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Trinidadian Chicken Pelau

Caribbean Chicken Pelau is the perfect one pot dish of chicken, rice and vegetables, with a spicy kick. Sweet, Spicy and herbaceous!
Course: Dinner
Cuisine: Caribbean
Servings: 8 people
Calories: 542kcal


  • 4 chicken thighs
  • 1 teaspoon lime juice
  • 1/4 cup Green Seasoning
  • 1 tablespoon Caribbean Hot Sauce
  • 2 tablespoons oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 garlic cloves chopped
  • 1 tablespoon ginger chopped
  • 1 1/2 cups cooked pigeon peas canned or frozen can also be used
  • 3 cups rice
  • 1 1/2 cups coconut milk
  • 2 cups water
  • 1 lb. package of mixed frozen vegetables
  • 1/2 Scotch Bonnet pepper
  • 1 sprig thyme
  • 1 bunch shadoe beny finely chopped
  • salt to taste


  • Combine chicken, lime juice, Green Seasoning and Hot Sauce in a bowl and toss to combine.
  • Marinate overnight in the refrigerator.
  • Heat 1 tablespoon of the oil and saute onions, ginger, bell pepper and garlic.
  • Add the other tablespoon of the oil. Add chicken and brown a little. Add browning, thyme, pigeon peas and Scotch Bonnet and stir to combine.
  • Add coconut milk, water, salt and vegetables. Bring to a boil. Add rice and reduce to a simmer.
  • Cook for 30-40 minutes, until rice is cooked.
  • Remove thyme branch and Scotch Bonnet before serving. Add shadoe beny and stir to combine.
  • Taste and adjust salt, if necessary.


Calories: 542kcal | Carbohydrates: 67g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 59mg | Potassium: 477mg | Fiber: 4g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 3mg
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