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My one-pot Trinidad chicken pelau brings everyone running—there's tender rice, seriously rich caramelized chicken, creamy pigeon peas, loads of herbs, and creamy coconut milk. The mix reminds me of home, and it's my go-to way to share a piece of Trinidad any night of the week.
I picked up the pelau habit back in my college days whenever I missed home. Now it's what everyone asks for first at family events. The smell drifting through the kitchen just flashes me right back to sunny days at grandma’s place.
Irresistible Ingredients
- Chopped parsley: Lifts every bite with a burst of flavor Try flat-leaf if you can find it
- Chopped culantro: Packs an earthy punch Check the Latin or Caribbean grocery
- Chopped ginger: Adds zing and gentle spice Go for a chunky piece
- Cubed pumpkin: Makes things a little sweet and adds body Orange Caribbean pumpkin is top pick
- Canned pigeon peas: The must-have pelau touch Peek in the global food aisle Look for peas in water
- Salt: Brings all the flavors together Use sea salt or kosher for pure taste
- Coconut milk: Makes the whole dish creamy and a little sweet Always go for the full-fat can
- Hot water: Needed for perfectly cooked rice and to blend those flavors
- Tomato ketchup: Adds tang and balances out sweet Go for low sugar to keep it mellow
- Black pepper: Fresh cracked gives a gentle kick
- Chicken cut in pieces: Use just thighs and drumsticks or a whole bird for best taste and juicy meat
- Green seasoning: A bold herb blend, garlic, and Scotch bonnet magic Use homemade for the freshest punch
- Brown sugar: Deep caramel makes the base Choose dark or raw for great color and taste
- Parboiled rice: Won't go mushy Stays fluffy Get a brand with sturdy long grains
- Chopped onion: Adds sweetness and rounds out the flavor
- Chopped pimento pepper: Authentic heat and flavor Trinidad pimentos are best if you find them
- Garlic: Big flavor and aroma Fat fresh cloves work best
Easy Directions
- Double-check Seasoning:
- Right before you’re ready to eat, open that lid and gently fluff the rice with a fork. Taste and see if you want a little more salt or black pepper, then adjust
- Steam and Finish:
- Once it bubbles hard, turn down to low to barely simmer, close the lid tight, and walk away. Don’t peek—let the rice soak up the sauce and soften
- Pour Everything In:
- Toss in your hot water and coconut milk. Give it a solid stir and scrape up the tasty bits from the bottom
- Add Herbs and Veggies:
- Mix in the rice, pumpkin, pimento, onion, garlic, ginger, parsley, culantro, ketchup, salt, and black pepper. Take your time so every bite gets seasoned right
- Get Chicken Brown:
- Now drop in the chicken that’s soaking in green seasoning. Coat all the pieces, and let them get a little color and sizzle for two to five minutes. Your kitchen should smell amazing now
- Carefully Caramelize Sugar:
- Spread brown sugar over the bottom of a heavy pot on medium heat. Don’t stir, just watch until it turns deep amber and bubbly. That’s your magic flavor
- Marinate Chicken First:
- Rinse and really dry off those chicken pieces. Rub in the green seasoning—go heavy! Let it chill for at least 30 minutes or push it overnight if you want the maximum flavor
- Cook Down Peas:
- Toss in the drained pigeon peas. Let everything mingle for five minutes, so the peas soak up those caramelly juices from the bottom
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My kids always snatch up the biggest, caramelized pieces of chicken and argue over the best golden rice. What I love most is how creamy the coconut milk makes everything, especially when it’s cold outside.
Storing Leftovers
This dish holds up in the fridge for three days easy. Let it cool down before sealing it in a container. When you want more, warm it up slowly on the stove with a splash of water or coconut milk. That keeps it steamy and stops the rice from drying. Freezes great too—stash some away for those lazy nights.
Swap Outs
No pigeon peas? Go with black-eyed peas or kidney beans—they’ll work. If you don’t see culantro, grab cilantro instead. For more spice, toss a whole Scotch bonnet in while cooking—just don’t break it unless you want real heat. You can use butternut squash instead of pumpkin too.
How to Serve
Dole it out hot right from the pot. Creamy slaw or buttery avocado slices are awesome on the side. Sometimes I pile on a fresh cucumber salad or some pickled onions—crunchy and tangy always tastes great next to warm, cozy rice.
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Background and Traditions
Chicken pelau is the soul of Caribbean hangouts, whether it's a big bash or chilling on Sunday. It comes from African, Indian, and Spanish roots, but every family puts their own twist on it. The make-or-break step? Browning that sugar. It gives Trinidad pelau its warm, one-of-a-kind flavor that stands out from all the other rice dishes out there.
Frequently Asked Questions
- → How do you get that deep brown color in Trinidad pelau?
Just let your brown sugar darken in the pot before tossing in chicken. This little move gives your dish rich color and a gentle sweetness with a smoky twist.
- → What type of rice should I use?
Go for parboiled rice. It soaks up the flavors without getting mushy while it cooks, which is how folks usually make pelau.
- → Can I swap in canned pigeon peas instead of fresh?
Totally. Canned pigeon peas save time. Just drain and rinse them before mixing into your pot.
- → How can I make the texture a bit firmer?
Keep your chicken and rice on the dry side by using less liquid like 1½ cups of both coconut milk and water. Don’t overcook it and you’ll keep things separate, not mushy.
- → Is green seasoning super important?
It’s kind of key in Trinidadian food. Green seasoning wakes up your chicken with fresh herbs and lots of flavor. Definitely worth having in there.
- → Can I turn this into a vegetarian meal?
For sure. Skip the chicken and put in more pumpkin or toss in beans plus your go-to veggies for a nice veggie version that’s still filling.