caribbean

Trinidad Pelau with Chicken and Pigeon Peas

This simmered dish pairs boneless skinless chicken thigh with canned pigeon peas, drained, long grain rice, uncooked and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

36 g Protein

72 g Carbohydrates

24 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

128g boneless skinless chicken thigh 155 kcal
60g long grain rice, uncooked 219 kcal
68g canned pigeon peas, drained 55 kcal
68g coconut milk 134 kcal
43g yellow onion, diced 17 kcal
5g garlic, minced 7 kcal
2g fresh thyme leaves 2 kcal
13g pimento pepper (seasoning pepper), chopped 4 kcal
4g vegetable oil 35 kcal
5g brown sugar 19 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

boneless skinless chicken thighvegetable oilsaltblack pepper
Season the chicken thighs with salt and black pepper. Heat the oil in a small pot over medium heat.
boneless skinless chicken thighbrown sugar
Add the brown sugar and stir until it melts and turns deep amber. Immediately add the chicken and turn to coat, letting it brown for 3 to 4 minutes.
long grain ricecanned pigeon peascoconut milkyellow oniongarlicfresh thyme leavespimento pepper (seasoning pepper)
Stir in the onion, garlic, thyme, and pimento pepper; cook 1 minute. Add the rice, pigeon peas, coconut milk, and water and stir well.
long grain rice
Bring to a simmer, cover, and cook on low for 18 to 20 minutes until rice is tender and liquid is absorbed. Rest covered 5 minutes, then fluff and serve.