Spiced Trinidadian Chicken Pelau with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A one-pot Caribbean classic combining caramelized chicken, pigeon peas, and fragrant coconut rice infused with bold island spices. This caribbean-inspired chicken 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 40 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Spiced Trinidadian Chicken Pelau with Coconut Rice take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Trinidadian Chicken Pelau with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Spiced Trinidadian Chicken Pelau with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Trinidadian Chicken Pelau with Coconut Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Trinidadian Chicken Pelau with Coconut Rice?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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