Trinidadian Pelau (Caramelized Brown-Sugar Chicken, Pigeon Pea & Coconut Rice) – Authentic Trinidad and Tobago Recipe

Trinidad’s quintessential beach and lime one-pot dish where chicken is caramelized in brown sugar before simmering in coconut rice.

Country of Origin
🇹🇹 Trinidad and Tobago (Caribbean, Americas)
Dietary Profile
omnivore
Prep Time
15 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Chicken thigh pieces, Pigeon peas, Parboiled rice and calabaza pumpkin, Burnt brown sugar caramel, Coconut milk

Ingredients for Trinidadian Pelau (Caramelized Brown-Sugar Chicken, Pigeon Pea & Coconut Rice) (4 Servings)

  • 1.25 lbs (or 2.5 cups) chicken thigh pieces, prepped into bite-sized pieces
  • 1.5 cups pigeon peas, washed and trimmed
  • 1 cup parboiled rice and calabaza pumpkin
  • 1 medium onion and 3 cloves garlic, finely minced with burnt brown sugar caramel
  • 1.5 tbsp traditional Trinidad and Tobago seasoning (coconut milk, chadon beni (culantro), thyme, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and burnt brown sugar caramel until golden.
  2. Add coconut milk, chadon beni (culantro), thyme, garlic along with chicken thigh pieces and pigeon peas, searing for 4–5 minutes to build savory depth.
  3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
  4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
  5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with parboiled rice and calabaza pumpkin.

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