Stew Pigeon Peas and Rice

2012-11-01
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 55m

Ingredients

  • 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

Method

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.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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Nutritional Info

This information is per serving.

  • Calories

    235 kcal
  • Protein

    26.5 g
  • Carbohydrate

    17.7 g
  • Fat, Total

    6 g
  • Saturated Fat

    1.7 g
  • Monounsaturated Fat

    2.2 g
  • Polyunsaturated Fat

    1.3 g
  • Cholesterol

    63 mg
  • Dietary Fiber, Total

    4 g
  • Sugar, Total

    4 g
  • Folate (DFE)

    68 ug
  • Calcium

    44 mg
  • Iron

    1.6 mg
  • Magnesium

    49 mg
  • Potassium

    437.7 mg
  • Zinc

    1.3 mg
  • Sodium

    155 mg

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