Spiced Trinidadian Chicken Pelau with Coconut Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A one-pot Caribbean classic combining caramelized chicken, pigeon peas, and fragrant coconut rice infused with bold island spices. This Caribbean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, vegetable oil, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bone-in chicken thighs
• 3 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 cup chopped onion
• 3 minced garlic cloves
• 1/2 cup chopped green bell pepper
• 1 tbsp chopped fresh thyme
• 1 cup pigeon peas (canned, drained)
• 2 cups long grain rice
• 1 1/2 cups coconut milk
• 2 cups chicken broth
• 1 scotch bonnet pepper, whole
• 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. Sprinkle 2 tbsp brown sugar evenly and cook, stirring constantly, until the sugar melts and turns a deep caramel brown, about 3-4 minutes.
2. Step 2: Add 2 lbs bone-in chicken thighs to the pot and brown on all sides in the caramel for 6-8 minutes until deeply golden.
3. Step 3: Stir in 1 cup chopped onion, 3 minced garlic cloves, 1/2 cup chopped green bell pepper, and 1 tbsp chopped fresh thyme. Sauté for 4-5 minutes until the vegetables soften and become fragrant.
4. Step 4: Add 1 cup drained pigeon peas, 2 cups long grain rice, 1 1/2 cups coconut milk, 2 cups chicken broth, 1 whole scotch bonnet pepper (do not puncture), 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and cover tightly with a lid. Simmer for 25-30 minutes until the rice is tender and the liquid is absorbed.
6. Step 6: Remove the scotch bonnet pepper, fluff the rice with a fork, and serve the pelau warm with a side of sliced fresh tomatoes or a crisp salad.