Entree: Anguilla – Pigeon Peas and Rice with Chicken (A one-pot Caribbean dish of seasoned rice cooked with pigeon peas and savory stewed chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced
- 3 scallions, chopped (white and green parts), about 1/2 cup (30 g)
- 1 medium green bell pepper, diced, about 1 cup (150 g)
- 1 small scotch bonnet or habanero pepper, left whole for heat or pierced for more heat
- 1 tsp (1 g) dried thyme or 3 sprigs fresh thyme
- 1 tbsp (15 ml) tomato paste
- 1 15-oz (425 g) can pigeon peas, drained and rinsed
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) low-sodium chicken broth
- 1 cup (240 ml) coconut milk
- 1 chicken bouillon cube (optional)
- 1 tbsp (15 ml) lime juice or white vinegar
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken 4–5 minutes per side until golden. Remove chicken and set aside.
2. Reduce heat to medium. Add chopped onion, garlic, scallions, and bell pepper to the pot and sauté 4–5 minutes until softened. Stir in the tomato paste and cook 1 minute.
3. Return the chicken to the pot. Add the pigeon peas, rinsed rice, dried thyme or fresh sprigs, whole scotch bonnet, chicken broth, and coconut milk. If using, crumble in the bouillon cube. Stir gently to combine and bring to a simmer.
4. Cover, reduce heat to low, and simmer gently for 20–25 minutes until rice is tender and chicken is cooked through. Do not lift the lid frequently.
5. Turn off heat and let rest, covered, for 10 minutes. Remove the whole scotch bonnet and thyme sprigs. Stir in lime juice, check seasoning, and adjust salt and pepper if needed.
6. Garnish with chopped parsley or cilantro and serve hot, making sure each portion gets chicken and rice with pigeon peas.