Pelau rice is a hearty favorite dish in Trinidad and Tobago. The Caribbean island recipe includes tender chicken, coconut milk, sugar, rice, vegetables, and herbs. It’s a one-pot dish you can serve with slices of cucumber or salad to your family.
In Eastern Africa, pelau rice is called pilau, a spicy dish made with beef, local herbs, and vegetables without coconut milk or sugar.
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In this guide, you’ll learn how to make chicken pelau authentically.
Get your pots and ingredients ready!
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How to Make Chicken Pelau
Ingredients
- 1 bay leaf
- ½ tbsp salt
- 2 cups water
- 1 onion, chopped
- 1 cup pigeon peas
- 1 cup coconut milk
- 3 tbsps brown sugar
- ½ tbsp black pepper
- ¾ cup chopped carrot
- 1½ cups uncooked rice
- Fresh parsley, chopped
- ¾ cup chopped pumpkin
- 2 pimento pepper, chopped
- 1 lb chicken, cut and seasoned
- 1 tbsp chadon beni/culantro, chopped
Instructions
- Put a large pot on fire on medium heat and cook the sugar until it browns
- Add the seasoned chicken to the melted and brown sugar, stir, cover the pot, and allow the chicken to cook for 15 minutes.
- Add the bay leaf, pumpkin, carrots, pigeon peas, onion, black pepper to taste, ½ teaspoon of salt, and cilantro.
- Stir the ingredients, wash, and add the rice.
- Pour in the coconut milk and stir. Add a little water.
- Cover the pot and allow the chicken pelau to cook for 30 minutes on low heat.
- Dip a spatula in the bottom of the pot to check if the rice has absorbed the liquid
- Stir in parsley and pimento and simmer for 5 minutes.
- Serve
Tips for Cooking Chicken Pelau
- Wash the rice to get rid of the starchiness
- You can add a bit of water to the pot after the coconut milk
- Add a few slices of cucumbers on the side and you’re all set.
- Also, add some fresh salad on the side while serving
- Season the chicken with garlic cloves, ginger, onion, black pepper, and fresh herbs, including thyme, scotch bonnet pepper, and paprika.
- You can substitute chicken for beef but use green seasoning before adding to the pot.
People Also Read: Recipe: How to Make Authentic Kenyan Pilau Rice
Video credit: Foodie Nation
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Trinidad and Tobago Pelau
Equipment
Ingredients
- 1 bay leaf
- ½ tbsp salt
- 2 cups water
- 1 onion chopped
- 1 cup pigeon peas
- 1 cup coconut milk
- 3 tbsps brown sugar
- ½ tbsp black pepper
- ¾ cup chopped carrot
- 1½ cups uncooked rice
- Fresh parsley chopped
- ¾ cup chopped pumpkin
- 2 pimento pepper chopped
- 1 lb chicken cut and seasoned
- 1 tbsp chadon beni/culantro chopped
Instructions
- Put a large pot on fire on medium heat and cook the sugar until it browns
- Add the seasoned chicken to the melted and brown sugar, stir, cover the pot, and allow the chicken to cook for 15 minutes.
- Add the bay leaf, pumpkin, carrots, pigeon peas, onion, black pepper to taste, ½ teaspoon of salt, and cilantro.
- Stir the ingredients, wash, and add the rice.
- Pour in the coconut milk and stir. Add a little water.
- Cover the pot and allow the chicken pelau to cook for 30 minutes on low heat.
- Dip a spatula in the bottom of the pot to check if the rice has absorbed the liquid
- Stir in parsley and pimento and simmer for 5 minutes.
Video
Nutrition
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