Everyday Kitchen

Caribbean · Dinner

Trinidad Pelau

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Trinidad Pelau is a Caribbean dish. Do not let the caramel turn black before adding chicken.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
10 min
Total
85 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Trinidad Pelau.
Representative photograph of Trinidad Pelau. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Caramel

Chicken

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Caramel · About 8 min

  1. Heat 30 ml neutral oil, 40 g brown sugar until sugar turns dark amber, watching carefully.

    Check: Look for this result: sugar turns dark amber, watching carefully.

Chicken · About 8 min

  1. Carefully add 700 g chicken thighs, cubed, 150 g onion, chopped, 15 g garlic, 1 tsp thyme, 1 tsp salt and stir 8 minutes; sugar may splutter.

Rice · About 30 min

  1. Add 350 g long-grain rice, 500 g cooked pigeon peas, 200 g carrots, diced, 400 ml coconut milk, 450 ml water, cover and simmer on low 25–30 minutes until rice is tender and chicken reaches 74°C / 165°F. Rest 10 minutes.

    Check: Look for this result: rice is tender and chicken reaches 74°C / 165°F.

Tips

  • Do not let the caramel turn black before adding chicken.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked black-eyed peas instead of pigeon peas.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Trinidad Pelau?

Do not let the caramel turn black before adding chicken.

What can I substitute in Trinidad Pelau?

Use cooked black-eyed peas instead of pigeon peas.

Can I prepare Trinidad Pelau ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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