HOW TO MAKE TRINI CHICKEN PELAU|TRINIDADIAN & TOBAGONIAN ONE-POT MEAL

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero offers similar heat, while jalapeño is milder and cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Heat 2 tablespoons of vegetable oil in a large pot over medium heat.

Add chicken pieces and brown on all sides.

Stir in sliced onion, garlic, and scallion; sauté until fragrant.

Add rice and stir to coat with oil and seasonings.

Pour in coconut milk and water, and bring to a boil.

Add pigeon peas, carrot, thyme, and scotch bonnet peppers; stir well.

Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 20-25 minutes.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and adjust seasoning if necessary.

Serve hot, garnished with parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary