Vegan Trinidadian Chicken Pelau

Savor the rich and aromatic flavors of the Caribbean with this Vegan Trinidadian Chicken Pelau, a plant-based twist on a beloved Trinidadian classic. This one-pot meal blends caramelized brown sugar, plant-based chicken, tender rice, and vibrant vegetables like carrots and bell peppers in a luscious coconut milk and vegetable broth base. A whole Scotch bonnet pepper infuses just the right amount of heat, while fresh herbs and Trinidadian green seasoning elevate the dish with authentic island flair. Perfect for family dinners or meal prep, this vegan pelau is hearty, flavorful, and ready to transport your taste buds to the tropics.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Plant-based chicken strips or chunks
• 2 tablespoons Coconut oil
• 2 tablespoons Brown sugar
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 large Carrot, diced
• 1 medium Bell pepper, diced
• 1 cup Green pigeon peas (or substitute with green peas)
• 2 cups Rice (long-grain or parboiled)
• 1 cup Coconut milk
• 2 cups Vegetable broth
• 2 stalks Scallion, chopped
• 1 teaspoon Thyme (fresh or dried)
• 1 Scotch bonnet pepper, whole
• 1 tablespoon All-purpose seasoning or Trinidadian green seasoning
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Heat the coconut oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the brown sugar and stir continuously until it melts and starts to caramelize, turning a nice golden-brown color. Be careful not to burn it.

Step 3

Carefully add the plant-based chicken strips to the caramelized sugar and toss to coat. Cook until lightly browned, about 3-5 minutes.

Step 4

Add the onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the diced carrot, bell pepper, green pigeon peas, and scallion. Cook for another 3 minutes, stirring occasionally.

Step 6

Add the rice to the pot and stir well to coat it with the flavors of the vegetables and caramelized sugar.

Step 7

Pour in the coconut milk and vegetable broth. Add the thyme, all-purpose seasoning (or green seasoning), salt, and black pepper.

Step 8

Place the whole scotch bonnet pepper on top of the rice mixture for added flavor. Be careful not to burst the pepper unless you want the dish to be very spicy.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent the rice from sticking to the bottom.

Step 10

Once the rice is cooked, remove the scotch bonnet pepper from the pot. Taste and adjust seasoning as necessary.

Step 11

Serve the Vegan Trinidadian Chicken Pelau hot, garnished with fresh scallions or thyme if desired.

Nutrition Facts

Serving size	(2243.5g)

Amount per serving	% Daily Value*
Calories	2171.9

Total Fat 52.1g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 6153.0mg	0%
Total Carbohydrate 289.0g	0%
Dietary Fiber 43.9g	0%
Total Sugars 66.3g
Protein 139.0g	0%

Vitamin D 0IU	0%
Calcium 443.4mg	0%
Iron 26.6mg	0%
Potassium 4409.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.5%

Protein: 25.5%

Carbs: 53.0%