Entree: Trinidad and Tobago – National Cuisine – Pelau (Caramelized chicken and rice with pigeon peas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) brown sugar
- 2 lb (900 g) bone-in chicken pieces, skin-on (drumsticks and thighs recommended)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large onion, finely chopped (about 150 g)
- 4 cloves garlic, minced (about 12 g)
- 3 scallions (green onions), chopped (about 45 g)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) chicken stock or water
- 2 cups (370 g) long-grain rice, rinsed
- 1 can (15 oz / 425 g) pigeon peas (or black-eyed peas), drained and rinsed
- 1 medium carrot, peeled and diced (about 100 g) — optional for color
- 1 tbsp (15 ml) soy sauce (optional, for extra depth)
- 1/2 tsp (2 g) ground cumin or 1/2 tsp (1 g) ground allspice (pimento) — optional
- Fresh cilantro or culantro for garnish (optional)

Instructions

1. Heat oil in a large heavy pot over medium-high heat. Add the brown sugar and stir constantly until it melts and turns a deep amber caramel, about 2–3 minutes; be careful not to burn it.
2. Immediately add the chicken pieces to the caramel and brown on all sides, about 6–8 minutes, turning so the skin picks up the caramel color. Sprinkle with 1 tsp salt and 1/2 tsp black pepper while browning.
3. Remove browned chicken and set aside. In the same pot, add the chopped onion, garlic, scallions, thyme, and optional diced carrot; sauté in the remaining caramel-drippings for 3–4 minutes until softened and fragrant.
4. Return the chicken to the pot, nestling pieces among the aromatics. Pour in the coconut milk and chicken stock (or water). Add the rinsed rice evenly over the top and then scatter the drained pigeon peas over the rice. Do not stir after adding the rice.
5. If using, drizzle soy sauce and sprinkle cumin or allspice over the rice. Gently press the rice down so it is level; add additional salt to taste.
6. Bring the pot to a boil over medium-high heat, then reduce to low, cover tightly, and simmer undisturbed for 20–25 minutes, or until the rice has absorbed the liquid and is tender.
7. Turn off the heat and let the pelau rest, covered, for 10 minutes. Gently fluff the rice and peas to combine with the chicken. Garnish with chopped cilantro or culantro if desired and serve hot.