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This Trinidad Chicken Pelau is a true crowd-pleaser straight out of my home kitchen. Imagine juicy chicken browned until golden, tender rice, creamy coconut milk, earthy pigeon peas, and a blend of fresh herbs all coming together in one comforting pot. Whenever I want to bring Trinidad vibes to my table, this is what I whip up.
I learned to make pelau for myself in college when I was missing home. Now, it’s what my family asks for at every get-together. The whole house fills with cozy Caribbean smells, just like when I’d visit my grandma on sunny afternoons.
Irresistible Ingredients
- Chicken cut up small: Go for drumsticks, whole bird, or thighs—the meat turns out juicy and flavorful
- Green seasoning: Bright herby taste blended with garlic and hot pepper gives this dish its Caribbean kick—homemade always tastes best
- Brown sugar: Deep, caramel sweetness that’s key for the signature flavor—raw or dark sugar works great
- Parboiled rice: Stays fluffy and doesn’t end up mushy—pick long-grain for best results
- Onion, chopped: Sweetens everything and rounds out the flavor
- Pimento pepper, chopped: Gentle heat with an unmistakable local taste—Trinidad pimentos are best if you can score them
- Garlic: Adds depth and lovely aroma—fat, fresh cloves make a difference
- Parsley, chopped: Brightens things up—flat-leaf is extra tasty
- Culantro, chopped: Strong, earthy bite—usually found at Caribbean or Latin markets
- Ginger, chopped: Little bit spicy and warms things up—go for a big knob
- Pumpkin, in cubes: Sweetens up the rice and adds good texture—look for orange Caribbean pumpkin if possible
- Canned pigeon peas: The classic choice for pelau—find them canned in water for easy use
- Salt: Makes every flavor stand out—kosher or sea salt both keep it clean
- Coconut milk: Rich, full-fat, and just a little sweet—go with the thick stuff
- Hot water: Helps the rice get perfectly soft and steamy
- Tomato ketchup: Brings a little tang and helps balance—grab low sugar if you want it less sweet
- Black pepper: Freshly ground gives the best, gentle heat
Simple How-To Steps
- Get the Chicken Ready:
- Dry off the pieces after a good rinse. Rub them down with lots of green seasoning to coat. Let everything sit and soak up flavor at least half an hour—or even better, overnight for max tastiness.
- Melt and Brown the Sugar:
- In a sturdy pot over medium, scatter the brown sugar across the bottom. No need to stir. Wait for it to turn dark and bubbly—that’s what gives the chicken its special taste.
- Sear the Chicken:
- Once the sugar’s dark and syrupy, drop in the marinated chicken and stir so every side gets sugary and brown. Two to five minutes should do it—the kitchen will smell amazing.
- Pigeon Peas Time:
- Toss in the drained peas and cook them with the chicken for about five minutes, letting those flavors seep in. You want some sticky bits developing at the bottom.
- Add All the Veggies and Herbs:
- Now it’s time for rice, pumpkin, pepper, onion, ginger, parsley, culantro, salt, garlic, ketchup, and black pepper. Give it a good mix so everything’s evenly scattered.
- Give It a Bath:
- Pour your hot water over, then add coconut milk. Mix really well, making sure nothing’s stuck on the bottom because that’s where the flavor lives.
- Simmer to Finish:
- Turn the heat up for a boil. Lower right away, cover, and let it simmer. Don’t peek until the rice soaks up most of the liquid and is soft.
- Check Flavors Before Serving:
- Lift the lid, gently fluff with a fork, and taste for enough salt or pepper. Adjust so it’s just how you like it.
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My kids fight over the crispy bits of rice and biggest chunks of chicken. It’s the coconut milk that wins me over—makes every scoop extra creamy and perfect, especially when the weather’s chilly.
Keeping Leftovers Fresh
This dish stays tasty in the fridge for three days—just let it cool first, then seal it up tight. Warm it up on the stove with some water or coconut milk to keep the rice soft and nice. You can also freeze portions for lazy nights later.
Swaps if You Need
No pigeon peas Use canned black-eyed or kidney beans instead. Culantro hard to find Swap with cilantro. For more spice, throw in a whole Scotch bonnet pepper—just don’t break it unless you want it fiery. No pumpkin butternut squash does the trick.
How to Serve It Up
Dole out this dish hot from the pot—try it with ripe avocado or a creamy coleslaw on the side. I’m a fan of adding a chilled cucumber salad or tangy pickled onions—anything crunchy goes great with soft, warm rice.
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Vibrant Cultural Background
This Trinidad favorite steals the show at any Caribbean party, big or small. Its story blends African, Indian, and Spanish roots, and everyone puts their own twist on it. The real magic is in browning the sugar—it’s totally what makes this version stand out worldwide and packs in all that cozy depth.
Recipe FAQs
- → How do you get that signature brown color in pelau?
You just need to cook brown sugar until it’s a deep amber shade before tossing in your chicken. This step gives you that tasty color and a little smoky sweetness.
- → What type of rice should I use for pelau?
Using parboiled rice is best—it keeps its shape and soaks up all the flavors, plus you won’t end up with mush.
- → Can canned pigeon peas go in instead of fresh?
Sure thing. Grab canned peas, rinse, and drain them, then add right in. Super easy and they work great.
- → How can I make the texture drier?
Use about 1½ cups each of coconut milk and water for less moisture, and don’t let it overcook to help everything stay firmer.
- → Do I really need green seasoning?
Green seasoning is classic in Trinidad cooking—loads of fresh herbs bring out loads of flavor in the chicken. It’s definitely worth using if you can.
- → Is it possible to make this without chicken?
Absolutely, just replace chicken with a mix of pumpkin or your favorite beans, plus some extra veggies, and you’ve got a filling meatless meal.