CHICKEN AND GREEN PEAS PELAU
Chicken and Green Peas Pelau is one of the most iconic dishes in Trinidadian cuisine, and for good reason. This deeply flavorful one-pot rice dish combines caramelized brown sugar chicken, tender pigeon peas, fragrant coconut milk, and seasoned rice into a comforting meal that feels like home in every bite. It’s smoky, savory, slightly sweet, and layered with bold Caribbean seasoning that makes pelau unforgettable.
What makes this Trini-style pelau special is the traditional “burning” of the sugar. The brown sugar is carefully caramelized until frothy and dark before the seasoned chicken is added, creating that signature rich color and subtle smoky depth. Combined with green seasoning, fresh aromatics, coconut milk, and pigeon peas, the result is a dish that balances sweet, savory, creamy, and herbaceous notes all in one pot.
This Chicken and Green Peas Pelau is perfect for Sunday lunch, beach limes, family gatherings, or weekly meal prep. It’s budget-friendly, feeds a crowd, and tastes even better the next day. The tender chicken pieces, soft fluffy rice, creamy coconut undertones, and pops of peas and vegetables create a satisfying texture contrast that keeps every spoonful exciting. If you’re looking for an authentic Caribbean pelau recipe, this is the one to keep on repeat.
INGREDIENT DETAILS
Chicken (4 lb, cut into small pieces)
The main protein of the dish. Bone-in pieces add flavor and richness as they simmer.
Green Seasoning (5 tbsp)
A blended mixture of herbs and aromatics that infuses the chicken with authentic Caribbean flavor.
Black Pepper (1 tsp)
Adds mild warmth and depth.
Salt (2 tsp + to taste)
Enhances all flavors throughout the dish.
Rice (3 cups, washed)
Forms the hearty base. Washing removes excess starch for fluffy grains.
Brown Sugar (2/3 cup)
Caramelized to create the dish’s signature smoky color and flavor.
Green Pigeon Peas (2½ cups)
Provide earthy flavor and soft texture that complements the rice.
Carrot (1 small–medium, diced)
Adds slight sweetness and color contrast.
Pumpkin (1 cup, diced small)
Melts slightly into the rice, adding subtle sweetness and creamy body.
Coconut Milk (2 cups)
Creates richness and creamy Caribbean depth.
Onion (1 small, chopped)
Builds aromatic foundation and savory balance.
Pimento Peppers (4, chopped)
Add mild sweetness and authentic Trini flavor without heat.
Ginger (2 tbsp, grated)
Brings warm, fragrant spice and brightness.
Garlic (5 cloves, crushed & chopped)
Adds bold savory depth.
Water (3 cups)
Helps cook the rice and balance coconut richness.
Hot Pepper (to taste)
Adds traditional Caribbean heat and liveliness.
INGREDIENT ALTERNATIVES
Chicken
– Boneless chicken thighs
– Turkey pieces
Green Seasoning
– Store-bought Caribbean seasoning blend
– Blend of chadon beni, scallions, thyme, garlic, and pepper
Black Pepper
– White pepper
– Fresh cracked pepper
Rice
– Jasmine rice
– Parboiled rice
Brown Sugar
– Demerara sugar
– White sugar (caramelize carefully)
Green Pigeon Peas
– Canned pigeon peas
– Green peas (different flavor but works)
Carrot
– Sweet potato
– Omit if preferred
Pumpkin
– Butternut squash
– Leave out for a less sweet profile
Coconut Milk
– Coconut cream + water
– Evaporated milk (less traditional)
Onion
– Shallots
– Red onion
Pimento Peppers
– Bell peppers
– Omit if unavailable
Ginger
– Ginger paste
– Omit if preferred
Garlic
– Garlic paste
– Roasted garlic
Water
No substitute needed.
Hot Pepper
– Scotch bonnet
– Pepper sauce
GREEN SEASONING Recipe
Classic Trinibagonian one-pot pelau with caramelized chicken, coconut rice, and green pigeon peas.
- 4 lb chicken, cut into small pieces
- 5 tbsp green seasoning
- 1 tsp black pepper
- 2 tsp salt
- For the Pelau
- 3 cups rice, washed
- 2/3 cup brown sugar
- 2 cups ½ green pigeon peas
- 1 small–medium carrot, diced
- 1 cup pumpkin, diced small
- 2 cups coconut milk
- 1 small onion, chopped
- 4 pimento peppers, chopped
- 2 tbsp grated ginger
- 5 cloves garlic, crushed & chopped
- 3 cups water
- Salt and hot pepper to taste
- 1 Season the cleaned, cut chicken with green seasoning, black pepper, and salt. Mix thoroughly to coat every piece, then cover and allow to marinate for at least 30 minutes, or overnight for deeper flavor.
- 2
Place a large heavy-bottom pot or Dutch oven on high heat and add the brown sugar. Allow it to melt slowly, watching carefully as it liquefies. Once most of the sugar has melted, stir gently until it becomes frothy and turns a deep caramel brown. Do not let it burn too dark, as it will become bitter.- 3
Immediately add the seasoned chicken to the pot and stir quickly to coat in the caramelized sugar. Reduce heat to medium and allow the chicken to cook in its own juices for about 10–12 minutes, stirring occasionally, until lightly browned and fragrant.- 4
Stir in the washed rice, pigeon peas, carrots, pumpkin, ginger, garlic, onion, pimentos, and hot pepper. Mix well to combine. Pour in the coconut milk and water, stirring to evenly distribute everything.- 5
Bring the mixture to a simmer, then increase heat slightly and cover. Allow to cook for about 15 minutes. Stir gently, ensuring the rice is not sticking, then reduce the heat to low, cover again, and allow to steam for another 15–20 minutes until the rice is tender and most of the liquid has been absorbed.- 6
Turn off the heat and let the pelau rest, covered, for 10 minutes before fluffing with a fork. This resting period allows the grains to finish steaming and firm up for the perfect texture.- 7
Serve hot and enjoy.Note- Do not let the sugar burn too dark, deep amber is ideal.
- Bone-in chicken gives the best flavor.
- If using canned pigeon peas, rinse and drain first.
- Adjust hot pepper to control spice level.
- Pelau tastes even better the next day as flavors deepen.
- Store refrigerated for up to 4 days. Reheat with a splash of water to refresh the rice.
- Can be frozen for up to 2 months.
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