Pelau with Pigeon Peas and Caribbean Brown Sugar

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A one-pot Caribbean rice dish featuring caramelized brown sugar, pigeon peas, and tender chicken, delivering sweet and savory flavors in every bite. This Caribbean-inspired rice and grain recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, 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 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, bone-in and skin-on
• 2 cups long grain rice
• 1 cup pigeon peas (canned or cooked)
• 3 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 stalks scallions, chopped
• 3 fresh thyme sprigs
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 scotch bonnet pepper, whole

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 turns dark amber, about 3 minutes.
2. Step 2: Immediately add 1.5 lbs chicken thighs, browning on all sides in the caramelized sugar for about 6-8 minutes until golden and fragrant.
3. Step 3: Add 1 large chopped onion, 4 minced garlic cloves, and 2 chopped scallions; sauté for 4 minutes until softened.
4. Step 4: Stir in 2 cups long grain rice, 1 cup pigeon peas, and 3 sprigs fresh thyme, coating the rice and peas in the caramelized mixture.
5. Step 5: Pour in 3 cups chicken broth, add 1 whole scotch bonnet pepper (do not pierce), 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil.
6. Step 6: Reduce heat to low, cover tightly, and simmer for 25 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat, discard the scotch bonnet pepper, fluff rice with a fork, and serve hot, enjoying the sweet-savory layers of this traditional pelau.