Trinidad Chicken Pelau
Trinidad Chicken Pelau – An aromatic caramelized chicken pilaf, all the flavors of the Caribbean but quicker and easier.
Its unique flavor comes from sweltering heavily spiced chicken in caramelized sugar then slowing simmering with rice, pumpkin, coconut milk and pigeon peas.
After some cooking time –about 20-25 minutes, you have a glorious pot of perfect rice with veggies, butternut squash and a scrumptious dinner.
I’m telling you it doesn’t get better than this.
Did I grab your attention?
Okay, this version of Trinidad one- pot rice, takes its cue from East Indian pilaf rice and I read somewhere that searing the chicken in sugar dates back to an African traditional way of cooking.
Quite interesting, because most Africans I know feel that sugar does not belong in any thing savory – I think the jury is out on this one folks. Regardless of your stand on this issue, one thing is certain – this Trinidad pelau rice is MEMORABLE.
Here is my take on this Trinidad pelau. I used cut up boneless chicken thighs for this recipe to make it quicker and suitable for a weeknight meal. You may do the same or use any cut of chicken. The chicken can be prepped the night so that the spices can infuse the chicken. – Especially when using larger cuts of chicken.
Replace pigeon peas with carrots or peas, either works well. Butternut squash is not a must – feel free to leave it out. However, it adds a certain sweetness to the rice. Personally, I feel the sugar adds rather than detracts from the recipe – but others do not agree. If you are not a sugar fan use about ¼ cup or omit all together- ½ cup is the perfect medium for me.
Enjoy!
Trinidad Pelau
Ingredients
Chicken Marinate
- 1- 1 1/2 pound skinned chicken thighs
- ¼ teaspoon salt or creole seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- ½ teaspoon thyme
- ½ teaspoon white pepper
- ¼ teaspoon chicken bouillon powder
- 1-2 teaspoons green seasoning
Trinidad Pelau
- ¼ – ½ cup brown sugar
- 1 medium onion diced
- 2 teaspoons minced garlic
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- ¼ cup canola oil
- 2 small bay leaves
- 2 tablespoons Ketchup
- 2 cups uncooked long grain rice
- 3 cups butternut squash large dice
- 15.5 oz. can pigeon beans rinsed and drained
- 13.5 oz. can 1 3/4 cups coconut milk
- 1- teaspoon chicken bouillon optional
- 2 teaspoons creole spice
- 1 teaspoons paprika optional
- 3 ½ cups or more chicken broth or water
- 1 whole scotch bonnet pepper.
- Salt and fresh ground pepper to taste
Instructions
- Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
- When ready to cook shake off any excess spice or from the chicken.
- Wash rice until water runs clear. Drain water. Set aside,
- Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
- Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
- Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
- Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
- Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
- Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.
- Serve warm
Tips & Notes:
- Replace pigeon peas with carrots or peas, either works well.
- Butternut squash is not a must – feel free to leave it out. However, it adds a certain sweetness to the rice .
- If you are not a sugar fan use about ¼ cup or omit all together- ½ cup is the perfect medium for me.
- The chicken can be prepped the night so that the spices can infuse the chicken.
Nutrition Information:
Can you tell me what is your serving size. Ex. 1cup.
I made this for dinner for the family and it was so delicious. It reminded me of the pelau my auntie use to make back in Barbados. All your recipes create a nostalgia for me that always makes me smile. Please keep them coming .
Comments like this keep me going. 🙂 Thanks for stopping by!
There are ingredients mentioned in the directions that are not listed in the ingredients list like green onions and ketchup. Very confusing cause I want to make this.
So sorry about this. It’s been updated . Thanks for bringing this to my attention
Do you use oil in the pan before you add the sugar? And how much ketchup do you use? Thanks!
No I don’t . I used 1 tablespoon ketchup – you may add another spoon if desired .
Hi Imma,
Recipe looks flavourful. Is there a recipe for creole spice and green seasoning?
Thanks,
Hi . Here is the recipe for green seasoning. https://www.africanbites.com/green-seasoningsauce/. It doesn’t have to be precise just add more or less herbs. Creole spice is right here. https://www.africanbites.com/blackened-shrimp-pasta/
Hello Imma,
I am making this right now, except I am using wings, girl that’s my favorite part of the chicken eh…Your recipes are mouth watering and I am going to try as many of them as possible. I am a caribbean girl who loves to cook all kinds of things. Thanks for sharing…I’ll let you know how my version turns out.
Hello Barbara!! I hear you girl, I love to nibble on them..Happy to have you here. Thank you so much for giving my recipes a try. Can’t wait to hear of the outcome.
Amazingly delicious! I followed your recipe almost to 100%. My changes: I did not use creole spice. In stead of butternut i used carrots (i pre-boiled them). I substituted a bit salt with soy sauce to get a deeper brown color. I failed with the sugar: I melted it in a pan, but when I added cold chicken, the sugar turned into a hard stone. It melted though after the chicken got heated up. When I did the recipe next time, I added sugar granules to the pan with hot chicken, veggies and spices.
I love making pilaf’s and definitely will have to try this Trinidad version. It looks delicious and jam packed full of yummy flavour… great recipe!
Nagi, you ask some good questions….No need for apologies girl. The caramel does thin out by the chicken juices and yes it cooks in it’s own juice with a little bit of oil.This chicken barely has any fat.. .
The right amount is determined by personal preference for sugary stuff- some recipes call for more sugar.
Hi Imma! This is fascinating to me, I have never cooked chicken in a caramel and I never would have thought that it works. I would have thought the caramel would be too thick to cook the chicken in. Does it thin out from the juices from the chicken? Does the chicken sort of “braise” in the caramel and it’s own juices? So not like frying chicken in fat.
Also, you say 1/4 to 1/2 cup of brown sugar. How do you determine the right amount? Is it just personal taste re: sweetness?
Thanks Imma! Sorry for all these questions.
Aww, thanks Charlene. Marinating really makes a huge difference.
I love your version of Pelau. I prefer to marinate my meat in advance and set aside so the flavours really penetrate, that’s something I find most Trinidadians don’t do, which differs from other Caribbean islands method of cooking.
Not true, not sure where you got that idea from. But Trinis season meat and set it aside to marinate!, for days at at time…
So not true I’m from Trinidad and everyone marinate there meat for a long time.