(Sunday Dinner) Brown Stew Chicken & Gungo Rice & Peas.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and offers a similar flavor.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium while adding flavor.

Wash and clean 3.5 pounds of chicken properly.

Season the chicken with 0.5 teaspoon black pepper, 0.5 teaspoon perfect seasoning, 0.5 teaspoon paprika, 0.5 teaspoon cayenne pepper, 0.5 teaspoon salt, 0.5 teaspoon dried thyme, 0.5 teaspoon parsley flakes, 0.5 teaspoon soy sauce, and 1 teaspoon worcestershire sauce.

Add chopped green and red bell peppers, a small tomato, scotch bonnet pepper, chopped garlic, and chopped ginger to the chicken and rub the seasonings in.

Marinate the chicken for about 1 hour.

Prepare the gungo rice and peas by soaking the gungo overnight.

In a pot, add crushed scallion, about 4 sprigs of thyme, ginger, pimento, and crushed garlic to the soaked gungo and start boiling.

Seal the pot and add coconut milk to the gungo rice and peas while it cooks.

Brown the marinated chicken pieces in a pan until they look wonderful.

Stew the browned chicken pieces down until fully cooked.

Plate the brown stew chicken with gungo rice and peas, some veggies, and fried plantains.

Serve with a cup of strawberry juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens