Trinidad Pelau

Ingredients

• •2 lb bone-in chicken thighs, skin on
• •1 x 19 oz can canned pigeon peas, drained and rinsed
• •1.5 cups long-grain white rice, rinsed
• •1 cup coconut milk
• •1.5 cups chicken broth or water
• •2 tbsp brown sugar
• •2 tbsp neutral oil
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •4 fresh thyme sprigs
• •3 green onions, sliced
• •2 tbsp ketchup
• •1 tbsp Worcestershire sauce
• •1 tsp salt
• •0.5 tsp black pepper
• •1 whole scotch bonnet or habanero pepper (left whole, do not pierce)

Directions

1. 1Season the chicken with salt, pepper, Worcestershire sauce, and ketchup; let marinate for at least 15 minutes while you prep the other ingredients.
2. 2Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add brown sugar and stir constantly until it turns deep amber and begins to smoke slightly, about 2 minutes.
3. 3Working quickly, add the chicken pieces to the caramelized sugar and toss to coat, browning on all sides for 5 minutes — this is the 'browning' that defines pelau.
4. 4Add onion, garlic, green onions, and thyme; stir and cook for 3 minutes until softened.
5. 5Stir in the drained pigeon peas, rinsed rice, coconut milk, and broth; nestle the whole scotch bonnet on top without piercing it.
6. 6Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 25 minutes without lifting the lid.
7. 7Check that the rice is fully cooked and liquid is absorbed; if needed, add a splash of water, cover, and cook 5 more minutes.
8. 8Remove and discard the whole scotch bonnet and thyme sprigs, then gently fluff with a fork and serve straight from the pot.

💡 Canned pigeon peas (also called gungo peas) are sold at most large Canadian grocery stores in the international or Caribbean aisle — look for Grace or Tropical Sun brands; canned black-eyed peas are the best substitute if unavailable. Keep the scotch bonnet whole and unpierced so it perfumes the dish without making it fiery — remove it before serving for kid-friendly heat levels.

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