Trinidad-Style Pelau (One-Pot Chicken and Rice)

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Pelau is Trinidad's beloved one-pot rice dish, where bone-in chicken is caramelized in burnt sugar, then simmered with pigeon peas, coconut milk, and aromatic herbs for a deeply savory, slightly smoky meal in a single pot. It's weeknight comfort food across the islands and a staple at family gatherings, beaches, and roadside cookouts alike.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 680 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken and caramel base

• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 6 bone-in chicken thighs (about 2 1/2 lbs), skin on
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons water, plus 2 cups chicken stock

For the aromatics and pigeon peas

• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 scallions, finely sliced
• 1 small green bell pepper, finely chopped
• 1 scotch bonnet pepper, left whole (pierced once)
• 8 sprigs fresh thyme
• 1 can (14 oz) pigeon peas, drained and rinsed
• 1 can (13 oz) coconut milk

For the rice and finishing

• 2 cups long-grain parboiled rice, rinsed until water runs clear
• 1/2 cup chopped fresh cilantro
• 2 tablespoons dark soy sauce (optional, for color)
• 1 whole pimento berry (allspice)

Directions

1. Heat the oil in a wide heavy-bottomed pot or Dutch oven over medium heat. Sprinkle the brown sugar evenly across the oil and let it melt and bubble undisturbed for about 2 minutes until it turns a deep amber color. Carefully add the 2 tablespoons water (it will splatter) and stir to dissolve the caramel.
2. Season the chicken thighs with 1 teaspoon salt and the black pepper. Place them skin-side down in the caramel and sear for 4-5 minutes per side until richly browned. Transfer to a plate and set aside.
3. Add the onion, garlic, scallions, bell pepper, scotch bonnet, thyme, and pimento berry to the same pot. Cook for 3-4 minutes until softened and fragrant, scraping up the browned bits from the bottom.
4. Stir in the pigeon peas and coconut milk, then pour in the 2 cups chicken stock and the soy sauce if using. Return the chicken and any juices to the pot, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
5. Remove the lid and stir in the rinsed rice along with the remaining 1/2 teaspoon salt. Spread evenly, return the lid, reduce heat to the lowest setting, and cook undisturbed for 25 minutes until the rice is tender and the liquid is absorbed.
6. Turn off the heat and let the pelau rest, covered, for 10 minutes. Remove the scotch bonnet and thyme sprigs, fluff the rice gently with a fork, and stir in the chopped cilantro before serving.
7. Serve hot with a crisp green salad, fried plantains, or pepper sauce on the side.

Cook’s Notes

• Watch the caramel closely; once the sugar turns amber it can burn in seconds. Have your water measured and ready before it darkens.
• Bone-in, skin-on chicken is essential for flavor and moisture; boneless thighs will dry out during the long simmer.
• Piercing the scotch bonnet once releases gentle heat. Leave it whole for mild flavor or chop finely if you want serious fire.
• Don't peek or stir while the rice is steaming; lifting the lid releases the steam needed for even cooking.
• Leftover pelau keeps well refrigerated for up to 3 days and tastes even better the next day when reheated with a splash of water.

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