Stewed Chicken With Pigeon Peas | CaribbeanPot.com

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned kidney beans

Black beans offer similar protein content while being more accessible.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with a milder flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive than breasts.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and has a similar flavor profile.

Cover pigeon peas with water in a pot and bring to a boil; reduce heat to a simmer for about 35 minutes until tender.

Prepare chicken by cutting it up and removing most of the skin; season with black pepper, salt, Worcestershire sauce, Angostura bitters, Caribbean green seasoning, tomato ketchup, and grated ginger; marinate while peas boil.

Heat vegetable oil in a large cast iron pot over medium-high heat; add brown sugar and let it melt until it turns dark amber.

Add the marinated chicken to the pot and stir to coat with the brown sugar.

Reduce heat to medium-low, cover, and let it cook for about 10-12 minutes to burn off excess liquid.

Add boiled pigeon peas and 2 cups of pumpkin to the pot; mix well and add fresh thyme.

Add the reserved liquid from the marinated chicken to the pot; bring to a boil and then reduce to a simmer with the lid slightly ajar to allow steam to escape.

Cook for about 25 minutes, stirring occasionally and crushing some of the peas and pumpkin to thicken the gravy; adjust salt to taste.

Cooking Techniques

Equipment Needed

Spice Level: