Let’s Cook with me | Stewed Chicken Backs | Black Eye Rice and peas | Steamed cabbage | Plantains

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat but are milder than scotch bonnet.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is soy-free and lower in sodium.

vegetable oil

🥗Healthier: olive oil

Olive oil is healthier but may be more expensive.

lime juice

💰Cheaper: lemon juice

Lemon juice is a cost-effective alternative with similar acidity.

Add 2 tablespoons of vegetable oil and 2 tablespoons of brown sugar to a pot and allow it to caramelize for about 1-2 minutes on low to medium heat until golden brown.

Add the seasoned chicken backs to the pot and give it a quick mix, then cover for about 5 minutes to allow it to spring its own juices.

After 5 minutes, mix the chicken again and cover for another 5 minutes to let the liquid dry up.

Once most of the liquid has dried up, add 2 tablespoons of tomato ketchup and 3 cups of vegetable stock, along with 1 scotch bonnet pepper. Cook for about 30-40 minutes on low to medium heat.

In a separate pot, add 1.5 cups of black eyed beans (no need to soak) and rinse them. Add 6 cups of water, salt, thyme, and black pepper. Cover and boil for about 30 minutes until softened.

While the beans are cooking, roast 3 pointed sweet peppers in the oven for about 10 minutes until slightly charred. Remove seeds and puree the peppers.

Take 1 savoy cabbage, remove the core, slice it thinly, and rinse. Steam the cabbage until tender.

After 30 minutes, check the beans and crush one to ensure it's fully cooked. Remove thyme sprigs from the pot.

Add the roasted red pepper puree and onion to the beans for flavor and color. Then, add 1/2 can of coconut milk and 1 vegetable stock pot. Boil for about 10 minutes.

Add 3 cups of rinsed jasmine rice to the pot, mix well, taste for salt, and cover to steam on low for about 15 minutes.

In a small frying pan, add a little oil and all the vegetables with light seasonings like garlic powder and black pepper. Cover and steam for about 8-10 minutes.

Slice the plantains and fry them in hot oil until golden brown. Drain on paper towels after frying.

Cooking Techniques

Equipment Needed

Spice Level: