Last Updated on April 28, 2025 by Carne Diem
Protein: 
Origin: Trinidad and Tobago, Caribbean
Method: Stovetop, Dutch Oven
Jump to RecipePelau, the national dish of Trinidad and Tobago, is more than just a rice dish – it's a cultural experience in a bowl. This flavorful one-pot wonder combines seasoned chicken, aromatic vegetables, gungo peas (pigeon peas), and fluffy rice in a symphony of Caribbean spices.
We were first introduced to this famous Trini dish during a cruise in the Southern Caribbean. We loved the tender fall apart chicken that paired perfectly with the flavorful fluffy rice. The one-pot meal was perfect for enjoying while hanging out on the beach and enjoying some tropical cocktails.
Table of contents
A Taste of Trinidad: One-Pot Chicken Pelau Perfection
Today, we're taking you on a journey to the French West Indies with a Trini Chicken Pelau recipe that's sure to become a family favorite. This one pot dish is the perfect recipe for your Dutch oven, and even better when you grill the marinated chicken on your grill. We will show you step-by-step how to make the best chicken pelau at home.
Making Dutch Oven Chicken Pelau at Home
Ingredients for Trinidadian Chicken Pelau
Other than the Green Seasoning this authentic chicken pelau recipe uses common ingredients that are readily available at most stores. Everyone has their favorite variations and family recipes for savory one-pot chicken pelau so feel free to experiment with your favorite ingredients. Here is what your will need for our favorite version:
Chicken: Bone-in, skin-on chicken thighs and legs our our go to for making chicken pelau as the are less prone to drying out and full of flavor (or your preferred pieces).
Salt and Pepper to Taste: For seasoning the chicken prior to cooking.
For the Marinade:
Green Seasoning: Green seasoning is a special Caribbean condiment and is especially popular in Trinidad and Tobego. Green seasoning typically consists of onion, garlic, scallions, and Scotch Bonnet peppers and fresh herbs like culantro (Chadon beni), thyme, cilantro, parsley, and oregano. You can find this flavorful seasoning in some Latin markets, or it can be purchased on Amazon.
Ketchup: Ketchup adds a little sweetness and color to the Trini chicken pelau marinade.
Sazon Seasoning: A staple in Latin, Sazon seasoning a the perfect blend of seasoning for the Trini dish and also adds a little color. We typically use the version with saffron, but the achiote version can also be used.
Garlic Cloves: You will need 2 fresh garlic cloves, minced.
Remaining Ingredients for the Pelau:
Long-grain rice: White rice is typically used, however, you can substitute brown rice for a more nutty flavor.
Medium Onion: We typically use white onion but you can substitute your favorite variety.
Brown sugar: We prefer dark brown sugar due to the increased molasses content.
Canned pigeon peas or gungo peas: (rinsed)- Also sometimes called Congo peas, these are a legume that is common in Caribbean dishes like Trinidad pelau or Puerto Rican Pigeon peas and rice. If you can't find pigeon peas you can substitute black eyed peas.
Liquid Ingredients: You will need chicken broth or stock and 1 can of coconut milk.
Veggies: For the vegetables we typically use a Scotch Bonnet pepper (or 2), carrot, and green onion/scallions. Other optional ingredients may include celery, fresh peas or butternut squash.
Step-by Step Instructions for Making Chicken Pelau
Prepare the marinade by mixing the Caribbean Green Seasoning with the ketchup, garlic, and Sazon seasoning. Mix well to combine.
Season the Chicken:
Season the pieces of chicken with salt and pepper, then combine the chicken with the marinade in a large bowl or plastic bag, Let this marinate for at least 30 minutes, or up to overnight for deeper flavor.
Rinse the Rice: When you are ready to cook, rinse the rice well then drain.
Cooking the Chicken:
The dish can be made indoors, on a stovetop, but our favorite is making in on the grill.
For a great smoky flavor we like to briefly grill the chicken pieces to crisp up the skin some. If desired you, can skip the grilled chicken.
Caramelize the Magic
In a large, Dutch oven (or large heavy pot) heat your vegetable oil over medium-high heat. Once hot, add the brown sugar and stir constantly until the sugar is a little past caramelization point.
For more great Dutch Oven recipes try some of our favorite recipes:
- Dutch Oven White Chicken Chili
- Best Dutch Oven Taco Soup
- Traditional Dutch Oven Lamb Birria
- Cochinita Pibil on your Grill or Smoker
- Spicy Smoked Chicken and Italian Sausage Soup
- Fresh Dutch Oven Blackberry Slump
At this point add the seasoned chicken pieces to the "burnt sugar" and cook until golden brown on all sides. This is where the magic happens – the caramelized sugar creates a beautiful base of flavor for the entire dish.
Building the Pelau Base:
Remove the chicken from the pot and set it aside. Add the chopped onion, Scotch Bonnet pepper, and carrot to the pot and cook until softened, about 5 minutes. Scrape up any browned bits stuck to the bottom – that's where all the good flavor lives!
Introducing the Rice and Other Ingredients:
Stir in the rinsed rice and mix to combine with the veggies. Next, return the browned chicken pieces (along with any accumulated juices) to the pot. Season with a little extra salt and pepper if needed.
Add the green pigeon peas, green onion and coconut milk to the Dutch oven or pot.
Pour in the chicken stock or broth, making sure the rice is submerged by about an inch.
Simmering to Perfection
Bring the pot to a boil, then reduce heat to low, cover tightly, and simmer for 30-35 minutes, or until the rice is cooked through and fluffy. The key to a good pelau is letting it steam gently for the last few minutes without peeking. Trust the process!
The Grand Finale
Once the cooking time is complete, turn off the heat and let the pot stand covered for an additional 10 minutes. This allows the rice to absorb any remaining liquid and the flavors to fully meld. Fluff the pelau with a fork and garnish with chopped fresh herbs and sliced avocado for a touch of creaminess.
Tips and Variations:
- Don't be afraid to adjust the heat level with the hot sauce. Add additional scotch bonnet peppers or other hot pepper (seeded and chopped) for a fiery kick. Just remember, a little goes a long way!
- Feel free to add or experiment with your favorite veggies in the dish. Pumpkin and squash are common additions in the Caribbean.
Store leftover Trinidad pelau in an airtight container in the refrigerator. Leftover should be eaten within 3 days.
What to serve with Trini Chicken Pelau
Chicken pelau is often a complete meal on its own. However, sometimes this one pot dish is served with:
Pickled vegetables (achar): Offers a tangy and spicy accompaniment.
Coleslaw: Provides a refreshing and crunchy contrast.
A simple green salad: Adds freshness.
Hot sauce: For those who like extra heat.
For more great island cuisine and Caribbean recipes try some of our favorite recipes from our travels in the Caribbean:
- Spicy Caribbean Shrimp with Mango-Chile Sauce
- Cuban Palomilla Steak Recipe: Steak and Onions
- Jamaican Pepper Steak: Caribbean Style Beef Stir Fry
- Grilled Cubano Sandwich
- Grilled Red Snapper Escovitch
- Smoked Pernil- Puerto Rican Roast Pork Shoulder
- Spicy Trinidad Style Pepper Shrimp Recipe
Frequently Asked Questions
Chicken pelau is widely believed to have originated in Trinidad and Tobago. It's a dish that reflects the diverse culinary influences of the islands, blending African, Indian, and European cooking techniques and ingredients. It's a staple at family gatherings, celebrations, and everyday meals.
The key is to heat oil in a heavy-bottomed pot over medium heat, then add the brown sugar and stir constantly until it melts and turns a deep golden-brown or dark amber color. Be careful not to burn it, as it will taste bitter. This step should be done before adding the chicken and other ingredients. The caramelized sugar not only adds color but also a unique sweetness and depth of flavor.
Yes, chicken pelau can be made ahead of time. In fact, many people find that the flavors meld together even better the next day. Store it in an airtight container in the refrigerator and reheat it thoroughly before serving.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Trinidad Chicken Pelau
Equipment
- Dutch Oven
Ingredients
- 2 Pounds Chicken thighs and legs
- 1 White Onion diced
- 2 Green Onions chopped
- 1 Carrot sliced
- 15 Ounce Pigeon Peas
- 1 Scotch Bonnet Pepper
- ¼ Cup Brown Sugar
- 2 Cups Rice
- 1 Can Coconut Milk
- 2 Cups Chicken Stock or Broth Hot
- 3 Tablespoons Canola Oil
Marinade
- ¼ Cup Green Seasoning
- 1 Packet Sazon Seasoning
- 2 Garlic Cloves minced
- 2 Tablespoons Ketchup
- salt to taste
- black pepper to taste
Instructions
- Prep your veggies and other ingredients.
- Combine the marinade ingredients in a bowl of plastic bag. Marinate the chicken overnight, or at least 4 hours.
- When ready to cook, rinse the rice and drain.
- Optional step: Grill chicken direct, at 300 degrees, for 3-5 minutes. If you do not wish to grill the chicken you can omit this step.
- On your stovetop or grill, heat the Dutch oven over medium heat. Once heated add the oil and brown sugar. Cook until bubbling, just a little past caramelized, stirring constantly. Add the chicken and cook for 5 minutes, then remove the chicken from the pot.
- Add the onions, Scotch bonnet peppers, and carrots to the Dutch oven and stir to combine. Cook for about 5 minutes, or until softened Stir in the rinsed rice, and mix to combine with the veggies. Cook for about 3 minutes.
- Next, return the browned chicken pieces (along with any accumulated juices) to the pot along with the drained pigeon peas, green onion and coconut milk. Season with a little extra salt and pepper if needed.
- Add the chicken broth, and bring to a brief boil, then reduce the heat to a simmer. Cover the Dutch oven and cook for 25-30 minutes. Remove from the heat and allow to cook for 5-10 minutes.
- Remove the lid from the Dutch oven and fluff the rice. Serve and enjoy!
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