One-Pot Trinidadian Pelau with Chicken and Pigeon Peas

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

This hearty one-pot Trinidadian pelau blends caramelized chicken, pigeon peas, and seasoned rice for a flavorful, comforting meal. This Caribbean-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, bone-in and skin-on, vegetable oil, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs chicken thighs, bone-in and skin-on
• 3 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 small scotch bonnet pepper, deseeded and chopped
• 1 cup pigeon peas (canned or cooked)
• 2 cups long grain parboiled rice
• 1 medium carrot, diced
• 1 medium bell pepper, diced
• 3 thyme sprigs
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 tbsp brown sugar and swirl until melted and caramelized to a deep amber color, about 3-4 minutes.
2. Step 2: Add 2 lbs chicken thighs to the caramel and brown on all sides, about 6-8 minutes total, until skin is crisp and golden. Remove chicken and set aside.
3. Step 3: In the same pot, add 1 medium diced onion, 4 minced garlic cloves, and 1 small chopped scotch bonnet pepper. Sauté over medium heat for 3 minutes until fragrant and translucent.
4. Step 4: Stir in 1 cup pigeon peas, 1 medium diced carrot, 1 medium diced bell pepper, and 3 sprigs thyme. Cook for 2 minutes.
5. Step 5: Add 2 cups long grain parboiled rice and stir well to coat the rice with the aromatics and caramel.
6. Step 6: Return the browned chicken thighs to the pot, nestling them into the rice mixture.
7. Step 7: Pour in 3 cups chicken broth, then season with 1 1/2 tsp salt and 1 tsp black pepper. Bring to a boil over high heat.
8. Step 8: Once boiling, reduce heat to low, cover tightly, and simmer for 30-35 minutes until rice is tender, liquid is absorbed, and chicken is cooked through.
9. Step 9: Remove thyme sprigs and fluff the rice with a fork before serving.