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Pelau

TRINIDAD & TOBAGO

Chicken Rice

SUBMITTED BY

Lou-Cher

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Lou-Cher’s favorite dish from her culture is a crowd-pleasing meal found at every type of gathering.

Pelau is one of the most beloved one-pot meals in Trinidad and Tobago, deeply rooted in the island’s history of cultural blending. Influenced by African, French Creole, and East Indian culinary traditions, pelau represents resilience, community, and resourcefulness. Traditionally made with rice, pigeon peas, caramelized meat, and coconut milk, this hearty dish has long been a staple at gatherings where food brings people together—especially during times of mourning.

Pelau and Funeral Traditions

In Trinidadian culture, funerals are not only moments of grief but also opportunities for communal support. Food plays a central role, and pelau is often prepared in large quantities to feed family, friends, and neighbors who gather to pay their respects. Its one-pot nature makes it practical, while its rich, comforting flavors provide emotional warmth during difficult times.

Pelau’s presence at funerals reflects a broader Caribbean tradition of sharing meals as a form of care. Preparing and serving food like pelau allows communities to support grieving families, easing the burden of hosting while offering nourishment to all who attend. The dish’s simplicity and ability to stretch ingredients make it ideal for feeding large crowds without sacrificing flavor.

The Signature Technique: Burnt Sugar

One of the defining elements of pelau is the caramelization of sugar, sometimes called “burnt sugar.” This technique gives the dish its signature deep color and complex flavor. In the provided recipe, sugar is heated until it reaches a rich amber stage before seasoned chicken is added. This step is crucial—too light, and the flavor lacks depth; too dark, and it becomes bitter.

This cooking method is a hallmark of Trinidadian cuisine and reflects African culinary influences, where caramelization is used to build bold, layered flavors. At funerals, this familiar taste offers comfort, connecting mourners to tradition and memory.

The Role of Pelau in Modern Funeral Gatherings

Today, pelau remains a cornerstone of funeral meals in Trinidad & Tobago, though it is also enjoyed at celebrations, beach outings, and family gatherings. Its versatility allows it to transition between joyous and somber occasions, reinforcing its role as a unifying dish.

At funerals, pelau is often served alongside coleslaw, fresh salad, and avocado, creating a balanced and satisfying meal. The act of sharing this dish fosters connection, reminding mourners that they are not alone in their grief.

Why Pelau Endures

Pelau endures not only because of its flavor but because of what it represents. It is a dish of togetherness, born from cultural fusion and sustained by community traditions. In the context of funerals, pelau becomes more than food—it is an expression of care, remembrance, and solidarity.

As families gather to honor loved ones, the familiar aroma of pelau simmering on the stove offers a quiet comfort. It tells a story of heritage, resilience, and the enduring power of shared meals to bring people together, even in life’s most difficult moments.

Pelau

Servings 10
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Ingredients
  

  • 2½ lb boneless chicken thighs cut into bite size pieces

To season chicken

  • 2 small limes
  • 2 bundles green tops of scallions chopped
  • 5 cloves garlic finely chopped
  • 2 medium white onions chopped
  • 5 Tbsp green seasoning
  • 5-7 sprigs thyme leaves removed and finely chopped
  • 1 pimento pepper chopped
  • 3 leaves culantro (or parsley sprigs) chopped
  • 1 Tbsp fresh ginger finely grated
  • salt & pepper to taste

To cook Pelau

  • 2 Tbsp sugar
  • 2 cans green pigeon peas
  • 2 cups rice washed & drained
  • 3 cups coconut milk
  • ½ cup pumpkin (and/or carrots) cubed
  • ½ cup whole kernel corn
  • 1½ Tbsp tomato paste or 2 Tbsp ketchup
  • 2 Tbsp butter
  • 1 scotch bonnet pepper
  • ¼ cup onion chopped
  • 1 small pimento pepper chopped
  • 1 leaf culantro (or parsley sprig) chopped
  • 1-3 cups hot water

Instructions
 

  • Add pieces of chicken to a bowl, add cool water to just about cover the chicken.
  • Squeeze lime's juice into bowl and wash each chicken piece with citrus water rubbing the pieces of chicken with the cut limes.
  • After all pieces have gotten their citrus rub down, drain all water out as best as possible and very lightly pat dry with a paper towel.
  • To now drained chicken, add the chopped seasonings, (scallion, garlic, onions, culantro, pimento, leaves of thymes, ginger), the green seasoning blend, salt and black pepper to taste and mix well. Cover and leave to marinate in refrigerator for at least two hours (overnight would be ideal). When ready to cook the pelau, bring seasoned chicken to room temp.
  • In a heavy-bottomed pot over medium heat, add a few Tbsp of neutral oil and just as it gets hot, add the sugar in an even layer. Do not stir. Let the sugar melt. It will then start to bubble and turn into this froth like texture with a beautiful caramel/amber color. You can stir (or swirl the pot) at this point if most of the sugar looks like this but some areas aren’t quite there yet. If for some reason you miss the amber, dark brown bubbly stage and it turns black, dump it out and start again.
  • When all the sugar gets to that amber point, add your chicken in a single layer to the pot. When all the chicken pieces are in the pot, wait a couple seconds and then stir the chicken so all the pieces are covered in the browned sugar. When all pieces are evenly coated, cover the pot and cook for about 3 to 4 minutes.
  • After 3 to 4 minutes, take a look. The chicken should have released enough of its own liquid to cook nicely. If it looks like the chicken is sticking, add a splash of hot water and stir. Then leave it an additional couple minutes covered (keep an eye and nose out for burning).
  • When the chicken is mostly cooked (thickest piece soft enough to stick easily with a fork), add rice and stir until the rice is evenly browned as well.
  • When the rice is evenly browned, add peas, most of the veggies (including scotch bonnet) and coconut milk. Stir the pot to mix everything, taste the liquid for salt level, adjust if needed, cover and allow to simmer until the rice is tender and cooked through (most of liquid is absorbed, about 10-15 mins). Add remaining veggies (to allow for texture – some cooked in, some firmer).
  • When most of liquid is absorbed and rice is to your preferred texture, just before you turn off the flame, stir in the last bit of onion, pimento, culantro, butter and tomato paste. Adjust salt and pepper to your taste if needed. Turn off flame, cover pot and let steam for 10-15 more mins.
  • Serve hot!
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.