Trinidad Chicken Pelau Recipe – Authentic One-Pot Caribbean Dish
3.4.16
| Recipe by Renz
Trinidad Chicken Pelau is more than just a dish—it’s the ultimate comfort
food, a one-pot wonder loaded with flavor and heritage. This hearty Caribbean
meal brings together caramelized chicken, rice, pigeon peas, and coconut milk
for a perfectly balanced bite that’s sweet, savory, and smoky.
Whether it’s a weeknight dinner, beach lime, or family gathering, Trini pelau always shows up and shows out.
Pelau is widely considered Trinidad’s unofficial national dish, while Tobago proudly claims crab and dumplings. Just like jerk chicken for Jamaica or pepperpot for Guyana, every island has that one signature meal that feels like home. For Trinidad, that dish is pelau.
And if you love an easy, flavor-packed rice dish that cooks in one pot? This authentic Trini chicken pelau recipe is calling your name.
Let’s get the pronunciation out of the way—say it with me: pay-lao.
Pelau is a beloved Caribbean rice dish with French West Indian roots. It’s Trinidadian through and through, evolving from pilaf-style dishes and adapting to local ingredients and bold island flavors.
At its core, pelau includes:
And the magic touch? Caramelizing sugar gives the chicken that signature deep brown color and smoky flavor. It’s a step we Trinis take seriously—and once you try it, you’ll understand why.
Don’t let the idea of burning sugar scare you—this step is what gives pelau its deep color and signature smoky flavor. Once you master this part, the rest is easy.
Pro Tip: You can use bottled browning sauce as a shortcut, but
caramelizing sugar from scratch brings unbeatable flavor.
Tip: Want some heat? Drop in a whole scotch bonnet pepper, but don’t break it unless you want serious fire.
If you love one-pot meals but want a faster, hands-off version, check out my Instant Pot Pelau recipe for a quick and delicious alternative!
Pelau is a complete meal on its own, but no Trini plate is ever truly complete without a few extra sides!
Pelau is truly a lime food, meant to be enjoyed with good company and plenty of flavor-packed sides.
This dish is more than rice and chicken—it’s memories of Sunday limes, beach days, and family gatherings wrapped into one pot. Pelau is that meal you make when you want comfort, flavor, and something that feeds everyone with love.
Whether it’s your first time making it or your hundredth, this recipe brings you back to the heart of Trinidadian cooking—bold, simple, and made to share.
So grab your pot, caramelize that sugar, and let the aroma fill your kitchen. Trini pelau is calling.
Love pelau? Here are more flavorful one-pot meals from the Caribbean:
Whether it’s a weeknight dinner, beach lime, or family gathering, Trini pelau always shows up and shows out.
Pelau is widely considered Trinidad’s unofficial national dish, while Tobago proudly claims crab and dumplings. Just like jerk chicken for Jamaica or pepperpot for Guyana, every island has that one signature meal that feels like home. For Trinidad, that dish is pelau.
And if you love an easy, flavor-packed rice dish that cooks in one pot? This authentic Trini chicken pelau recipe is calling your name.
What Is Pelau?
Let’s get the pronunciation out of the way—say it with me: pay-lao.
Pelau is a beloved Caribbean rice dish with French West Indian roots. It’s Trinidadian through and through, evolving from pilaf-style dishes and adapting to local ingredients and bold island flavors.
At its core, pelau includes:
- Parboiled rice – firm and perfect for absorbing flavor
- Pigeon peas – hearty, nutty legumes
- Meat – typically chicken, but you’ll find beef, pigtail, or even seafood variations
And the magic touch? Caramelizing sugar gives the chicken that signature deep brown color and smoky flavor. It’s a step we Trinis take seriously—and once you try it, you’ll understand why.
How to Make Trini Pelau (Step-by-Step)
Don’t let the idea of burning sugar scare you—this step is what gives pelau its deep color and signature smoky flavor. Once you master this part, the rest is easy.
Step 1: Caramelize the sugar
- In a heavy-bottomed pot over medium heat, add granulated sugar and let it melt—don’t stir too early.
- Once it starts bubbling and turns dark amber, quickly add seasoned chicken and stir to coat.
- Let the chicken brown in the caramel for 2–3 minutes.
Step 2: Add pigeon peas and rice
- Stir in the pigeon peas, ensuring they are well coated.
- Add the rice—I prefer parboiled rice because it holds up well to long cooking. If using brown or jasmine rice, adjust the cooking time accordingly.
Step 3: Simmer with coconut milk and vegetables
- Pour in unsweetened coconut milk.
- Add pumpkin, carrots (optional), garlic, and your choice of green seasoning, pimento peppers, or herbs.
- Add hot water, stir, and bring to a low simmer.
Tip: Want some heat? Drop in a whole scotch bonnet pepper, but don’t break it unless you want serious fire.
Step 4: Cook it down
- Cover and let simmer until the rice is tender and most of the liquid is absorbed.
- Stir occasionally to prevent sticking. Add water if needed.
- Just before serving, stir in chadon beni or more green seasoning for a flavor boost.
If you love one-pot meals but want a faster, hands-off version, check out my Instant Pot Pelau recipe for a quick and delicious alternative!
Wet vs. Dry Pelau – Which One Do You Prefer?
This is one of those things that’ll start a whole debate in a Trini kitchen.
Do you like your pelau wet and soft, or dry and grainy?
There’s no wrong way—it’s all about what reminds you of home (or what your crew likes best!).
Dry Pelau
This is the classic style—the rice is tender but separate, not clumpy or mushy. You’ll get that perfect balance of caramelized flavor and texture. My recipe leans this way.Wet Pelau
A little softer and steamier, almost like a Caribbean risotto. Some folks love the extra moisture and melt-in-your-mouth feel.How to Adjust:
- For dry pelau: Use just enough liquid to cook the rice. Let it steam with the lid off for the last few minutes to dry it out more.
- For wet pelau: Add ½ to 1 cup more coconut milk or water and keep the lid on to trap steam.
There’s no wrong way—it’s all about what reminds you of home (or what your crew likes best!).
What to Eat with Pelau
Pelau is a complete meal on its own, but no Trini plate is ever truly complete without a few extra sides!
Classic sides:
- Coleslaw – A creamy, tangy slaw adds the perfect contrast to the rich, savory flavors of pelau.
- Tomato & cucumber salad – A refreshing mix of tomatoes, cucumbers, and a splash of lime juice to brighten up the meal.
- Cucumber chutney – A flavorful, slightly spicy side that pairs beautifully with the smoky caramelized chicken.
- Avocado slices – Creamy and mild, avocado balances the dish beautifully.
Pelau is truly a lime food, meant to be enjoyed with good company and plenty of flavor-packed sides.
How to store and reheat pelau
Pelau always hits harder the next day. Here’s how to keep those flavors going
strong:
Storing
- Fridge – Store in an airtight container for up to 5 days.
- Freezer – Freeze in portions for up to 3 months.
Reheating
- Stovetop (Best) – Add a splash of water or broth and warm over medium-low heat.
- Microwave – Cover with a damp paper towel and heat in short bursts.
- From Frozen – Thaw overnight in the fridge, then reheat as above.
Why you should try this Trinidad chicken pelau
This dish is more than rice and chicken—it’s memories of Sunday limes, beach days, and family gatherings wrapped into one pot. Pelau is that meal you make when you want comfort, flavor, and something that feeds everyone with love.
Whether it’s your first time making it or your hundredth, this recipe brings you back to the heart of Trinidadian cooking—bold, simple, and made to share.
So grab your pot, caramelize that sugar, and let the aroma fill your kitchen. Trini pelau is calling.
More One-Pot Caribbean Dishes to Try
Love pelau? Here are more flavorful one-pot meals from the Caribbean:
Hi ,
ReplyDeleteI was wondering if I could replace the brown sugar for browning sauce and if so, how much should I put and when do I add it in?
Oh yes you can. I would season up the meat with about a tablespoon of browning sauce, If after you throw it in the pot with oil, and the color isn't dark enough to your liking, you can always add some more browning (a tsp or so at a time) while cooking.
DeleteHi, I love this recipe so much! I made this last night, but it was more wet than dry. However, I'm not sure if it was because I covered the pot when it cooked or if it's because of the liquid. So are you supposed to use both coconut milk AND water or do you use only one? Also, do you cook with the lid on or off once you add all ingredients (the last 30 minutes)?
ReplyDeleteHey. You might just need to turn your heat up a little higher in the end of the cook to get some more of the liquid out (stove's can vary with temperature) . Yes both milk AND water is needed. I never really cover my pot to be honest lol but that shouldn't create that much more liquid. You can try to reduce the amount of water you use, and then add more water later down if you need the rice to steam some more till tender.
DeleteI pronounced it right the first try! It sounds amazing.
ReplyDeleteThis recipe has so many delicious flavors going on! We love chicken and rice so I need to try it soon!
ReplyDeleteTHAT looks delicious! WOW
ReplyDeleteThis looks so good! The blend of spices sound heavenly!
ReplyDelete