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Stew Pigeon Peas and Rice

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Rice Dishes
Cuisine: Caribbean, creole
Author: Felix (Simply Trini Cooking)


  • 1 lb. chicken chopped and seasoned
  • 2 cups pigeon peas fresh
  • 2 tbsp. brown sugar
  • 2 cloves garlic
  • 1 onion
  • 2 leaves big leaf thyme
  • 2 leaves chadon beni
  • 2 sprig chive
  • Salt to taste
  • Water


  • Shell and wash the pigeon peas. Pressure cook the pigeon peas for about 20 minutes.
  • Chop the onion, garlic and other herbs and set aside. In a deep pot, caramelize the sugar. When the sugar looks golden brown add the seasoned meat.
  • Stir the meat until it is evenly coated with the sugar. Add the onion and the rest of the seasoning. Mix thoroughly again.
  • Add water. Leave to simmer until the meat cooks. When the meat is cooked add the pigeon peas and a little water.
  • Mix well and allow to simmer for another 15 minutes. Add salt to taste. Serve hot over rice