Stew Pigeon Peas and Rice

Stew Pigeon peas and rice


  • 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
  • Water


Step 1

Shell and wash the pigeon peas. Pressure cook the pigeon peas for about 20 minutes.

Step 2

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.

Step 3

Stir the meat until it is evenly coated with the sugar. Add the onion and the rest of the seasoning. Mix thoroughly again.

Step 4

Add water. Leave to simmer until the meat cooks. When the meat is cooked add the pigeon peas and a little water.

Step 5

Mix well and allow to simmer for another 15 minutes. Add salt to taste.

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Recipe © Simply Trini Cooking. All rights reserved