Trinidad Pelau: The One-Pot Dish That Brings a Nation Together

If there’s one dish that captures the soul of Trinidad & Tobago in a single pot, it’s Pelau.

Smoky, savory, creamy, and packed with Caribbean flavor, pelau is more than just a meal — it’s a comfort food, a celebration dish, and a crowd-pleaser at beach limes, Carnival cooldowns, and family Sundays. It brings people together and keeps them fed with love.

Whether you’re visiting Trinidad during Carnival season or just exploring Caribbean cuisine from your kitchen, this is one dish you’ll want to know and try for yourself.

What Is Pelau?

Pelau (pronounced pay-lau) is a traditional one-pot dish made with caramelized chicken, pigeon peas, coconut milk, and rice, seasoned with local herbs and spices.

Its rich, slightly sweet, and savory flavor comes from a special Trini cooking technique — burnt sugar browning — where sugar is caramelized in oil to create a deep, flavorful base.

Pelau is quick to prepare, hearty enough to feed a crowd, and reflects Trinidad’s diverse cultural roots: African, Indian, European, and Indigenous influences all meld into this signature dish.

A Dish of Heritage

Pelau’s origins are just as layered as its flavor. It’s widely believed to have evolved from Indian pulao (pilaf-style rice dishes), brought to the Caribbean by Indian indentured laborers. The use of burnt sugar for browning and flavoring the meat reflects African culinary practices, while the inclusion of coconut milk and local peas ties it all back to Trinidad's natural bounty and Indigenous traditions.

Every Trini family has their own take on pelau — some like it soft and sticky, others prefer the grains separate and dry. But no matter how it’s made, pelau is a national treasure.

How to Make Authentic Trini Chicken Pelau

Here’s a step-by-step traditional Pelau recipe to bring Trinidad’s Carnival flavors right into your home.

Ingredients (Serves 6)

  • 2 lbs bone-in chicken (cut into pieces)

  • 1 ½ cups parboiled rice (rinsed)

  • 1 can (15 oz) pigeon peas (drained)

  • 1 cup coconut milk

  • 2 tbsp brown sugar

  • 2 tbsp vegetable or coconut oil

  • 1 medium onion (chopped)

  • 3 cloves garlic (minced)

  • 2 scallions (chopped)

  • 1 sprig fresh thyme (or 1 tsp dried)

  • 2 tbsp green seasoning (or blend of cilantro, garlic, thyme, pepper)

  • 1 whole Scotch bonnet pepper (optional)

  • Salt and black pepper to taste

  • 1 carrot (diced, optional)

  • 2 cups water or chicken stock

Instructions

1. Season the Chicken

Marinate chicken with green seasoning, garlic, thyme, salt, and black pepper. Let it sit for at least 30 minutes (or overnight for deeper flavor).

2. Brown the Sugar

In a large heavy pot, heat oil over medium heat. Add brown sugar and let it melt and bubble until dark brown (not burnt). This is called “browning the sugar.”

3. Add Chicken

Carefully add seasoned chicken to the pot. Stir to coat in the caramelized sugar. Cook for 5–7 minutes until the chicken is well-browned.

4. Build the Base

Add chopped onion, scallions, and carrot. Stir well. Then mix in pigeon peas and rice.

5. Add Liquid

Pour in coconut milk and enough water or stock to cover the mixture (about 2 cups). Add whole Scotch bonnet pepper for flavor (don’t burst it unless you like heat!).

6. Simmer & Cook

Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes. Check occasionally and stir gently. Add more water if needed. Cook until rice is tender and liquid is absorbed.

7. Fluff & Serve

Turn off heat and let rest for 5–10 minutes. Fluff with a fork and serve hot!

What to Serve With Pelau

  • Coleslaw – A classic creamy contrast

  • Cucumber & Tomato Salad – Fresh and tangy

  • Pepper Sauce – Add some heat, Trini style

  • Avocado or Plantain – For a smooth, sweet balance

  • Carib Beer or Sorrel Drink – To cool down and vibe out

Taste the Carnival in Every Bite

Whether you’re cooking for a Carnival lime or just curious about Trinidadian cuisine, pelau is your invitation to enjoy the taste of Trinidad at home.

It’s festive, fulfilling, and full of stories — just like the people and the Carnival it fuels.

So go ahead — try this recipe, and let your kitchen jump up with flavor.
 Better yet? Book your flight to Trinidad and enjoy pelau right on the Savannah grass, after a road march. 🇹🇹

Want more Carnival-inspired recipes and travel tips? Stay tuned to Carnival Guide and follow us as we bring the islands to your inbox — one dish, dance, and destination at a time.

Ready to taste Carnival? Let us know how your pelau turns out!