If anyone has been to Trinidad especially around carnival time, then you would have eaten this Pelau, in addition to doubles, callaloo and crab or crab and dumplings.

Callaloo and crab is considered the national dish of Trinidad, but a Trini Pelau is considered the national dish of a Trini lime! I have made this dish before on the blog and it was actually the first video I did for my Youtube Channel. Of course back then I was a rookie and had no idea how to get the steam off my camera and we won’t mention the bad angle of the camera.

I wanted to redo this recipe as it is a staple in my recipes. I make this whenever I need a quick one pot meal. You can use pigeon peas or you can use black eye peas. Anyone of the two will work just as well.

When we would go to the river or to the beach to make a cook, this or fish broff (broth) was a must cook.  Fresh coconut milk will make this dish over the top!

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Click here for Chicken Pelau recipe.


3 thoughts on “Chicken Pelau with corn

  1. Urban @ urbanskitchen.com

    I think it finally dawned on me what I did wrong mostly lol . I doubled the rice and never realized it at all as well used twice as much Peas due to it swelling up from soaking. But I think it was more so due to doubling the rice having it dawned on me glancing over the recipe and rewatching the video.


  2. Urban @ urbanskitchen.com

    Didn’t get to make this on the past weekend. But prep, cut-up the whole chicken and season it the before and made this last night. Been forever since last made Pelau of any kind. I didn’t have fresh Coconut Milk, just from Goya Can Coconut Milk. I loosely followed the recipe though I get the idea but only used 1/2 the chicken as that be a lot of food and leftovers to eat for days on end and with just eating once a day in my modified Keto diet. I forgot though the recipe said a whole chicken glancing at it. Think used same amount of Coconut Milk for stock. As well didn’t have any 30 min cook rice only 40 min jasmine brown cook rice. Had soaked 1 cup of Pigeon Peas earlier in day which swelled up to like 2 Cups. I just used it all anyway. Anyway with using pure coconut milk it’s harder to tell how much of the liquid is fully absorbed vs what’s left from the creamyness. My rice was still not fully cooked after 40 mins, so added some more liquid and cooked. I think in the end the rice was a bit sticky and soggy it seemed. It was still good and I think all the carbs will do me in a bit. But anyway, I’ll have to make it again and maybe use 1/2 Coconut Milk the non fresh kind since that’s all I have and water orvstock to see how that absorbs with everything in the pot or make adjustments in liquid used. I do find after adding and stirring everything in the pot with the creamy coconut milk included it’s a bit tough to really tell if you have one index finger notch level above the rice and everything because it’s a bit seemingly thick in liquid.

    Still it was good eats. One day I’ll have to actually make and use fresh coconut milk as well. But, will have to make this again to get the rice liquid absorption down, especially since I was using my large dutchie pot which I don’t often use as much for general cooking.


  3. Urban @ urbanskitchen.com

    Saw the video already on your channel. Will put it on my menu for end of this week, because I never usually know what I’m going to cook exactly. Plus I haven’t actually had some Pelau in quite a long while. And it’s an excuse to break out that Dutche Pot i hadn’t seen in a long time also.


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