BLACKEYE PEAS STEW | recipe guyanese style

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Wash chicken in lemon juice and season with green seasoning, Chinese sauce, seasoned salt, black pepper, chicken seasoning, and complete seasoning. Mix until well combined and marinate for about 2 hours.

In a pot of boiling water, add soaked blackeye peas, a few sprigs of thyme, 3 cloves of sliced garlic, and pimento berries. Boil for about 15 minutes until halfway cooked.

In the same pot, add about 2 tablespoons of oil and add the marinated chicken. Cook until the chicken is nice and brown, allowing the juices to evaporate.

Once the juices have evaporated and the chicken is browned, add all the vegetables except for thyme and habanero peppers. Cook for about 4-5 minutes until the vegetables are translucent.

Add tomato sauce to the vegetables and cook for about 2 minutes.

Add the partially cooked blackeye peas and some of the broth from boiling the peas. Add coconut milk and seasonings to taste, along with thyme and habanero peppers. Cover and simmer on medium heat for about 35 minutes.

After 35 minutes, check that the peas are soft and the liquid has reduced. Remove thyme stems from the stew.

Add fresh green onions and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary