Vegetarian Trinidadian Chicken Pelau
Experience the vibrant flavors of the Caribbean with this Vegetarian Trinidadian Chicken Pelau, a meat-free twist on the traditional island favorite. This one-pot dish swaps out the chicken for tender, shredded green jackfruit, perfectly caramelized in rich brown sugar for an authentic depth of flavor. Parboiled rice, pigeon peas, and colorful veggies like bell peppers and carrots are infused with aromatic seasonings such as fresh thyme, ground allspice, and a touch of heat from optional hot pepper. Creamy coconut milk brings a luscious texture while complementing the bold spices. Easy to prepare and ready in under an hour, this plant-based pelau is a hearty, satisfying meal that pairs beautifully with a crisp green salad or tangy pickled vegetables. Perfect for those looking to explore Caribbean cuisine in a vegetarian-friendly way!
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Recipe Information
Ingredients
- 2 cups Green jackfruit (canned, in water or brine)
- 2 cups Parboiled rice
- 1.5 cups Coconut milk
- 1.5 cups Water or vegetable stock
- 2 tablespoons Brown sugar
- 2 tablespoons Vegetable oil
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 2 stalks Scallions (chopped)
- 1 medium Bell pepper (chopped)
- 1 cup Carrots (diced)
- 1 cup Pigeon peas (cooked or canned, drained)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Hot pepper (optional, finely chopped)
Instructions
Drain and rinse the canned green jackfruit, then shred it into smaller pieces using your hands or a fork. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the brown sugar and stir continuously until it melts and starts to caramelize, turning a dark amber color (about 1 minute).
Immediately add the shredded jackfruit to the pot and stir to coat it in the caramelized sugar. Cook for 5 minutes, allowing the jackfruit to absorb the flavor.
Add the chopped onion, minced garlic, and scallions to the pot. Sauté for 3-5 minutes until fragrant.
Stir in the bell pepper, carrots, pigeon peas, thyme, allspice, salt, black pepper, and hot pepper (if using). Let everything cook together for another 5 minutes.
Rinse the parboiled rice under cold water until the water runs clear, then add it to the pot. Mix well to combine.
Pour in the coconut milk and water (or vegetable stock), stirring everything together. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes or until the rice is tender and the liquid is fully absorbed.
Stir the pelau one last time, taste, and adjust the seasoning if necessary. Remove from heat.
Serve warm, garnished with additional chopped scallions or fresh thyme, if desired. Enjoy your vegetarian twist on this Caribbean classic!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 82.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4025 mg | 86% | |
*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.
