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Pigeon Peas and Rice
Guyanese Classic Recipe! |
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3 lb. chicken (or whatever meat you prefer)
1 medium onion
1/2 bunch green onions
1/2 garlic (or 2 tsp. garlic powder)
3 Tbls. soya or Pick-a-pepper sauce
Hot pepper to taste
Any other seasoning you like (shadow beni, thyme, etc.)
2 medium tomatoes
Dash of Accent or Vetsin powder
1 can pigeon peas or red beans
2 stalks of celery with lots of leaves, diced
2 carrots, cut in small pieces
1 green pepper, small pieces or diced
1 sweet red pepper (optional, but looks good)
4 Tbls. oil
3 Tbls. sugar
2 1/2 cups rice
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Cut up the chicken into bite-size pieces (about 12) and wash with either lime or lemon juice or vinegar. Drain as much of the liquid as possible.
Add all the seasoning and marinate for at least 1 hour, although the longer the better. If left 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. Try to squeeze out any liquid from the meat so as to avoid a big splash, and to allow the meat to fry rather than boil.
Turn the heat to med-low and let the meat fry for about 5 minutes, turning frequently.
Wash the rice and add to the meat and stir fry this for about 1 minute. Add the rest of the ingredients and fry for another minute.
Add 3 cups of water and bring the pot to a boil. Turn the heat down to low and cook covered.
Check the pot after about 8-10 minutes 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 allow it to dry out a bit.
Serve with the usual sliced cucumbers, tomatoes, lettuce, watercress, etc.
Click on Recipes from Guyana and The Caribbean for more great recipes from Guyana!
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| Recipe Origin: Guyana |
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Submitted by: |
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Wayne Moses
Ontario
Canada |
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| This recipe has been viewed 12586 times. |
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