GUYANESE PIGEON PEAS COOKUP RICE / ASSORTED MEAT / IN THE KITCHEN WITH LYNN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

black-eyed peas

🥗Healthier: green peas

💰Cheaper: canned beans

Canned beans are more affordable and save prep time.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein alternative.

Wash and boil salt beef and pigtail until soft.

Boil pigeon peas and save the water for later use.

Prepare the other ingredients: brown sugar, brown rice (washed and drained), butter, dried thyme, coconut milk powder, paprika, complete seasoning, Maggie cubes, ginger, garlic, red and white onion, scotch bonnet pepper, and flavored pepper.

In a pot, heat a little oil over medium heat and add garlic, onions, and grated ginger. Stir until softened.

Add seasoned pieces of chicken to the pot and cover to stew for about 50 minutes.

Add a little browning for color and stir well, then cover the pot again and let it cook until the water evaporates (about 10 minutes).

Add the washed brown rice to the pot.

Add the boiled pigeon peas, salt beef, and pigtail, stirring well to combine.

Add coconut milk powder and the saved water from the pigeon peas, stirring again.

Add Maggie cubes, paprika, complete seasoning, and dried thyme, then stir and taste for seasoning.

Add a little sugar, cover, and bring to a boil.

Lower the heat and stir to prevent sticking, then add butter and the remaining seasonings and flavored pepper.

Place the scotch bonnet pepper on top and cover the pot, steaming on low heat for 20-25 minutes.

Check the rice texture, remove the scotch bonnet pepper to prevent it from bursting, and stir the pot.

Cover and let it steam for another 10-15 minutes on low heat until done.

Remove any stems from the seasonings before plating the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary