Stew Chicken with Pigeon Peas
Ingredients:
1 pound chicken (chopped and seasoned)
10 ounces pigeon peas (fresh)
2 tablespoons brown sugar
2 cloves garlic
1 onion
2 leaves big leaf thyme
2 leaves chadon beni
2 sprig chive
2 carrots, chopped
8 ounces button mushrooms, halved
water
Directions:
1) Chop the onion, garlic and other herbs and set aside.
2) In a deep pot, heat the sugar until it melts. Pay attention to the colour while it is caramelizing. 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.
3) When the meat is cooked add the pigeon peas and any other vegetables you want to add plus a little water. Mix well and allow to simmer for another 15 minutes.Add salt to taste.
4) Serve hot over rice.