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LOCATION: Recipes >> Caribbean >> Peas Rice 07

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PIGEON PEAS AND RICE MY STYLE
Serves four

3lb chicken (or whatever meat you like)
1 medium onion
1/2 bunch green onions
2 tsp. garlic powder
3 tbs. soy 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 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)
4 tbs. oil
3tbs. sugar
2 1/2 cups rice

Cut up the chicken in bite size pieces. Wash with either lime,
lemon or vinegar, drain as much water as possible. Add all the
seasoning up to the Accent. Mix well with your hands . Let marinate
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.

Turn the heat to med-low and let it 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 cup of water and bring the pot to a boil.
Turn heat down to low and cook covered.

Check the pot after about 8-10 mins. and turn it making sure its
not dried out. 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.

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