Stew Pigeon Peas and Rice2012-11-01
- 1 lb. chicken (chopped and seasoned)
- 2 cups pigeon peas (fresh)
- 2 tbsp. brown sugar
- 2 cloves garlic
- 1 onion
- 2 leaves big leaf thyme
- 2 leaves chadon beni
- 2 sprig chive
- Salt to taste
Shell and wash the pigeon peas. Pressure cook the pigeon peas for about 20 minutes.
Chop the onion, garlic and other herbs and set aside. In a deep pot, caramelize the sugar. When the sugar looks golden brown add the seasoned meat.
Stir the meat until it is evenly coated with the sugar. Add the onion and the rest of the seasoning. Mix thoroughly again.
Add water. Leave to simmer until the meat cooks. When the meat is cooked add the pigeon peas and a little water.
Mix well and allow to simmer for another 15 minutes. Add salt to taste.
Recipe © Simply Trini Cooking. All rights reserved
This information is per serving.
Fat, Total6 g
Saturated Fat1.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.3 g
Dietary Fiber, Total4 g
Sugar, Total4 g
Folate (DFE)68 ug