The Tastiest Brown Stew Chicken With Gungo Rice And Peas😋 Jamaican Style/Vals Kitchen.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness with fewer calories.

gungo peas

🥗Healthier: black-eyed peas

💰Cheaper: canned peas

Canned peas are more accessible and budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a gluten-free alternative.

Wash chicken with vinegar and water, then drain.

Trim unnecessary parts from the chicken, keeping the skin on for moisture.

Prepare seasoning: chop garlic, ginger, tomato, bell pepper, and onion.

Add black pepper and salt to taste, along with a small amount of soy sauce.

Mix the seasoning with the chicken and let it marinate for at least 30 minutes to 1 hour.

Put gungo peas in a pot with water and start cooking them (pressure-cook if necessary).

Wash and drain vegetables to remove excess water before cooking.

Cook coconut milk in a pot, then add scallions, thyme, and crushed pimento seeds.

Once the coconut milk is ready, add the marinated chicken to the pot, skin side down.

Cook chicken until browned, then remove seasoning sticks (like thyme and pimento) from the pot.

Add rice to the pot with the chicken and coconut milk, and stir to combine.

Cover and cook until rice is tender, about 15-20 minutes, checking occasionally.

Taste the dish and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level: