Vegan Trinidadian Chicken Pelau
Discover the vibrant flavors of the Caribbean with this Vegan Trinidadian Chicken Pelau, a plant-based twist on a traditional classic! This hearty one-pot dish combines caramelized brown sugar, fragrant spices, and creamy coconut milk to create a deeply flavorful base that engulfs tender plant-based chicken strips, long-grain rice, vegetables, and green pigeon peas. Enhanced with aromatic ginger, garlic, thyme, and the bold essence of a scotch bonnet pepper, every bite is a delightful mix of savory richness and island zest. Perfect for feeding a crowd, this vegan adaptation of the iconic Trinidadian Chicken Pelau is easy to prepare and packed with spices, making it the ultimate comfort food for any occasion. Serve it hot with a garnish of fresh scallions for a taste of Trinidad's culinary heritage, completely reimagined for vegan lifestyles.
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Recipe Information
Ingredients
- 2 cups Plant-based chicken strips or chunks
- 2 tablespoons Coconut oil
- 2 tablespoons Brown sugar
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 large Carrot, diced
- 1 medium Bell pepper, diced
- 1 cup Green pigeon peas (or substitute with green peas)
- 2 cups Rice (long-grain or parboiled)
- 1 cup Coconut milk
- 2 cups Vegetable broth
- 2 stalks Scallion, chopped
- 1 teaspoon Thyme (fresh or dried)
- 1 Scotch bonnet pepper, whole
- 1 tablespoon All-purpose seasoning or Trinidadian green seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Heat the coconut oil in a large heavy-bottomed pot over medium heat.
Add the brown sugar and stir continuously until it melts and starts to caramelize, turning a nice golden-brown color. Be careful not to burn it.
Carefully add the plant-based chicken strips to the caramelized sugar and toss to coat. Cook until lightly browned, about 3-5 minutes.
Add the onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
Stir in the diced carrot, bell pepper, green pigeon peas, and scallion. Cook for another 3 minutes, stirring occasionally.
Add the rice to the pot and stir well to coat it with the flavors of the vegetables and caramelized sugar.
Pour in the coconut milk and vegetable broth. Add the thyme, all-purpose seasoning (or green seasoning), salt, and black pepper.
Place the whole scotch bonnet pepper on top of the rice mixture for added flavor. Be careful not to burst the pepper unless you want the dish to be very spicy.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom.
Once the rice is cooked, remove the scotch bonnet pepper from the pot. Taste and adjust seasoning as necessary.
Serve the Vegan Trinidadian Chicken Pelau hot, garnished with fresh scallions or thyme if desired.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5735 mg | 249% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 74.2 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4472 mg | 95% | |
*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.
