Entree: United States – U.S. Virgin Islands | Caribbean United States Territories – Pigeon Peas and Rice with Stewed Chicken

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) coconut oil or additional vegetable oil
- 6 bone-in chicken thighs, approx. 3 lb (1.36 kg), skin on
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) paprika
- 1 small onion, finely chopped (about 1 cup / 150 g)
- 1 large bell pepper (red or green), diced (about 1 cup / 150 g)
- 4 garlic cloves, minced (about 1 tbsp / 9 g)
- 3 scallions (green onions), thinly sliced (about 1/2 cup / 50 g), divided
- 2 tbsp (8 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- 1 small whole scotch bonnet or habanero pepper (optional for heat; keep whole to remove before serving)
- 2 tbsp (30 ml) tomato paste
- 1 (14 oz/400 g) can crushed or diced tomatoes
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1 tbsp (15 ml) browning sauce or 1 tsp (5 g) dark soy sauce (optional, for color)
- 1 1/2 cups (300 g) dried pigeon peas, soaked overnight and drained, or 2 (15 oz/425 g) cans pigeon peas, drained and rinsed
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 1/2 cups (830 ml) low-sodium chicken stock or water (more as needed)
- 1/2 cup (120 ml) unsweetened coconut milk (optional, for richness)
- 1 tsp (5 g) dried Caribbean allspice or 1/2 tsp (1 g) ground pimento (optional)
- 1–2 bay leaves
- 2 tbsp (30 g) butter or 2 tbsp (30 ml) oil (for finishing rice)
- Fresh parsley and extra sliced scallion for garnish

Instructions

Short Description:
A hearty US Virgin Islands main course of seasoned pigeon peas cooked with long-grain rice and served with bone-in chicken stewed in a tomato-onion sauce brightened with local green seasoning and a scotch bonnet pepper for Caribbean heat.

Regional Notes:
This U.S. Virgin Islands version cooks pigeon peas into the rice (peas and rice) and pairs it with a separate tomato-and-onion stewed chicken seasoned with local green seasoning (scallion, parsley, thyme) and whole scotch bonnet for aroma. It differs from other Caribbean versions by the specific use of USVI-style green seasoning and the classic presentation of stewed chicken served alongside, rather than cooked into, the rice pot.

1. Season the chicken thighs with 1 tsp (5 g) kosher salt, 1/2 tsp (2 g) black pepper, and 1 tsp (2 g) paprika. Set aside while you prepare vegetables and peas.
2. If using dried pigeon peas: place soaked, drained peas in a pot, cover with fresh water by 2 inches, bring to a boil, reduce heat and simmer until tender, 30–60 minutes depending on age of peas. Drain and set aside. If using canned peas: rinse and drain, then set aside.
3. Heat 1 tbsp (15 ml) vegetable oil in a large Dutch oven or heavy skillet over medium-high heat. Brown chicken, skin side down, in batches until skin is golden, about 4–5 minutes per side. Transfer browned chicken to a plate.
4. Reduce heat to medium and add remaining 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) coconut oil to the pot. Add chopped onion, diced bell pepper, and half the sliced scallions (reserve the rest for garnish). Sauté until softened, about 5 minutes.
5. Stir in minced garlic, thyme, parsley, and optional allspice. Cook 1 minute until fragrant. Add tomato paste and cook 1–2 minutes, stirring to caramelize slightly.
6. Add crushed tomatoes, 1 tbsp (15 ml) vinegar or lime juice, optional browning sauce, bay leaves, and the whole scotch bonnet (do not puncture if you want milder heat). Return the browned chicken to the pot, nestling pieces into the sauce. Add 1/2 cup (120 ml) water or chicken stock if sauce is very thick.
7. Bring to a gentle simmer, cover partially, and cook until chicken is cooked through and tender, about 35–45 minutes. Turn chicken once halfway through. Remove and discard the whole scotch bonnet and bay leaves before serving.
8. While chicken stews, prepare the pigeon peas and rice: in a medium saucepan or heavy pot, heat 1 tbsp (15 ml) oil over medium heat. Add 1/2 cup (75 g) chopped onion (if desired), and sauté until translucent, about 3 minutes.
9. Add the cooked (or canned) pigeon peas and rice to the pot. Stir to combine, then add 3 1/2 cups (830 ml) chicken stock (use less if adding coconut milk) and 1/2 cup (120 ml) coconut milk if using. Add 1 tsp (5 g) salt (adjust later), 1/2 tsp (1 g) black pepper, and the remaining sliced scallions. Stir once, bring to a boil.
10. Reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed, 18–22 minutes. Do not lift lid while rice is cooking. If rice needs a few more minutes, add a splash of hot stock and continue briefly.
11. Once rice is cooked, remove from heat and let rest, covered, 5 minutes. Stir in 2 tbsp (30 g) butter or 2 tbsp (30 ml) oil and fluff with a fork. Taste and adjust salt.
12. To serve: mound pigeon peas and rice on a large platter or individual plates and arrange stewed chicken pieces on top or alongside. Spoon extra tomato sauce over the chicken and rice. Garnish with chopped parsley and remaining sliced scallion.
13. Serve hot with optional sides such as fried plantains, steamed greens, or coleslaw.