Trinidadian Inspired Chicken Pelau
When island flavor meets kitchen hustle, you get Pelau—Trinidad’s unofficial national dish and your new weeknight obsession.
This isn’t just rice and chicken. It’s caramelized, coconut-kissed, boldly seasoned magic all in one pot. We’re talking browning that brings the color, coconut milk that brings the soul, and pigeon peas that keep it real. You drop in your marinated chicken, toast those grains, and simmer it all down until every bite tastes like it’s been marinating in good vibes.
It’s hearty without being heavy, flavorful without trying too hard, and straight-up irresistible (you’ve been warned).
30 Minute Mushroom Chicken with Coconut Rice
Course: DinnerCuisine: CaribbeanDifficulty: Difficult6
servings20
minutes55
minutes580
kcalIngredients
2 lbs bone-in chicken (thighs and drumsticks), cleaned and chopped (chopped optional)
1 ½ cups parboiled rice, rinsed
1 (15 oz) can pigeon peas, drained
1 medium onion, chopped
2 cloves garlic, minced
½ cup chopped carrots
½ cup chopped celery
1 small tomato, chopped
2 sprigs thyme (or 2 tsp dried thyme)
1 tsp browning sauce (optional)
1 ½ tbsp brown sugar
1 tbsp ketchup
1 ½ cups coconut milk
1 cup water
1 tbsp vegetable oil
Salt and black pepper to taste
Optional: 1 scotch bonnet pepper (whole, for flavor—not heat)
Directions
- Season the Chicken:
Rub the chicken with salt, pepper, garlic, thyme, and ketchup. Let it marinate while you prep the rest.
- Caramelize the Sugar:
Heat oil in a large pot or Dutch oven over medium. Add brown sugar and let it melt and bubble until it turns a rich dark brown.
- Brown the Chicken:
Add chicken pieces and stir to coat in the caramel. Let them brown for 5–7 minutes.
- Sauté Veggies:
Add onions, carrots, celery, tomato, and garlic. Cook for 3–4 minutes until fragrant and softened.
- Simmer the Dish:
Add rice, pigeon peas, coconut milk, and water. Stir in browning, thyme, and scotch bonnet (if using). Taste and adjust salt and pepper.
- Cover & Cook:
Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, stirring occasionally. If the rice needs more time, let it go another 10 minutes (uncovered or partially covered) and add a splash more water if needed.
- Rest & Fluff:
Turn off heat. Let stand covered for 5 minutes. Fluff rice before serving.
Notes
- Let the stew chicken stay in the corner—this pelau pulls up front row with flavor that walks, talks, and doesn’t ask for permission.
