Vegetarian Trinidadian Chicken Pelau

Discover the irresistible flavors of the Caribbean with this vibrant Vegetarian Trinidadian Chicken Pelau, a plant-based twist on a beloved classic. Tender green jackfruit takes center stage as the perfect chicken substitute, seasoned and caramelized to perfection in a base of rich coconut milk, fragrant thyme, and warming spices like ground allspice. Pigeon peas, parboiled rice, and a medley of colorful vegetables—including carrots, bell peppers, and scallions—come together for a hearty, one-pot dish that’s as nourishing as it is flavorful. With its signature caramelization technique using brown sugar, this recipe captures the authentic essence of traditional pelau while catering to vegetarian and vegan diets. Serve this comforting meal warm, topped with fresh scallions or thyme, for a taste of Trinidad right at home. Keywords: vegetarian pelau, Trinidadian recipe, Caribbean flavors, jackfruit recipe, one-pot meal, vegan pelau, coconut rice.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Green jackfruit (canned, in water or brine)
• 2 cups Parboiled rice
• 1.5 cups Coconut milk
• 1.5 cups Water or vegetable stock
• 2 tablespoons Brown sugar
• 2 tablespoons Vegetable oil
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 2 stalks Scallions (chopped)
• 1 medium Bell pepper (chopped)
• 1 cup Carrots (diced)
• 1 cup Pigeon peas (cooked or canned, drained)
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Ground allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 small Hot pepper (optional, finely chopped)

Directions

Step 1

Drain and rinse the canned green jackfruit, then shred it into smaller pieces using your hands or a fork. Set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the brown sugar and stir continuously until it melts and starts to caramelize, turning a dark amber color (about 1 minute).

Step 3

Immediately add the shredded jackfruit to the pot and stir to coat it in the caramelized sugar. Cook for 5 minutes, allowing the jackfruit to absorb the flavor.

Step 4

Add the chopped onion, minced garlic, and scallions to the pot. Sauté for 3-5 minutes until fragrant.

Step 5

Stir in the bell pepper, carrots, pigeon peas, thyme, allspice, salt, black pepper, and hot pepper (if using). Let everything cook together for another 5 minutes.

Step 6

Rinse the parboiled rice under cold water until the water runs clear, then add it to the pot. Mix well to combine.

Step 7

Pour in the coconut milk and water (or vegetable stock), stirring everything together. Bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes or until the rice is tender and the liquid is fully absorbed.

Step 9

Stir the pelau one last time, taste, and adjust the seasoning if necessary. Remove from heat.

Step 10

Serve warm, garnished with additional chopped scallions or fresh thyme, if desired. Enjoy your vegetarian twist on this Caribbean classic!

Nutrition Facts

Serving size	(2373.2g)

Amount per serving	% Daily Value*
Calories	1488.8

Total Fat 31.5g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 6046.2mg	0%
Total Carbohydrate 271.6g	0%
Dietary Fiber 37.9g	0%
Total Sugars 79.0g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 479.1mg	0%
Iron 14.8mg	0%
Potassium 4373.2mg	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: 18.7%

Protein: 9.5%

Carbs: 71.8%