When I first set out to recreate the vibrant flavors of the Caribbean in my kitchen, I stumbled upon Trinidad Pelau—a culinary treasure that instantly stole my heart. The seductive aroma of seasoned chicken mingling with sweet coconut milk and a kick of Scotch bonnet pepper fills the air, making it impossible to resist. This one-pot wonder isn’t just a meal; it’s a celebration of culture, rich in textures and colors, perfect for any occasion or simply a cozy weeknight dinner with loved ones.
As I stood over the simmering pot, the anticipation of the first bite was almost as enticing as the beautiful golden hue of the rice, glistening with a hint of burnt sugar. With juicy chicken thighs and hearty pigeon peas, this dish marries comfort and flavor in a way that ordinary fast food never could. Follow along as I take you through the simple steps to bring this delicious piece of Trinidadian cuisine into your own kitchen—where homemade goodness reigns supreme!
Why is Trinidad Pelau Chicken and Pigeon Peas irresistible?
Unique Flavor Explosion: This dish offers a delightful blend of savory chicken, fragrant coconut milk, and sweet touches from burnt sugar.
One-Pot Wonder: Minimal cleanup means more time enjoying this delicious meal with friends and family.
Versatile Ingredients: Feel free to customize with seasonal veggies or your favorite spices, making it your own.
Perfect for Any Occasion: Whether it’s a family gathering or a simple weeknight dinner, this dish shines on any table.
Captivating Aroma: The scent of the Scotch bonnet pepper mingling with aromatic spices creates an inviting atmosphere in your kitchen.
Easily Scalable: Cooking for a crowd? This recipe can be doubled without hassle, ensuring everyone gets a taste of the Caribbean!
Trinidad Pelau Chicken and Pigeon Peas Ingredients
For the Chicken Marinade
• 3 pounds boneless, skinless chicken thighs – Cut into 2-inch pieces for even cooking and tenderness.
• 2 tablespoons green seasoning – A blend of herbs that adds vibrant flavor to your chicken.
• 2 teaspoons grated garlic – Fresh garlic infuses your dish with aromatic warmth.
• 1 tablespoon Worcestershire sauce – Adds a tangy depth of flavor that enhances the chicken.
• 1 tablespoon soy sauce – Gives a savory umami punch that complements the spices.
• 1 tablespoon tomato ketchup – Adds a hint of sweetness to round out the flavors.
• Kosher salt, to taste – Essential for elevating all the flavors in the dish.
• Freshly ground black pepper, to taste – For a touch of heat and complexity.
For the Cooking Base
• 2 tablespoons vegetable oil, or canola oil – Use for frying the chicken and making the burnt sugar.
• 3 tablespoons cane sugar, or brown sugar – Creates the signature burnt sugar that adds richness.
• 2 cups parboiled rice – Provides texture and heartiness, ensuring a filling meal.
For the Vegetables
• 3/4 cup coarsely chopped onion – Adds sweetness and aroma as it cooks down.
• 1/2 cup coarsely chopped red bell pepper – Brings a pop of color and sweetness to the dish.
• 2 cups canned pigeon peas – A classic addition for protein and extra texture.
• 1 cup diced carrots, optional – A great way to sneak in some vegetables and color.
For the Liquid Component
• 2 cups fresh coconut milk – Adds a creamy, tropical element that pairs perfectly with the spices.
• 2 cups chicken stock, or water – Provides moisture needed to cook the rice.
For Flavor and Garnish
• 1 whole Scotch bonnet pepper – Adds heat; use whole to control spicy intensity.
• 1/2 cup thinly sliced green onions – Adds freshness and a pop of color for serving.
This Trinidad Pelau Chicken and Pigeon Peas dish is sure to delight your taste buds and bring a burst of Caribbean flavor to your dinner table!
How to Make Trinidad Pelau Chicken and Pigeon Peas
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Gather all your ingredients, ensuring everything is prepped and ready to go. This makes the cooking process smoother and more enjoyable—trust me, you’ll appreciate it later!
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Marinate the chicken by placing it in a large bowl with green seasoning, grated garlic, Worcestershire sauce, soy sauce, and ketchup. Add salt and pepper to taste, then toss to coat. Let it sit for at least 1 hour to absorb the flavors.
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Heat the oil in a large pot over medium-high heat until it’s hot but not smoking. This is where the magic begins!
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Make the burnt sugar by sprinkling the cane sugar evenly into the hot oil. Allow it to melt until bubbling and frothy—this creates a beautiful caramel color!
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Add the marinated chicken directly into the pot as soon as the sugar begins to darken. Stir well, allowing the chicken to caramelize in the burnt sugar. Cook for 7 to 10 minutes until nicely browned.
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Incorporate the rice and canned pigeon peas. Give everything a good stir and cook for an additional 3 minutes to combine the flavors.
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Stir in the onion, red bell pepper, and optional diced carrots, cooking for just 1 minute until fragrant and vibrant.
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Pour in the coconut milk and chicken stock (or water), seasoning with salt and pepper as desired. The creamy coconut adds a delicious richness!
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Add the whole Scotch bonnet pepper for that signature flare. Bring the mixture to a boil, then cover the pot tightly.
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Simmer for about 7 to 8 minutes with the lid partially removed, allowing the flavors to meld beautifully.
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Cover the pot completely, reduce the heat to low, and let it cook undisturbed for 25 to 30 minutes, or until all the liquid is absorbed and the rice is fluffy.
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Garnish by folding the sliced green onions into the pelau for a fresh finish. Taste and adjust any seasonings as needed—make it yours!
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Serve the dish hot or at room temperature, inviting everyone to savor the luscious flavors of Trinidad Pelau!
Optional: Pair with a fresh salad for a delightful contrast.
Exact quantities are listed in the recipe card below.
Expert Tips for Trinidad Pelau Chicken
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Marination Time: Allow the chicken to marinate for at least 1 hour. This enhances the flavor significantly, making your Trinidad Pelau chicken deliciously tender.
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Burnt Sugar Technique: Watch the sugar closely while melting; as soon as it starts to darken, add the chicken immediately. Overcooking can lead to bitterness; you want a rich caramel flavor.
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Control Spiciness: If you’re cautious about spice, you can slit the Scotch bonnet pepper to release less heat or remove it entirely after cooking for a milder flavor in your dish.
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Rice Type: Use parboiled rice; it holds up better during cooking and prevents mushiness. This ensures the texture of your Trinidad Pelau chicken is spot on!
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Customize Vegetables: Feel free to add other seasonal veggies like peas, corn, or whatever you have on hand. This not only boosts nutrition but also lets you make this dish uniquely yours!
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Check for Liquid: Ensure there’s enough liquid while cooking; this will help your rice cook evenly while soaking up all those wonderful flavors from the Trinidad Pelau chicken and pigeon peas.
How to Store and Freeze Trinidad Pelau Chicken and Pigeon Peas
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool before placing it in the refrigerator to maintain freshness.
Freezer: You can safely freeze Trinidad Pelau chicken for up to 3 months. Portion it out into freezer-safe containers or bags for easy meal prep later.
Reheating: To reheat, thaw in the fridge overnight, then warm gently in a pot over low heat until heated through. Add a splash of chicken stock or coconut milk if it seems dry.
Airtight Tip: Ensure your containers are airtight to prevent freezer burn and keep all those delicious flavors intact for future enjoyment!
Trinidad Pelau Chicken Variations
Feel free to explore these fun twists to elevate your Trinidad Pelau chicken experience!
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Vegetarian: Substitute chicken with firm tofu or chickpeas, soaking in the same marinade for a satisfying meatless dish.
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Spicier: Add extra Scotch bonnet peppers or a pinch of cayenne pepper for that extra kick—perfect for spice lovers!
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Coconut Creamy: Replace half of the chicken stock with coconut cream for an even richer flavor and creamy texture.
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Citrus Infusion: Add the zest of one lime or orange to the marinade for a refreshing citrus twist that brightens each bite.
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Nutty Crunch: Toss in a handful of toasted nuts, like cashews or almonds, right before serving for an unexpected crunch.
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Smoky Flavor: Use smoked paprika or chipotle powder in the marinade to introduce a lovely smoky depth to the dish.
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Herb Boost: Swap the green seasoning for fresh herbs like cilantro or parsley for a fresh taste that complements the dish beautifully.
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Sweet & Savory: Include diced pineapple or mango towards the end of cooking to add a touch of sweetness that balances the savory notes perfectly.
Let your culinary creativity flourish as you customize this delightfully comforting dish!
Make Ahead Options
These Trinidad Pelau Chicken and Pigeon Peas are perfect for meal prep enthusiasts! You can marinate the chicken with green seasoning, garlic, and sauces up to 24 hours in advance, which allows the flavors to deeply infuse. Additionally, you can wash and drain the rice, chop the veggies, and even cook the pigeon peas ahead of time—just refrigerate them in airtight containers. When you’re ready to serve, simply sauté the marinated chicken, add the rice and peas, and follow the cooking instructions. This way, you’ll have a delicious homemade meal ready to go on busy weeknights, just as tasty as if you made it from scratch that day!
What to Serve with Trinidad Pelau Chicken and Pigeon Peas?
When it comes to creating a memorable meal, the right side dishes can elevate your experience to new heights.
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Tropical Caesar Salad: A fresh twist on the classic, this salad combines crisp romaine, avocado, and a zesty dressing that perfectly balances the rich flavors of pelau.
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Garlic Bread Rolls: Soft, buttery rolls with a hint of garlic make for the perfect vehicle to mop up every delicious drop of coconut-infused gravy.
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Curried Mango Chutney: The sweetness and spice from this chutney adds a unique kick that complements the savory notes of the chicken beautifully.
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Roasted Vegetables: A medley of seasonal vegetables adds texture and color to your plate while bringing a touch of caramelized sweetness that pairs wonderfully with pelau’s flavors.
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Coconut Rice: For an extra coconut punch, serve it alongside some coconut rice, which enhances the tropical feel and adds a creamy touch to each bite.
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Pineapple Ginger Fizz: This refreshing beverage harmonizes with the dish, providing a sparkling contrast that cleanses the palate between bites.
These delightful pairings will ensure that your Trinidad Pelau chicken shines as the centerpiece of a joyous and flavorful feast!
Trinidad Pelau Chicken and Pigeon Peas Recipe FAQs
How do I select ripe ingredients for my Trinidad Pelau?
Absolutely! For the best flavor, choose fresh, vibrant vegetables. Look for bell peppers that are firm with shiny skin and onions that feel heavy for their size. If you can find fresh coconut, that’s ideal, but canned coconut milk is a fantastic and convenient alternative!
How should I store leftovers of Trinidad Pelau Chicken and Pigeon Peas?
After enjoying your delicious meal, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Just let the dish cool before refrigerating to maintain its delightful taste and texture!
Can I freeze Trinidad Pelau Chicken and Pigeon Peas?
Very! You can freeze your Trinidad Pelau for up to 3 months. Portion the dish into freezer-safe containers, leaving a bit of space for expansion. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat gently on the stove.
What can I do if my rice turns out too mushy?
If you encounter mushy rice, it’s often due to excess liquid. To troubleshoot, make sure to measure your chicken stock or water accurately, and avoid stirring too much while cooking, which can release extra starch. If the rice is singed at the bottom, a quick fix is to add a bit of water, cover the pot, and let it sit off the heat for a few minutes.
Are there any dietary considerations with Trinidad Pelau Chicken and Pigeon Peas?
Absolutely! Ensure to check for any allergies, particularly with the soy sauce or Worcestershire sauce, which can contain gluten or seafood. If cooking for pets, it’s best to keep them away from dishes seasoned with onions, garlic, and peppers. Always double-check your ingredients to cater to dietary restrictions.
Savory Trinidad Pelau Chicken and Pigeon Peas Made Easy
Ingredients
Equipment
Method
- Gather all your ingredients, ensuring everything is prepped and ready to go.
- Marinate the chicken in a large bowl with green seasoning, grated garlic, Worcestershire sauce, soy sauce, and ketchup. Add salt and pepper to taste.
- Heat the oil in a large pot over medium-high heat.
- Make the burnt sugar by sprinkling cane sugar into the hot oil until bubbling and frothy.
- Add the marinated chicken into the pot as soon as the sugar darkens. Stir well.
- Incorporate rice and canned pigeon peas, stirring to combine, and cook for an additional 3 minutes.
- Stir in onion, red bell pepper, and optional carrots, cooking for just 1 minute.
- Pour in coconut milk and chicken stock, seasoning with salt and pepper.
- Add the whole Scotch bonnet pepper, bring to a boil, then cover the pot tightly.
- Simmer for about 7 to 8 minutes with lid partially removed.
- Cover completely, reduce heat to low, and cook undisturbed for 25 to 30 minutes.
- Garnish with sliced green onions before serving.
- Serve hot or at room temperature.