Chicken Pelau
A one-pot Trinidadian pelau with browned chicken, rice, pigeon peas, coconut milk, herbs, and vegetables. Caramelized sugar gives the chicken and rice their characteristic deep color.
Prep
20m
Cook
55m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pelau
- 850gChicken Thigh (boneless and skinless, cut into pieces)
- 30gBrown Sugar
- 15mlBrowning Sauce
- 30mlVegetable Oil
- 150gOnion (finely chopped)
- 12gGarlic (finely chopped)
- 150gGreen Bell Pepper (finely chopped)
- 120gCarrot (finely chopped)
- 250gPigeon Peas (rinsed)
- 350gWhite Rice (rinsed)
- 400mlCoconut Milk
- 600mlChicken Stock
- 5gFresh Thyme
- 10gSalt
- 2gBlack Pepper
- 15gCulantro (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the chicken thigh with the salt and black pepper.
- 02
Heat the vegetable oil in a heavy pot over medium-high heat. Add the brown sugar and let it melt to a deep amber without burning.
- 03
Add the chicken thigh carefully and turn the pieces until well browned in the caramelized sugar.
- 04
Add the onion, garlic, green bell pepper, carrot, fresh thyme, culantro, and browning sauce. Cook until the vegetables begin to soften.
- 05
Stir in the white rice and pigeon peas until coated.
- 06
Pour in the coconut milk and chicken stock and bring to a boil.
- 07
Reduce the heat, cover, and cook until the white rice is tender and the chicken thigh reaches 74°C (165°F).
- 08
Rest the pelau, covered, before fluffing and serving.
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