Pelau is a beloved staple in Trinidad and Tobago, known for its comforting blend of rice, peas, and richly seasoned meat simmered in coconut milk. Whether it’s beach outings, family gatherings, or just a weeknight dinner, this one-pot meal is a cornerstone of Trinbagonian cuisine. In The Ultimate Chicken Wings Pelau, I add a flavorful twist on the classic by using chicken wings, which bring extra richness and tenderness to the dish.
This hearty pelau starts with well-seasoned chicken wings marinated in green seasoning, ginger, and Worcestershire sauce. The meat is browned in caramelized sugar, a traditional technique that builds flavor and color before being simmered with rice, pigeon peas, and coconut milk. This version is cooked a little “wet” for extra sauciness, which enhances the dish’s texture and comfort factor. This chicken pelau is best for anyone missing the taste of home or looking to introduce Caribbean flavor to their dinner table.
If you’re short on time, a quick 2-hour marinade will do, but overnight seasoning brings the best results. This is more than just food; it’s a warm, familiar hug from the islands.
Ingredient Guide
- Chicken Wings: Split wings soak up the marinade and cook evenly.
- Salt and Black Pepper: Essential base seasoning.
- Grated Ginger: Adds brightness and mild heat.
- Caribbean Green Seasoning: A flavorful herb blend essential to Caribbean cooking.
- Worcestershire Sauce: Brings umami and complexity.
- Tomato and Onion: Forms the base of the seasoning blend.
- Scotch Bonnet Pepper (Optional): For that signature Caribbean heat.
- Vegetable Oil: Used to brown the sugar and cook the meat.
- Golden Brown Sugar: Caramelized to give pelau its signature color and flavor.
- Carrot and Pimento Peppers: Add sweetness and a peppery aroma.
- Pigeon Peas: A traditional addition; canned peas make prep easier.
- Parsley, Scallions, Chadon Beni: Fresh herbs added during and after cooking for layered flavor.
- Parboiled Long-Grain Brown Rice: Holds its texture well during long cooking.
- Coconut Milk and Water: Combine for a rich, creamy cooking liquid.
Shopping Made Easy
- You can find green seasoning premade in Caribbean markets or make your own with herbs like thyme, cilantro, and scallions.
- Pigeon peas are often found canned in the international or Latin aisle.
- Chadon beni (culantro) can be substituted with cilantro if needed.
- Look for parboiled brown rice for the best texture; it won’t get mushy.
- Golden brown sugar is key for the browning step; don’t substitute with white sugar.
Cooking Notes from the Kitchen
- Watch the browning sugar closely; it should be deep amber, not black.
- Let the pelau rest after cooking to allow herbs to infuse the dish.
- Adjust water or coconut milk if you prefer a drier or wetter pelau.
- Scotch bonnet adds heat; remove seeds or omit if sensitive to spice.
- Being very careful, add the seasoned chicken wings with their marinade once the sugar reaches the right color. Do not proceed if the sugar goes black (refer to the video).
What is the difference between pelau and rice and peas?
Pelau is a one-pot dish where rice, meat, and peas are cooked together with coconut milk and browning, creating a more integrated, richly flavored meal. Rice and peas, in contrast, is usually a side dish cooked separately from the meat.
Can I use a different cut of chicken in pelau?
Yes, you can use thighs, drumsticks, or even boneless chicken, but wings provide a great balance of flavor and tenderness, especially when browned properly.
What’s the purpose of browning sugar in pelau?
The caramelized sugar adds both flavor and color. It’s a hallmark of many Trinidadian stews and must be closely monitored to prevent burning.
Can I make pelau with white rice?
Yes, but white rice cooks faster and can get mushy. Parboiled rice holds its shape better, making it the preferred choice.
The Ultimate Chicken Wings Pelau
Ingredients
- 3 pounds chicken wings split
- 3/4 tablespoon salt
- 3/4 teaspoon black pepper
- 1 tablespoon grated ginger
- 2 tablespoons Caribbean Green Seasoning
- 1 tablespoon Worcestershire sauce
- 1 tomato roughly chopped
- 1 onion diced
- 1 Scotch Bonnet pepper optional
- 1 tablespoon vegetable oil
- 2 tablespoons golden brown sugar
- 1 large carrot diced
- 1 can pigeon peas drained, rinsed
- 3 pimento peppers roughly chopped
- 2 tablespoons parsley chopped
- 2 tablespoons scallions chopped
- 2 tablespoons chadon beni chopped
- 2 cups parboiled long-grain brown rice washed
- 3 cups water
- 2 cups coconut milk
Instructions
- Season the wings with the salt, black pepper, Green Seasoning, grated ginger, Scotch Bonnet pepper, Worcestershire sauce, tomato, and onion. Allow to marinate overnight if you have time, or at least 2 hours.
- Heat the oil in a heavy and wide pot and add the brown sugar.
- Stir well to coat, then continue cooking over medium-high heat for 5 minutes.
- It will spring its natural juices, the goal is to burn that off and in doing so, develop a lovely deep color. Once that liquid is gone and your wings are a deep golden colour, it’s time to continue.
- Add the carrot, pigeon peas (from a can, rinsed), pimento peppers, and 1/2 of the parsley, plus scallions and Chadon Beni.
- Stir well.
- Add the washed rice, along with the coconut milk and water.
- Bring to a boil, then reduce the heat to a simmer and cook until the chicken wings are fully cooked and the rice is tender and plump.
- Taste and adjust the salt to your liking.
- Stir in the remaining parsley, scallions, and Chadon Beni. Cover the pot and allow it to sit for 10-15 minutes before serving. The residual heat will allow the added herbs to bloom for a lovely finishing note.
