Chicken Pelau with Coconut Rice and Sweet Potato

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant Trinidadian one-pot meal featuring tender chicken, sweet potato, and aromatic coconut rice, slow-simmered to perfection. This Trinidadian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, sweet potato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 medium sweet potato
• 1 can (13.5 oz) coconut milk
• 1 large onion
• 4 cloves garlic
• 2 tsp curry powder
• 1 cup brown rice
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Cut 1.5 lbs chicken thighs into 1-inch pieces. Dice 1 large onion and mince 4 garlic cloves. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat, then brown chicken pieces for 5 minutes until golden.
2. Step 2: Add diced onion and garlic to the pot, cooking for 3 minutes until fragrant. Stir in 2 tsp curry powder, 1 tsp paprika, and 1 tsp salt, then add 1 cup brown rice and 1 can (13.5 oz) coconut milk.
3. Step 3: Peel and dice 2 medium sweet potatoes, then stir into the pot. Bring to a simmer, cover, and cook on low heat for 40 minutes until rice is tender and chicken is cooked through.