Pelau, sometimes called pilaf in older texts, is a one-pot hearty and layered classic from Trinidad and Tobago, rich in flavour and deeply rooted in the island’s history.
The dish brings together caramelised chicken, rice, and pigeon peas, blending African and East Indian influences in a way that speaks to both heritage and resourcefulness. While this version uses chicken thighs, any part of the bird can be used. In this version, the skin is removed from the thighs to help the seasoning soak in more fully and to keep the caramel clean. The moment when the caramel is just right sets the tone for the entire pot. The chicken is added and coated in that bittersweet base, then simmered with rice, coconut cream, green seasoning, and a bit of Scotch bonnet.
SERVES: 4
PREP TIME: 20 minutes, plus 4 hours marinating time
COOKING TIME: 1 hour
INGREDIENTS:
910g bone-in chicken thighs, skin removed, cut into
7.5–10cm pieces
3 teaspoons salt
2 tablespoons Green Seasoning
2 cups (370g) long-grain white rice
2 tablespoons vegetable oil
3 tablespoons dark brown sugar
1 tablespoon ketchup
1 onion, chopped
4 cloves garlic, minced
2 sprigs thyme
½ teaspoon freshly ground black pepper
1 can (425g) pigeon peas, drained and rinsed
2 cups (480ml) chicken stock or water
150g coconut cream
1 tablespoon unsalted butter
¼ cup (35g) diced carrots
½ cup (50g) thinly sliced scallions (spring onions)
½ Scotch bonnet pepper, minced (optional)
Pepper sauce, for serving
METHOD:
Place the chicken in a bowl and season with the salt and green seasoning. Mix well, cover, and let marinate in the refrigerator for at least 4 hours or overnight.
Place the rice in a bowl and cover with cold water. Swirl the rice with your hand to release surface starch. Drain the water and repeat three to four times, or until the water runs clear. Drain well before using.
In a large, heavy-bottomed pot, heat the oil over medium heat. Add the sugar and let it melt slowly. It will begin to bubble, then foam and darken. Let it cook for 6–8 minutes, stirring occasionally, until it reaches a deep, dark amber color and smells rich and caramelized. Quickly add the chicken to the pot to stop the sugar cooking further. Stir well to coat the meat in the caramel, then brown on all sides for 6–8 minutes.
Add the ketchup and continue to cook for another 2–3 minutes. Add the onion, garlic, thyme, and black pepper and cook for another 2–3 minutes, stirring to release the aroma. Add the washed rice, pigeon peas, chicken stock or water, coconut cream, butter, diced carrots, scallions (spring onions), and minced Scotch bonnet (if using). Stir gently to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from the heat and let sit, covered, for 5 minutes. Serve hot with your favorite pepper sauce on the side.
Edited recipe extract from The Caribbean Cookbook by Rawlston Williams, published by Phaidon. $90. On sale 21 April 2026.
