Trinidadian Chicken Pelau with Pigeon Peas

By Sprig Originals ✓ · with credit

Adapted from caribbeanpot.com

A one-pot Trinidadian classic where chicken is browned in caramelised sugar, then simmered with rice, pigeon peas and coconut milk until every grain is glossy and deeply savoury. It travels well, feeds a crowd, and only gets better as it sits.

Ingredients

• 3 lb chicken, cut into small serving pieces
• 3 tbsp Caribbean green seasoning
• 1 1/2 tsp salt
• 1/2 tsp black pepper

• 3 tbsp vegetable oil
• 3 tbsp brown sugar
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 carrot, diced
• 19 oz can pigeon peas, drained and rinsed
• 2 cups parboiled rice, rinsed
• 1 1/2 cups coconut milk
• 3 cups water
• 3 sprigs fresh thyme
• 1 scotch bonnet pepper, left whole
• 2 tbsp butter

Instructions

1. Toss the chicken pieces with the green seasoning, salt and black pepper until everything is coated. Cover and marinate in the fridge for at least 30 minutes, or overnight if you have the time.
2. Set a heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once it shimmers, sprinkle in the brown sugar and leave it alone until it melts, bubbles and turns a dark amber colour, about 2 to 3 minutes. Watch it closely — you want it dark and smoky, not burnt and bitter.
3. Add the marinated chicken all at once and stir hard so every piece is coated in the caramel. It will spit, so stand back. Cook, stirring now and then, for 6 to 8 minutes until the chicken is a deep glossy brown.
4. Stir in the onion, garlic and carrot and cook for 3 minutes, scraping up anything sticking to the bottom of the pot.
5. Add the drained pigeon peas and stir for a minute so they take on some of that caramel colour.
6. Pour in the coconut milk and water, add the thyme sprigs, and bring to a rolling boil. Taste the liquid now and adjust the salt — this is your only chance to season the whole pot evenly.
7. Stir in the rinsed rice, then nestle the whole scotch bonnet on top. Do not pierce it unless you want real heat.
8. Bring back to a boil, then reduce the heat to low, cover tightly and simmer for 20 to 25 minutes without stirring, until the liquid is absorbed and the rice is tender.
9. Remove the scotch bonnet and thyme stems, dot the butter over the rice and fold it through gently with a fork to separate the grains.
10. Cover again and let the pelau rest off the heat for 5 to 10 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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