HOLIDAY EDITION-GUYANESE CHICKEN COOK-UP WITH RED PEAS, BLACK EYED PEAS CHANNA , AND COCONUT MILK

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

black-eyed peas

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are nutritious and canned options save time.

bell pepper

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini provides similar texture, while carrots are often less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add chicken pieces and brown on all sides, approximately 5-7 minutes.

Stir in chopped bell pepper and carrot; cook for another 3-4 minutes.

Add rice and stir to coat in the oil and spices, about 2 minutes.

Pour in coconut milk and enough water to cover the rice; add black-eyed peas.

Season with thyme, bay leaves, salt, and black pepper; bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender, about 20-25 minutes.

Remove from heat and let sit, covered, for 5 minutes before serving.

Garnish with chopped scallions and hot pepper to taste.

Cooking Techniques

Spice Level: