Trinidad Chicken Pelau
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 55 min · Chicken · gluten-free
534 cal
28g protein
65g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb bone-in chicken pieces
- 3/4 cup parboiled rice
- 1 can (15 oz) pigeon peas
- 1 can (13.5 oz) coconut milk
- 3/4 tbsp brown sugar
- 1 medium yellow onion
- 1 carrot
- 1 stalks scallions
- 1 whole Scotch bonnet pepper
- 3/4 tbsp vegetable oil
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Melt brown sugar in oil in a heavy pot over medium-high until it caramelizes to a dark bubble, about 2 minutes.
- Add chicken and toss to coat in the caramel, browning 6 minutes.
- Stir in diced onion, carrot, scallions, pigeon peas, and salt.
- Add rinsed rice, coconut milk, whole Scotch bonnet, and 2 cups water; bring to a boil.
- Reduce heat to low, cover, and cook 25 minutes until liquid absorbs and rice is tender.
- Remove the Scotch bonnet, fluff, and rest 5 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.