Curry-Spiced Chicken Pelau with Caramelized Peas

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A one-pot Trinidadian-inspired dish featuring chicken, pigeon peas, and rice simmered with aromatic curry and caramelized sugar for a rich, deep flavor. This Caribbean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, long grain parboiled rice, pigeon peas (canned, drained) 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 long grain parboiled rice
• 1 cup pigeon peas (canned, drained)
• 2 tbsp brown sugar
• 3 tbsp vegetable oil
• 2 tbsp yellow curry powder
• 3 stalks scallions, chopped
• 4 garlic cloves, minced
• 2 fresh thyme sprigs
• 1 medium chopped onion
• 1 medium chopped carrot
• 1 medium chopped green bell pepper
• 3 cups chicken broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1 (optional) scotch bonnet pepper, whole

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium heat. Add 2 tbsp brown sugar and cook, stirring constantly, until it melts and caramelizes to a deep amber color, about 3-4 minutes.
2. Step 2: Add 1.5 lbs bone-in chicken thighs to the caramelized sugar and brown on all sides for 6-8 minutes until golden and edges crisp up. Remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium chopped onion, 1 chopped medium carrot, 1 chopped green bell pepper, and 3 chopped scallions. Sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 4 minced garlic cloves, 2 tbsp yellow curry powder, 2 sprigs fresh thyme, and 1 tsp black pepper. Cook for 2 minutes until spices bloom and become aromatic.
5. Step 5: Return the browned chicken to the pot, add 2 cups long grain parboiled rice and 1 cup drained pigeon peas. Pour in 3 cups chicken broth, add 1.5 tsp salt, and 1 whole scotch bonnet pepper for heat (optional).
6. Step 6: Bring to a boil, then reduce heat to low, cover tightly and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let sit covered for 10 minutes, then fluff rice with a fork before serving.