HAITIAN RICE AND PIGEON PEAS RECIPE | HAITIAN FRIED CHICKEN, AND PIKLIZ| DIRI PWA CONGO AK POUL FRI

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned peas

Black beans are nutritious and can be a good substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

Introduce the recipe and ingredients for Haitian rice and peas with fried chicken and fried plantains.

Present the organic green seasoning and explain its use in minimizing salt.

Present the organic mild meat seasoning for chicken seasoning.

Present the red bell peppers, yellow onion, coconut milk, jasmine rice, and green plantains.

Wash and remove the skin from the chicken before seasoning.

Season the chicken with a generous amount of organic mild meat seasoning and mix well.

Let the seasoned chicken marinate for 20 minutes.

Transfer the marinated chicken to another pan and add a little water to cook it.

Boil the chicken for 15 minutes, ensuring it doesn't overboil.

Heat vegetable oil in a pan for the rice preparation.

Add the pigeon peas to the hot oil and allow them to get tender.

Add a generous amount of organic green seasoning to the tender peas and caramelize without browning too much.

Add coconut milk and 2 and 1/2 cups of water to the pan and cover to bring to a boil.

Once the water is boiling, add the jasmine rice and mix everything together.

Reduce the heat to medium and cover the pan to allow the rice to cook properly.

Check the rice after a few minutes and mix to ensure even cooking.

Reduce the heat further and cover the pan for an additional 10 minutes until the rice is fully cooked.

Remove the rice from the stove once done and check that the peas are evenly distributed.

Heat oil in another pan for frying the chicken.

Fry the chicken until it is crispy and golden brown, ensuring it is cooked through.

Remove the fried chicken from the oil and prepare to fry the plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary