Trinidad Chicken Pelau Recipe
This Trinidad Chicken Pelau Recipe features seasoned chicken, pigeon peas, rice, coconut milk, and stock simmered together for a flavorful one-pot meal.
Print
Pin
Servings: 6
Ingredients
For Seasoning the Chicken
- 2 1/2 lb bone-in chicken thighs or chicken legs
- 1 sprig fresh thyme leaves only
- 4 cloves garlic minced or finely grated
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pelau
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 1/2 cup chopped onion about 1/2 medium onion
- 1/2 cup diced carrot about 1 carrot
- 1 can dry pigeon peas 19 oz, rinsed and drained
- 2 cups long-grain parboiled rice washed and drained
- 1 tbsp cilantro finely chopped
- 1/4 cup green onion thinly sliced
- 2 sprigs fresh thyme
- 1 Scotch bonnet pepper optional
- 7 oz coconut milk about 1/2 of a 14 oz can
- 3 cups low-sodium chicken stock or hot water
- 1 tsp Golden Ray margarine optional
- 1 tsp salt
- Black pepper to taste
Instructions
Season the Chicken
- Place the chicken thighs or chicken legs in a large bowl.
- Add the thyme leaves, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
- Stir until the chicken is evenly coated with the seasonings.
- For additional flavor, cover the bowl with plastic wrap and refrigerate the seasoned chicken overnight.
Prepare the Pelau
- Pour the vegetable oil into a large heavy-bottomed pot and place the pot over medium heat.
- Once the oil is hot, sprinkle the brown sugar into the pot in an even layer.
- Allow the sugar to melt and caramelize without stirring. Watch carefully until the sugar reaches a deep brown color.
- Carefully add the seasoned chicken to the pot. If using skin-on chicken, place the pieces skin-side down first.
- Cook the chicken for 2 minutes, then stir to coat the pieces with the caramelized sugar.
- Continue cooking for about 5 minutes, turning occasionally, until the chicken is browned on all sides.
- Add the chopped onion, diced carrot, and rinsed pigeon peas to the pot.
- Cook over medium heat for 5 minutes, stirring occasionally, until the onion begins to soften.
- Add the washed and drained parboiled rice.
- Stir until the rice is evenly combined with the chicken, vegetables, and pigeon peas.
- Add the chopped cilantro, sliced green onion, whole thyme sprigs, and whole Scotch bonnet pepper.
- Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and chicken stock or hot water.
- Scrape the bottom of the pot gently to loosen any browned bits.
- Add the remaining 1 tsp salt and additional black pepper to taste.
- Stir gently to combine all ingredients. Avoid breaking the Scotch bonnet pepper if a milder flavor is desired.
- Reduce the heat to medium-low.
- Cover the pot and cook for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed to the desired consistency.
- Remove the pot from the heat.
- Discard the whole thyme sprigs and the Scotch bonnet pepper, if desired.
- Stir in the Golden Ray margarine, if using.
- Fluff the rice gently with a fork.
- Serve hot or at room temperature.
Notes
To make this Trinidad Chicken Pelau Recipe gluten free, confirm that the chicken stock is certified gluten free.
Use gluten-free Golden Ray margarine or omit it if the label is unclear.
Check that the canned pigeon peas, coconut milk, spices, and seasonings are labeled gluten free.
Serve with gluten-free side dishes, such as coleslaw, cucumber salad, fried plantains, avocado slices, or steamed vegetables.
Use clean cookware, utensils, cutting boards, and serving tools to prevent cross-contamination, especially when cooking for someone with celiac disease.