Curried Chicken Pelau with Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A one-pot Trinidadian-inspired dish combining tender curried chicken with smoky caramelized pigeon peas and fragrant coconut rice. This caribbean-inspired one pot ready in about 60 minutes pairs bone-in chicken thighs, pelau rice or long grain rice, pigeon peas (canned or cooked) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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 bone-in chicken thighs
• 2 cups pelau rice or long grain rice
• 1 cup pigeon peas (canned or cooked)
• 1 cup coconut milk
• 2 tbsp brown sugar
• 3 tbsp vegetable oil
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 4, minced garlic cloves
• 3 fresh thyme sprigs
• 2 tbsp curry powder
• 1, whole (optional) scotch bonnet pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 1/2 cups water

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 tbsp brown sugar and cook, stirring continuously for 3-4 minutes, until the sugar caramelizes to a deep amber color and you smell a toasted aroma.
2. Step 2: Add 1.5 lbs bone-in chicken thighs to the caramel and sear on all sides for 5-6 minutes until brown and coated in caramel.
3. Step 3: Stir in 1 diced medium onion, 1 diced medium green bell pepper, and 4 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
4. Step 4: Sprinkle 2 tbsp curry powder over the chicken and vegetables, stirring constantly for 2 minutes until fragrant and spices bloom.
5. Step 5: Pour in 1 cup coconut milk, 2 1/2 cups water, 1 cup pigeon peas, 2 cups pelau rice, 3 fresh thyme sprigs, 1 whole scotch bonnet pepper (optional), 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
6. Step 6: Bring the mixture to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 30-35 minutes until the rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let rest covered for 10 minutes. Discard thyme sprigs and scotch bonnet pepper before serving. Fluff rice with a fork and serve warm.