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Pigeon Peas & Rice (Trinidad)
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    Pigeon Peas & Rice (Trinidad)

  • 1 3lb chicken (or whatever meat you like)
  • 1 medium onion
  • 1/2 bunch green onions
  • 1/2 garlic (or 2 tsp. garlic powder)
  • 3 tbs. soy or Pick-a-pepper sauce
  • hot pepper to taste
  • any other seasoning you like or can get(shadow beni, thyme etc)
  • 2 medium tomatoes
  • dash of Accent or Vetsin powder
  • 1 can pigeon peas or red beans
  • 2 stlks. celery with lots of leaves(diced)
  • 2 carrots(cut in small pieces)
  • 1 green pepper(small pieces or diced)
  • 1 red sweet pepper (optional but looks good)
  • 4 tbs. oil
  • 3tbs. sugar
  • 2 1/2 cups rice
  • DIRECTIONS:
    Cut up the chicken in bite size pieces (about 12) wash with either lime, lemon or vinegar, drain as much water as possible. add all the seasoning up the Accent. Mix well with your hands let sit to season the meat 'to the bone' at least 1 hour but longer the better. If overnight then refrigerate.

    heat the oil over med-high heat until very hot. add sugar and watch very carefully keeping the meat, pot spoon pot cover or splatter screen handy. when the sugar is very dark brown (caramelized) add the meat carefully and stir to brown all pieces. (I try to squeeze out any liquid in the bowl to avoid a big splash and to allow the meat to fry rather than boil)

    Turn the heat to med-low and let it fry for about 5 mins. turning frequently. wash the rice and add to the meat and stir fry this for about 1 min. add the rest of the ingredients and fry for another minute. add 3 cup of water and bring the pot to a boil. turn heat down to low and cook covered. Drink the rum now. check the pot after about 8-10 mins. and turn it making sure its not dried out yet if necessary add a little water. when the rice is tender remove cover and turn the heat off. let it sit for a few minutes and stir it up a little to dry out.

    serve with the usual slice cucumbers, tomatoes, lettuce, cress etc accompanied by a good W.I. rum.

    From: Trinidad
    Posted By:The Exotic Kitchen
    Post Date: 2/17/98

    *BACK TO RICE*







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