Trinidadian Chicken Pelau
Dive into the heart of Caribbean comfort food with Trinidadian Chicken Pelau, a one-pot wonder brimming with bold flavors and vibrant textures. This iconic dish marries caramelized chicken with aromatic spices, hearty pigeon peas, and fluffy long-grain rice, all simmered to perfection in rich coconut milk and savory chicken broth. A touch of fresh thyme and optional scotch bonnet pepper infuses the dish with earthy warmth and a hint of heat, creating layers of irresistible taste. Perfect for family dinners or gatherings, this authentic recipe offers a delightful balance of tangy lime-marinated chicken and the deep smokiness of caramelized brown sugar. Garnished with fresh scallions, Trinidadian Chicken Pelau is a celebration of bold Caribbean flavors that promises to transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 large, chopped onion
- 3 cloves, minced garlic
- 1 medium, diced carrot
- 1 cup (canned, drained) pigeon peas
- 2 cups long grain rice
- 2 cups fresh coconut milk
- 2 cups chicken broth
- 2 sprigs fresh thyme
- 1 medium, diced green bell pepper
- 1 whole (optional) scotch bonnet pepper
- 2 chopped scallions
Instructions
Wash and pat dry the chicken thighs. Season them with salt, black pepper, and fresh lime juice. Let the chicken marinate for at least 20 minutes.
In a large pot over medium-high heat, add the vegetable oil. Once hot, add the brown sugar and let it melt until caramelized and bubbling. This will take about 2-3 minutes.
Add the marinated chicken pieces to the pot, making sure to coat each piece well with the caramelized sugar. Sear the chicken until browned on all sides, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
Stir in the diced carrot, pigeon peas, and long grain rice. Mix well to combine all ingredients.
Pour in the coconut milk and chicken broth. Add the thyme sprigs, diced green bell pepper, and the whole scotch bonnet pepper (if using for extra heat). Stir to combine.
Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 35-40 minutes, or until the rice is cooked and has absorbed the liquid.
Check occasionally and stir to prevent the rice from sticking to the bottom of the pot. Add a bit more broth or water if needed.
Remove the pot from the heat and let the pelau rest, covered, for about 10 minutes. This will allow the flavors to meld and the rice to settle.
Garnish with chopped scallions before serving.
Serve hot, and enjoy the beautiful blend of caramelized flavors with tender chicken and aromatic rice.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6488 mg | 282% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 52.4 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 601 mg | 46% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 7409 mg | 158% | |
*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.
