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Trinidadian Chicken Pelau Recipe

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3.8 from 39 reviews

Trinidadian Chicken Pelau is a flavorful one-pot rice dish that combines marinated chicken caramelized in brown sugar with vibrant vegetables, pigeon peas, and coconut milk. This traditional Caribbean comfort food is slow-simmered to perfection, creating a rich, savory meal with a hint of spiciness from the Scotch bonnet pepper.

  • Total Time: 5 hours 10 minutes
  • Yield: 6-8 servings

Ingredients

Marination:

  • 3 pounds chicken (bone-in thighs with skin removed, or whole chicken cut into chunks)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cube chicken bouillon, crushed
  • 2 teaspoons Carib All Purpose Sazon Completo
  • 2-3 tablespoons tomato ketchup
  • 3 tablespoons green seasoning
  • 2 scallions, chopped
  • 10-12 sprigs fresh thyme

Cooking:

  • 2 tablespoons olive oil
  • 3 tablespoons brown sugar
  • 1-2 tablespoons tomato ketchup (additional for caramelizing)
  • 3 tablespoons green seasoning (additional)
  • 4-5 garlic cloves, chopped
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 scallions, diced
  • 1 red bell pepper, cored and diced
  • 1 cup carrot, diced
  • 1 cup pumpkin, diced
  • 2.5 cups parboiled rice, washed and drained
  • 1 (15oz) can brown pigeon peas, drained
  • 2 cups coconut milk
  • 3 cups chicken broth
  • 2 teaspoons Carib All Purpose Sazon Completo (additional)
  • 1 habanero or Scotch bonnet pepper (whole, unpierced)

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken with salt, pepper, crushed chicken bouillon cube, Carib All Purpose Sazon Completo, ketchup, green seasoning, chopped scallions, and fresh thyme. Toss well to evenly coat the chicken. Cover and refrigerate for at least 4-5 hours or overnight for best flavor infusion.
  2. Caramelize the Sugar: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the brown sugar and stir constantly until it melts into a deep amber caramel. Watch carefully to prevent burning.
  3. Brown the Chicken: Add the marinated chicken with any leftover marinade to the pot. Cook for 12 to 15 minutes, turning occasionally, allowing the chicken to brown and become well coated in the caramelized sauce. For a darker color and richer flavor, stir in an additional tablespoon or two of tomato ketchup while the chicken browns.
  4. Sauté the Vegetables: Add the diced onion, celery, scallions, red bell pepper, carrots, pumpkin, chopped garlic, and extra green seasoning to the pot. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables begin to soften and meld into the dish.
  5. Add Rice and Liquids: Stir in the washed and drained rice, cooking for 2 to 3 minutes so each grain absorbs the flavorful mix. Gently fold in the drained pigeon peas, coconut milk, chicken broth, and remaining Carib All Purpose Sazon Completo. Nestle the whole habanero or Scotch bonnet pepper into the pot without piercing it to infuse gentle heat.
  6. Simmer the Pelau: Bring the pot to a gentle boil. Once boiling, reduce heat to low and cover. Allow to cook for 25 to 30 minutes for a traditional wet pelau, stirring gently once or twice to avoid sticking and ensure even cooking. If the rice starts to dry before tender, add a splash of chicken broth or water. For a drier texture, continue cooking uncovered a few extra minutes until liquid is absorbed.
  7. Rest and Serve: Remove the whole scotch bonnet pepper from the pot. Cover and let the pelau rest for 10 minutes to settle flavors. Fluff gently with a fork and serve hot.

Notes

  • Marinating the chicken overnight significantly enhances the flavor.
  • Be careful not to burn the caramelized sugar; it should be deep amber, not black.
  • The Scotch bonnet pepper should be kept whole to impart flavor without overwhelming spiciness; pierce only if more heat is desired.
  • Adjust liquid amounts slightly depending on rice absorption and desired moisture level.
  • Use parboiled rice for best texture and to prevent mushiness.
  • Green seasoning is a Caribbean blend of herbs such as scallions, thyme, garlic, and others; if unavailable, substitute with a mix of fresh herbs.
  • This dish is a hearty meal on its own but pairs well with a simple salad or fried plantains.
  • Author: Madelynn
  • Prep Time: 15 minutes plus 4-5 hours marination
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean, Trinidadian

Find it online: https://allyumcooks.com/trinidadian-chicken-pelau-recipe/