Trinidad Pelau Recipe: One-Pot Chicken, Pigeon Peas & Rice

Trinidad pelau is a beloved one-pot rice dish with Spanish, Creole, African, and Indian influences. It typically features brown sugar, chicken, pigeon peas, rice, vegetables, coconut milk, and Caribbean herbs. This flavorful meal is a staple in Trinidad and Tobago, often enjoyed at gatherings and Sunday lunches.

What is Pelau?

The exact origins of pelau are unclear, but it likely evolved from Spanish paella and African jollof rice, combined with local techniques for stewing and caramelizing meat. Pelau is one of the most popular dishes in Trinidad and Tobago, alongside doubles, bake and shark, roti, and callaloo. Though there is no official national dish, pelau would be a strong contender. It is frequently served at Sunday lunches and social gatherings known as “limes”—whether at the beach, river, or house parties. Cooking pelau on makeshift firesides often enhances its flavor.

Ingredients for Chicken Pelau

There is no single recipe for Trinidad pelau; ingredients can be adjusted based on availability. Chicken is common, but beef or pork can be substituted. Brown sugar is used to make browning sauce, but store-bought sauce works too. Pigeon peas (fresh, frozen, or canned) are typical. Pumpkin is often added. Parboiled rice is traditional, but brown, basmati, or jasmine rice can be used.

How to Make Chicken Pelau

Season the Meat

Clean the chicken with flour and lime, leaving some skin on. Marinate with salt and Caribbean green seasoning (culantro, cilantro, garlic, pepper). Optional additions include Worcestershire sauce, soy sauce, ketchup, tomato paste, pimento pepper, ginger, turmeric, thyme, and parsley. Marinate for a few hours or overnight.

Cook Pigeon Peas

Use fresh, frozen, or canned pigeon peas. Wash them thoroughly. Boil in water until softened, about 15 minutes. Drain and set aside.

Brown Sugar

Place a heavy-bottomed pot over medium heat. Add oil (coconut oil recommended) if needed, especially for cast iron. Caramelize brown sugar, stirring constantly, until it turns dark brown (less than 5 minutes).

Add Chicken

Add the marinated chicken to the caramelized sugar and mix well to coat. Cover and cook until the chicken releases its juices and the liquid evaporates, about 15 minutes. Optionally, add a rosemary branch for extra flavor.

Add Everything Else

Stir in cooked pigeon peas, chopped onions, carrots, and washed parboiled rice. Add herbs, ginger, seasonings, salt, and pepper. Pour in water or stock and coconut milk. Cover and simmer on low heat for 30–40 minutes, checking after 15 minutes to add more liquid if needed.

Add Fresh Herbs

Once the rice is cooked and liquid absorbed, mix in fresh cilantro, chives, and a bit of butter or margarine for creaminess.

Total cook time is about one hour. Serve hot with salad, coleslaw, avocado slices, or boiled plantain. Pair with island drinks like sorrel or mauby.

Trinidad Pelau Recipe

Trinidad Pelau Recipe**

Trinidad pelau is a delicious dish made with caramelized chicken, pigeon peas, rice, and veggies cooked in coconut milk, broth, and Caribbean seasonings. It has roots in Spanish, Creole, and African cuisine.

Ingredients

Chicken Marinade

• Chicken pieces
• Caribbean green seasoning
• Salt
• Optional: soy sauce, ketchup, tomato paste, pimento pepper, parsley, other herbs

Pelau

• 2 cups parboiled rice
• 1 cup pigeon peas (cooked)
• 1 onion, chopped
• 1 carrot, diced
• 2 cups coconut milk
• 2 cups water or chicken stock
• 2 tbsp brown sugar
• 2 tbsp oil
• Fresh herbs (cilantro, chives)
• Butter or margarine (optional)

Instructions

1. Marinate Chicken: Mix chicken with green seasoning and salt. Let sit for at least 30 minutes.
2. Cook Pigeon Peas: Boil peas until tender, about 15 minutes. Drain.
3. Caramelize Sugar: Heat oil in a heavy pot over medium heat. Add brown sugar and stir until dark brown.
4. Brown Chicken: Add marinated chicken; stir to coat. Cook uncovered until juices evaporate.
5. Add Rice and Veggies: Stir in pigeon peas, onion, carrot, rice, and seasonings. Add coconut milk and water/stock.
6. Simmer: Cover and cook on low heat for 30–40 minutes, until rice is tender and liquid absorbed. Check and add liquid if needed.
7. Finish: Stir in fresh herbs and butter. Serve hot.

Notes

• Marinade can include soy sauce, ketchup, tomato paste, pimento pepper, parsley, or other herbs.
• Adjust liquid as needed based on rice type.
• For extra flavor, use homemade coconut milk.

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