Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 g) dark brown sugar
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 red bell pepper, seeded and chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) green seasoning or cilantro-parsley paste
- 1 tsp (5 g) dried thyme or 1 tbsp (6 g) fresh thyme leaves
- 1 cup (240 g) cooked pigeon peas or canned, drained and rinsed
- 1 1/4 cups (300 ml) canned coconut milk
- 2 cups (360 g) long-grain rice, rinsed
- 2 cups (480 ml) chicken stock, hot
- 2 tbsp (30 ml) soy sauce
- 1 scotch bonnet pepper, whole (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper

Instructions

1. Heat a heavy-bottomed Dutch oven over medium heat. Add the brown sugar and cook, stirring constantly, until it melts and turns a deep mahogany color — about 2–4 minutes; immediately add 1 tbsp (15 ml) vegetable oil to stop the caramelization and swirl to combine.
2. Season the chicken thighs with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Increase heat to medium-high and add remaining 2 tbsp (30 ml) vegetable oil. Brown the chicken pieces in batches in the pot until deeply browned on all sides, about 6–8 minutes per side; remove and set aside.
3. In the same pot, add the chopped onion and red pepper and sauté until softened and beginning to brown, about 6 minutes. Add the garlic, green seasoning, and thyme; cook 1–2 minutes until fragrant.
4. Return the browned chicken to the pot. Stir in the pigeon peas, coconut milk, soy sauce, and hot chicken stock. Bring to a gentle boil, adjust seasoning with additional salt and pepper if needed.
5. Stir in the rinsed rice to distribute evenly. Nestle the whole scotch bonnet pepper on top if using (do not burst). Reduce heat to low, cover tightly, and simmer undisturbed for 18–22 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork, remove the scotch bonnet before serving, and serve hot.