Trinidadian Chicken Pelau
A Trinidad one pot of caramelised chicken, rice and pigeon peas cooked in coconut milk.
- Time1 hr 15
- LevelMedium
- Costabout £1.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the green seasoning. Leave for at least 30 minutes.
- 2
Heat the oil in a wide, heavy pan. Add the sugar and cook for about 1 minute until dark brown. Add the chicken and brown for 8 minutes, turning.
8 min - 3
Add the onion, garlic, carrot and red pepper. Cook for 5 minutes.
5 min - 4
Stir in the pigeon peas and rice. Pour in the coconut milk and water. Add the scotch bonnet and thyme.
- 5
Bring to the boil, cover tightly and cook on the lowest heat for 25 minutes, until the rice is tender and the liquid is gone.
25 min - 6
Rest covered for 10 minutes. Remove the scotch bonnet, fluff with a fork and serve.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.