Carolina Kitchen: Chicken Pigeon Peas & Rice

    Carolina Kitchen: Chicken Pigeon Peas & Rice (Photo credit: WLOS Staff)

    Chicken Marinade

    1/2 to 3/4 C Brianna’s Real French Vinaigrette

    Juice of 1 Lime

    1 Tbsp Badia Chili & Lime Seasoning

    Salt & Pepper

    (per 3 chicken breasts)

    Let marinate for 1 hour, then Grill or Pan Sear.

    Pigeon Peas & Rice

    1 15oz Can Pigeon Peas (Gandules Verdes)

    1/2 C Goya Sofrito Tomato Base

    2 Sweet Onions, chopped

    1 Serrano Pepper, minced (this is a spicy pepper)

    1/2 C Bell Pepper, chopped

    2 Large cloves of garlic, minced

    3 to 4 slices of bacon, chopped

    Juice of 1 Lime

    1 bunch cilantro, chopped

    1 C rice

    2 Cups Water

    1/2 tsp Achiote chili powder

    1/2 tsp Mexican Oregano

    1/2 tsp Smoked Paprika

    Salt & Pepper to taste

    In a dutch oven or deep skillet, cook bacon until getting crispy. Add onions & garlic and cook until onions are translucent, add peppers and cook 5 more minutes. Add tomato base and pigeon peas, add liquid if needed. Add spices and lime juice. Add Rice and Water, stir well. Bring to a Simmer, cover, reduce heat and cook approximately 20 minutes, stirring occasionally and adding liquid if needed, until the rice reaches the desired texture.

    Top with grilled chicken, garnish with Avocado.

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