Bertie’s Classic One-Pot Trinidad Pelau Recipe

Pelau (pronounced: pay-low… rhymes with how), it’s that one dish that always seems to show up — bubbling on the stove during Carnival, filling the air with spicy goodness at beach limes, or laid out at Sunday lunch surrounded by laughter and second helpings.

For me, the gold standard is my father Bertie’s pelau.

Now, my father is a man with a very narrow cooking repertoire, but what he does do, he does well. You’ve already experienced his truly excellent pepper sauce, so why not give this one a try too? This recipe is his, just as he gave it to me when I moved off to Smith College in the USA, as a spindly 18 year old.

In this post, I’ll walk you through the exact Trinidad pelau recipe I’ve been using for years — step-by-step, stress-free, and packed with tips to help you make it just right. Whether you’re new to Caribbean cooking or just looking to finally master this cultural classic, you’re in the right place.

What Is Pelau, and Why Is It So Important?

Pelau is Trinidad and Tobago’s definitive one-pot dish — and in many ways, it’s a culinary metaphor for who we are as a people.

This hearty, soul-warming meal blends ingredients and techniques from African, Indian, European, and Chinese cultures. Typically made with rice, pigeon peas, coconut milk, vegetables and meat, it’s a rich and layered dish that reflects our country’s complex and beautiful cultural tapestry.

From Carnival to casual Sundays, pelau is a unifier — simple to serve, deeply satisfying to eat, and always full of flavour and feeling.

Let’s Get Cooking!

1. Season the Chicken

• Place the chicken in a large glass dish.

• Sprinkle with the green seasoning and the dry spice blend.

• Add a few dashes of Worcestershire and soy sauce.

• Let it marinate overnight in the fridge. (If you’re short on time, let it sit for at least 30 minutes at room temperature — but just know, rushing pelau has consequences!)

2. Brown the Sugar

• In a heavy stew pot or Dutch oven, heat 3 tablespoons of oil.

• Add 1 tablespoon of sugar.

• Let it caramelise until it’s dark brown — this is where the signature colour and flavour of pelau begins.

3. Sear the Chicken

• Carefully add the seasoned chicken to the pot.

• Brown the meat well on all sides.

• Cook until the skin starts to pull away and the chicken is half-cooked.

• Remove the chicken and set it aside in a bowl.

4. Prepare the Aromatics

• While the chicken is cooking, finely chop your onion, garlic and tomatoes.

• These will help build the body and depth of the dish once it all comes together.

5. Combine Ingredients

• Return the chicken to the pot.

• Add pigeon peas, chopped aromatics, and 2 cups of boiling water.

• Mix in your pre-made seasoning blend.

• Add salt and black pepper to taste.

• Stir everything thoroughly and bring to a gentle boil.

6. Add The Heat

• Stir in 3 tablespoons of margarine and drop in the whole scotch bonnet peppers.

• Do not burst the peppers — unless you’re after serious fire!

• Reduce heat to medium and let the flavours start to meld.

7. Add Rice and Ketchup

• Once the seasonings have softened, add 5 cups of brown rice.

• Stir to ensure everything is well mixed.

• Add 2 large spoonfuls of ketchup.

8. Simmer and Stir

• Keep the heat low to medium.

• Stir every few minutes to avoid burning or uneven cooking.

• Add ¼ cup of hot water as needed to keep the liquid level just covering the rice.

• Continue cooking until the rice is fully tender and grainy.

9. Rest and Fluff

• Once the rice is cooked, turn off the heat.

• Cover the pot and let it rest for 10–15 minutes.

• Fluff gently with a fork before serving.

10. Serve and Celebrate

• Dish it up with your favourite sides — coleslaw, cucumber slices, or a fresh green salad.

• A little of dad’s pepper sauce doesn’t hurt either.

Shop My Pelau Essentials

Everything you need to recreate this classic Trinidadian dish with ease and confidence — just like Bertie intended!

Your purchases help to support the site, at no extra cost to you.

1. Dutch Oven Pot
Perfect for evenly cooking your pelau and achieving that beautiful simmer.

2. Long-Grain Brown Rice
For the right texture and nutty flavour that holds up to slow cooking.

3. Tinned Pigeon Peas
A pantry staple in Caribbean kitchens.

4. Scotch Bonnet Peppers
Add authentic heat and fruity flavour to your pelau.

5. Angostura Bitters
A secret flavour booster straight from Trinidad.

6. Worcestershire Sauce
For that deep umami base in your meat marinade.

7. Chopping Board + Knife Set
Make prep work faster and more enjoyable.

8. Wooden Spoon Set
Ideal for stirring rice without scratching your pot.

9. Measuring Spoons
For getting your seasonings just right, every time.

10. Kitchen Timer
Helps you stay on track during simmering and rice absorption.

Bertie’s Trinidad Pelau

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Ingredients

  

• 4 lbs mixed chicken pieces
• 1 large onion
• 2 large tomatoes
• 1 whole head of garlic
• 2 tins pigeon peas
• 2 lbs brown rice
• cooking margarine
• 2 scotch bonnet peppers
• 1 kettle of hot/boiling water
• One large batch of seasoning 1 rounded tsp salt, 1 rounded tsp pepper, chopped chives, 1 tsp thyme, 4 cloves chopped garlic, 1 tsp cumin, 1 tsp Angostura bitters, 1 tsp. Worcestershire sauce, 1 tsp. soy sauce and 1 tbsp. ketchup

Instructions

 

• Place chicken pieces in large glass dish.
• Sprinkle seasoning over meat.
• Add 2 teaspoons of salt, a few shakes of black pepper.
• Add several dashes of worcestershire sauce and soy sauce.
• Allow to stand overnight in the fridge (if yuh in a rush 1/2 hours at room temperature is my personal minimum… however, if yuh goin’ an’ rush pelau doh come complainin’ to meh about de results :P)
• Place 3 tablespoons of oil in a stew pot (or dutch oven).
• Bring to high heat and add one level tablespoon of sugar and allow to brown
• Cook chicken until skin pulls away and chicken is -half- cooked.
• Empty chicken into bowl.
• Finely chop the onion, garlic, and tomato – place into a separate bowl
• Pour chicken into a 6-8 quart pot.
• Empty pigeon peas into the pot with the chicken.
• Add 2 cups of hot/boiling water.
• Add the seasonings and salt and black pepper
• Stir pot to integrate all contents until pot starts to boil again.
• Add 3 tablespoons of margarine to pot and drop in scotch bonnet peppers.
• Turn down heat to medium
• Add 2 potspoons of ketchup to pot and stir *(doh buss de pepper!!! 🙂 )*
• When seasoning has softened add 5 cups of rice
• Stir pot to mix evenly and cover.
• Maintain moderate to low heat so that the pot continues cooking. Stir periodically to ensure even mix and cooking of rice.
• Add 1/4 cups of hot water as necessary until rice is cooked and grainy (Basically as the rice slowly swells the water level will drop. Add water periodically to keep the liquid on level with the rice grains. Stirring each time to ensure even cooking).
• When grains are cooked remove cover.
• On low heat allow pot to continue to simmer until moisture disappears.
• EAT!!! 🙂

Tips & Tweaks

• Protein Swaps: Try beef, lamb, or even vegan versions with mushrooms, smoked tofu, seitan or lentils.

• Rice Options: White rice will cook faster; brown rice adds depth.

• Coconut Twist: Want even more creaminess? Stir in a bit of extra coconut milk halfway through.

• Batch Cooking: Pelau is excellent for meal prep and tastes even better the next day.

A Dish That Holds Memories (2025 update)

Every time I make this dish, I remember my father. His quiet confidence as he stood over the stove, of the way the house filled with the unmistakable smell of browning sugar and spiced chicken. I remember the times we ate it as a family — out of Tupperware at the beach, or sitting around the TV at home with our trays, each plate a little different, but always comforting.

Bertie’s pelau isn’t just about the recipe. It’s about presence. About knowing that sometimes, love is best shown in something as simple as stirring a pot, seasoning by instinct, and sharing what you’ve made.

If you’ve never made pelau before, I hope this recipe becomes part of your own story too — something you turn to when you want to feel connected, nourished, and rooted.

Ready to Sweeten the Deal?

Once you’ve nailed your savoury, why not explore the sweeter side of Trini cooking?

Download my free ebook “7 Sweet Trini Treats” — filled with classic desserts that are just as rich in flavour and culture.

**Click here to download and start indulging in the sweeter side of island life.**

You bring the appetite — I’ll bring the memories.