CALYPSO RICE AND PEAS PILAF
3 c. pigeon peas
2 lbs. chicken breast
3 c. water
1 tbsp olive oil
1 tsp salt
1 tsp blackpepper
1 large onion chopped
1 tbsp. chopped garlic
I/2 sweet pepper(green or red) seeded and finely chopped
2 large tomatoes
1 sprig parsley
1 sprig scallions
1 sprig thyme
1 sprig celery
1 cup rice (white or brown)
1 tsp. Trinidad Angostura bitters
1 tsp. crushed ginger
1/2 cup chopped carrots
1/4 cup margarine or butter and coconut water
1. Cut up the chicken into cubes (season overnight thoroughly - season to taste
(garlic, onions, tomatoes, black pepper, celery, green pepper, scallions)
(thyme, parsley, ginger and Angostura bitters)
2. In 3-qt saucepan, over medium high heat, melt 2 tbsp butter or margarine,
put 1/2 tbsp of brown sugar until sugar turns brown, saute seasoned chicken
and pigeon peas until just tender. When the peas and chicken are almost
cooked, add 2 cups of water and the rice and all seasonings. Bring to boil
reduce heat to low
3. Simmer covered for 30 mins. Or until liquid is absorbed and the rice and
chicken and peas are tender.
3 c. pigeon peas
2 lbs. chicken breast
3 c. water
1 tbsp olive oil
1 tsp salt
1 tsp blackpepper
1 large onion chopped
1 tbsp. chopped garlic
I/2 sweet pepper(green or red) seeded and finely chopped
2 large tomatoes
1 sprig parsley
1 sprig scallions
1 sprig thyme
1 sprig celery
1 cup rice (white or brown)
1 tsp. Trinidad Angostura bitters
1 tsp. crushed ginger
1/2 cup chopped carrots
1/4 cup margarine or butter and coconut water
1. Cut up the chicken into cubes (season overnight thoroughly - season to taste
(garlic, onions, tomatoes, black pepper, celery, green pepper, scallions)
(thyme, parsley, ginger and Angostura bitters)
2. In 3-qt saucepan, over medium high heat, melt 2 tbsp butter or margarine,
put 1/2 tbsp of brown sugar until sugar turns brown, saute seasoned chicken
and pigeon peas until just tender. When the peas and chicken are almost
cooked, add 2 cups of water and the rice and all seasonings. Bring to boil
reduce heat to low
3. Simmer covered for 30 mins. Or until liquid is absorbed and the rice and
chicken and peas are tender.
