Pelau

Nutrition · per serving

Steps

1. 1

   Season the chicken with the salt, black pepper, minced garlic, thyme leaves, and green seasoning. Toss well and let it stand while you prepare the remaining ingredients; even 10 minutes helps the flavour penetrate.

   300 g boneless skinless chicken thighs, cut into 3 cm pieces5 g fine salt1 g ground black pepper8 g garlic, minced2 g fresh thyme leaves20 g green seasoning or finely chopped spring onion
2. 2

   Heat a wide heavy pot or deep sauté pan over medium heat. Add the oil, then sprinkle in the brown sugar in an even layer. Let it melt and foam until it turns deep mahogany, 1-2 minutes; swirl the pot rather than stirring so it caramelizes evenly without burning.

   15 ml neutral oil18 g dark brown sugar
3. 3

   Immediately add the seasoned chicken to the caramel. Stir to coat every piece and cook for 4-5 minutes until the chicken is lightly browned and the caramel clings to the meat. If the pot looks too dark or smells bitter, lower the heat at once.

   300 g boneless skinless chicken thighs, cut into 3 cm pieces
4. 4

   Add the diced onion, red bell pepper, and pumpkin. Cook for 3-4 minutes, scraping the bottom of the pot to release the browned bits; these dissolve into the rice and give pelau its characteristic depth.

   100 g onion, diced80 g red bell pepper, diced120 g pumpkin or butternut squash, peeled and diced small
5. 5

   Stir in the rinsed rice and pigeon peas and cook for 1 minute so the grains are coated with the seasoned fat. This helps the rice stay distinct instead of turning mushy.

   160 g long-grain parboiled rice, rinsed150 g cooked pigeon peas, drained
6. 6

   Pour in the coconut milk and water or stock, then add the thyme sprigs, whole Scotch bonnet, and the remaining salt. Bring to a brisk simmer, stirring once to make sure nothing is stuck at the bottom.

   200 ml coconut milk220 ml water or light chicken stock4 g fresh thyme sprigs1 small whole Scotch bonnet, unpierced3 g fine salt
7. 7

   Cover tightly, reduce to low heat, and cook for 18-20 minutes until the rice is tender and most of the liquid is absorbed. Do not stir during this stage; if needed, rotate the pot once for even cooking. The chicken should be fully cooked and the pumpkin soft enough to press easily with a spoon.

8. 8

   Turn off the heat and let the pelau rest, covered, for 5 minutes. Remove the Scotch bonnet and thyme sprigs, then fluff gently with a fork. Fold in the butter for shine and a richer finish.

   10 g unsalted butter
9. 9

   Scatter over the chopped parsley or chadon beni and serve hot straight from the pot.

   5 g fresh parsley or chadon beni, chopped

Origin & History

Pelau is a beloved one-pot dish across the English-speaking Caribbean, especially in Trinidad and Tobago, where caramelized sugar gives the rice and meat their characteristic dark colour and flavour. The dish reflects layered influences from African, Indian, and Creole cooking traditions, combining rice, peas, meat, herbs, and coconut into an everyday meal with festive appeal.