Low Carb Trinidadian Chicken Pelau
Discover a vibrant and flavorful twist on a classic Trinidadian dish with this Low Carb Trinidadian Chicken Pelau recipe, perfect for those seeking a healthier take on Caribbean comfort food. Packed with marinated chicken thighs, fragrant green seasoning, and the rich, caramelized notes of browned sugar, this one-pot wonder is elevated with nutrient-rich cauliflower rice in place of traditional grains. Featuring creamy coconut milk, fresh vegetables like bell peppers and carrots, and optional habanero for a hint of spice, this dish is a low-carb delight that doesn’t skimp on authenticity or bold flavors. Ready in just over an hour, it’s easy to prepare and perfect for weeknight dinners or meal prep. Serve it hot, garnished with scallions, and experience the perfect balance of smoky, savory, and spicy in every bite.
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Recipe Information
Ingredients
- 2 lbs Chicken thighs (bone-in, skinless)
- 2 tbsp Fresh lime juice
- 1 tsp Salt
- 1 tsp Black pepper
- 4 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 3 tbsp Green seasoning (store-bought or homemade)
- 2 tbsp Avocado oil or coconut oil
- 2 tbsp Brown sugar or low-carb brown sugar substitute
- 1 medium Carrot (diced)
- 1 medium Bell pepper (diced)
- 2 medium Tomatoes (diced)
- 1 cup Coconut milk (unsweetened)
- 1 cup Water
- 4 cups Cauliflower rice (fresh or frozen)
- 4 Scallions (chopped)
- 1 tsp Fresh thyme (leaves only)
- 1 Habanero or scotch bonnet pepper (whole, optional)
Instructions
Begin by cleaning and marinating the chicken. Rinse the chicken thighs with cold water and 1 tbsp of lime juice, then pat dry. Season with salt, pepper, garlic, ginger, and green seasoning. Let marinate for at least 30 minutes or overnight for better flavor.
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add avocado oil or coconut oil, allowing it to warm up.
Sprinkle the brown sugar (or low-carb sugar substitute) evenly into the oil. Allow it to caramelize until it turns dark brown but not burned (this creates a flavorful base for the pelau).
Add the marinated chicken to the pot, browning it on all sides. Ensure the chicken absorbs the caramelized sugar. This step should take about 8–10 minutes.
Once the chicken is browned, stir in the diced carrots, bell peppers, and tomatoes. Sauté for 5 minutes until the vegetables soften slightly.
Pour in the coconut milk and water. Stir well and bring the mixture to a boil.
Add the cauliflower rice, fresh thyme, and scallions. Stir to combine all the ingredients evenly. If using a habanero or scotch bonnet pepper for added spice, place it whole on top of the mixture without breaking it.
Lower the heat to medium-low, cover the pot, and let it simmer for 25–30 minutes. Stir occasionally to prevent sticking.
Once the liquid is absorbed and the cauliflower rice is tender, remove from heat. Discard the whole pepper if used without breaking it to avoid adding too much heat.
Serve hot, garnished with extra chopped scallions if desired.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 65.7 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 481 mg | 37% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6353 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
