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Pigeon Peas and Rice My Style
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Serves four. Cut up the chicken in bite size pieces. Wash with either lime, lemon or vinegar, drain as much water as possible. Add all the seasoning up to the Accent. Mix well with your hands . Let marinate at least 1 hour but longer the better. If overnight then refrigerate. Heat the oil over med-high heat until very hot. Add sugar and watch very carefully keeping the meat, pot spoon pot cover or splatter screen handy. When the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces. Turn the heat to med-low and let it fry for about 5 minutes turning frequently. Wash the rice and add to the meat and stir fry this for about 1 minute. Add the rest of the ingredients and fry for another minute. Add 3 cup of water and bring the pot to a boil. Turn heat down to low and cook covered. Check the pot after about 8-10 mins. and turn it making sure its not dried out. If necessary, add a little water. When the rice is tender remove cover and turn the heat off. Let it sit for a few minutes and stir it up a little to dry out. Serve with the usual slice cucumbers, tomatoes, lettuce, cress etc accompanied by a good W.I. rum.
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