Trinidad Chicken Pelau Bowl

Trinidad Chicken Pelau is pure comfort in a pot with tender caramelized chicken, coconut-infused rice, and soft pigeon peas all cooked together for the most authentic one-pot meal from the islands. It is a recipe that brings people together and always reminds me of family gatherings with laughter in the background and the mouthwatering aroma filling the whole kitchen.

I grew up watching my aunt patiently caramelize the sugar until it was exactly the right shade before adding the chicken. It is the kind of meal that makes everyone come back for seconds and thirds and still hope there are leftovers for tomorrow.

Ingredients

• Chicken: Choose fresh bone-in pieces for the best flavor and juiciness
• Green seasoning: Adds a true Trini flavor base with herbs and aromatics If using store bought check for fresh bright color and no additives
• Brown sugar: This is essential for creating the signature caramelized base Use dark brown sugar for a richer taste
• Parboiled rice: Holds its shape and texture during stewing Choose long grain parboiled rice if possible
• Onion: Provides sweetness as it softens and tears apart
• Pimento pepper: Also called flavor pepper Adds subtle fruity heat Look for vibrant red or orange firm peppers
• Garlic: The real flavor booster Use fresh cloves with tight skins
• Parsley: Fresh parsley brightens every bite
• Culantro: Adds authentic West Indian herbal depth Use strong scented fresh leaves for best effect
• Ginger: Optional but adds a warming backdrop Peel and slice fresh ginger roots
• Pumpkin: Brings sweetness and that signature orange color Use firm pumpkin that is bright inside
• Pigeon peas: For creaminess and protein Use fresh or canned making sure canned peas are well drained
• Salt and black pepper: Enhances and balances all the other flavors
• Coconut milk: Gives richness and tropical creaminess Make homemade coconut milk for a lush result Canned also works
• Hot water: Needed to help cook and plump up the rice
• Tomato ketchup: Optional but adds tang and a slight sweetness

Step-by-Step Instructions

Prep the Chicken:

Wash and clean the chicken thoroughly then rub with green seasoning making sure each piece is coated well Set aside to marinate and let those flavors soak in

Caramelize the Sugar:

Sprinkle brown sugar evenly in a heavy bottomed pot Set heat to medium and let the sugar melt undisturbed until it bubbles gently and turns a deep brown Be patient and watch closely to avoid burning You want the sugar just caramelized for the best flavor

Brown the Chicken:

Add seasoned chicken pieces to the bubbling caramelized sugar Stir to coat each piece well This step locks in flavor and gives the chicken its unique color Cook several minutes until the outsides are rich brown and any liquid released begins to evaporate

Add Pigeon Peas and Sauté:

Add pigeon peas into the pot and stir to combine with the chicken Let them cook together for about 5 minutes This helps bring out a nutty flavor in the peas

Stir in Rice and Veggies:

Mix in the parboiled rice followed by pumpkin pimento pepper onion garlic ginger parsley salt black pepper and ketchup if using Stir well so all ingredients are evenly distributed

Add Coconut Milk and Water:

Pour in coconut milk and the hot water Give everything a good stir Bring the mixture up to a boil over high heat You will see the liquid change color as it takes on the caramel and coconut milk

Steam and Cook the Pelau:

Once it reaches a boil lower the heat to the lowest setting Cover tightly and leave to steam Allow the rice and vegetables to become tender as flavors blend together This should take about 25 to 30 minutes Check occasionally to see that nothing sticks to the bottom if needed add a splash more water

Finish and Taste:

Once rice is soft and all liquid absorbed uncover and fluff with a fork Taste for salt and pepper and adjust if needed Serve hot straight from the pot for the true pelau experience

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Coconut milk is always my favorite ingredient because it infuses the whole dish with gentle creaminess and reminds me of my grandmother’s kitchen I always look for the freshest coconut or the highest quality full fat canned coconut milk for that reason Pelau days in our house often turned into little celebrations with everyone buzzing around the stove sneaking tastes when they thought no one was looking

Storage Tips

Allow the pelau to cool completely before transferring it to airtight containers It keeps well in the refrigerator for up to four days and can be frozen for up to two months To reheat simply sprinkle in a little extra coconut milk or water and warm gently on the stove or in the microwave The flavors deepen beautifully as it sits

Ingredient Substitutions

If you cannot find pigeon peas substitute with black eyed peas or even kidney beans for a slightly different but still delicious dish For pimento pepper try mild red bell pepper with a dash of hot sauce if needed If culantro is hard to find use extra cilantro plus a touch of parsley

Serving Suggestions

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Serve pelau straight from the pot with a fresh green salad avocado slices or coleslaw on the side It is also traditional to serve with a splash of hot sauce and a simple cucumber chow for a cool crunchy contrast

Cultural and Historical Context

Pelau is a beloved dish in Trinidad and throughout the Caribbean known for its African Indian and Creole roots The cooking method of caramelizing sugar and braising meat is a legacy from African ancestors while the mix of spices and peas traces to Indian and Creole influences It is a staple at family gatherings beach trips and Sunday dinners

Frequently Asked Questions

→ How is the chicken flavored in this dish?

The chicken is marinated in green seasoning, which typically includes herbs, garlic, and peppers, giving it a robust flavor.

→ Why is brown sugar caramelized at the start?

Caramelizing brown sugar creates a rich, deep color and adds complexity, helping to develop the signature flavor of the dish.

→ What type of rice works best here?

Parboiled rice is ideal, as it holds its shape well and absorbs the flavors, resulting in a perfect texture.

→ Can I make the dish creamier?

Yes, adding a bit more coconut milk or water creates a softer, saucier pelau, depending on your preference.

→ What vegetables and herbs are included?

Pumpkin, onion, pimento pepper, garlic, parsley, and culantro are combined to layer in fresh flavors throughout.

→ Are fresh or canned pigeon peas best?

Both can be used; canned pigeon peas offer convenience, while fresh provide a slightly firmer texture and earthier taste.