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Pelau

Name: Pelau
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.2kg chicken pieces; 300g pigeon peas, cooked or canned; 300g long-grain rice; 400ml coconut milk; 2 tbsp brown sugar for browning; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp green seasoning (coriander, thyme, spring onion); 1 scotch bonnet chilli, whole

Trinidad's one-pot rice dish of caramelised chicken, pigeon peas and coconut milk with browning sauce.

Total time

60 min

Prep

20 min

Cook

40 min

Difficulty

medium

Cuisine

Caribbean

Ingredients

1.2kgchicken pieces

300gpigeon peas, cooked or canned

300glong-grain rice

400mlcoconut milk

2 tbspbrown sugar for browning

1onion, diced

4 clovesgarlic, minced

2 tbspgreen seasoning (coriander, thyme, spring onion)

1scotch bonnet chilli, whole

Instructions

Heat sugar in a heavy pot until it turns deep brown and almost burnt. Add chicken pieces.

Coat chicken in caramel. Add onion, garlic and green seasoning. Cook 5 minutes.

Add rice, pigeon peas and coconut milk. Add enough water to cover by 2cm.

Tuck in scotch bonnet. Bring to boil, then cover and cook very low 25 minutes.

Remove chilli. Fluff and serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

988

Protein

85.8g

Fat

57.1g

Carbs

30g

Fiber

Sodium

272mg