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 chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, long grain parboiled rice, and pigeon peas (canned, drained) for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.