Entree: Trinidad and Tobago – Northern Culinary Region – Pelau (Caribbean one-pot rice with pigeon peas, caramelized sugar, coconut milk, and seasoned chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 1/3 cup packed brown sugar
- 3 bone-in chicken thighs, approx. 6-8 oz each
- 1 large onion, chopped (about 8 oz)
- 3 garlic cloves, minced (about 0.42 oz)
- 3 scallions, sliced (about 1 1/16 oz)
- 1 medium carrot, diced (about 4 oz)
- 2 tsp fresh thyme leaves or 4 sprigs thyme
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 cups long-grain white rice, rinsed and drained
- 1 cup (240 ml) canned coconut milk
- 2 1/4 cups (540 ml) chicken stock or water
- 1 cup pigeon peas (canned, drained)
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- 1 lime, cut into wedges for serving (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (67 g) packed brown sugar
- 3 bone-in chicken thighs, approx. 6-8 oz (170-225 g) each
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced (about 12 g)
- 3 scallions, sliced (about 30 g)
- 1 medium carrot, diced (about 4 oz / 115 g)
- 2 tsp (10 g) fresh thyme leaves or 4 sprigs thyme
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 1 cup (240 ml) canned coconut milk
- 2 1/4 cups (540 ml) chicken stock or water
- 1 cup (240 g) pigeon peas (canned, drained)
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- 1 lime, cut into wedges for serving (optional)

Instructions

1. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the brown sugar and melt it, stirring constantly, until it just begins to darken and caramelize to a deep amber color.
2. Immediately add the chicken pieces to the caramel and closely sear, turning to coat and brown the skin 3–4 minutes per side. Remove the chicken and set aside.
3. Add the chopped onion to the pot and sauté in the remaining caramel and oil for 4–5 minutes until softened and lightly browned. Add the garlic, scallions, and diced carrot and cook 2 minutes more.
4. Stir in the rinsed rice and mix well so the grains are coated with the caramelized mixture; cook 2–3 minutes to toast the rice lightly.
5. Return the chicken to the pot, nestling pieces on top of the rice. Add the pigeon peas, coconut milk, chicken stock, thyme, soy sauce if using, salt, and pepper. Bring to a boil.
6. Reduce heat to a gentle simmer, cover tightly, and cook undisturbed for 20–25 minutes until the rice has absorbed the liquid and chicken is cooked through (internal temperature 165°F / 74°C).
7. Remove from heat and let rest, covered, for 10 minutes. Fluff the rice gently with a fork, remove thyme sprigs, and adjust seasoning.
8. Serve hot with lime wedges if desired.