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Dutch oven Trinidad style chicken pelau.

Trinidad Chicken Pelau

Carne Diem Culinary
Craving a taste of the Caribbean? Dive into this flavorful Chicken Pelau recipe! Tender chicken, fragrant rice, and sweet pigeon peas simmered in rich coconut milk with a hint of caramelized sugar create a truly unforgettable one-pot dish. Easy to make and bursting with vibrant flavors, this pelau is perfect for a comforting weeknight meal or a festive gathering. Get ready for a culinary journey to Trinidad and Tobago!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Caribbean, Trini
Servings 6
Calories 603 kcal

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!

Nutrition

Calories: 603kcalCarbohydrates: 41gProtein: 28gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 80mgSodium: 594mgPotassium: 818mgFiber: 6gSugar: 13gVitamin A: 1945IUVitamin C: 16mgCalcium: 78mgIron: 4mg
Keyword Brown Sugar, carrots, chicken, Coconut Milk, pigeon peas, Rice, Scotch Bonnet
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