Entree: Virgin Islands, British – Pigeon Peas and Rice with Chicken (Caribbean one‑pot rice cooked with pigeon peas and seasoned chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 8 bone‑in chicken pieces (mix of thighs and drumsticks), approx. 6 oz (170 g) each
- 2 cups (370 g) long‑grain white rice, uncooked
- 1 can (15 oz) (425 g) pigeon peas, drained and rinsed
- 1 cup (240 ml) coconut milk
- 2 cups (480 ml) chicken stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 scallions, chopped (white and green parts)
- 1 sprig fresh thyme
- 1 whole Scotch bonnet pepper (keep whole for flavor without adding heat, optional)
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for color and depth)
- 1 tbsp (15 ml) browning sauce (optional, for color)

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (0.75 g) pepper. Heat 2 tbsp (30 ml) oil in a large heavy pot or Dutch oven over medium‑high heat and brown the chicken on both sides until golden, about 6–8 minutes per side. Remove chicken and set aside.
2. Reduce heat to medium, add the chopped onion and cook 4–5 minutes until softened. Add the garlic, scallions, and tomato paste (if using) and cook 1–2 minutes until fragrant.
3. Stir in the pigeon peas, rice, coconut milk, chicken stock, remaining salt and pepper, thyme sprig, and whole Scotch bonnet pepper. Return the browned chicken pieces to the pot nestling them on top of the rice mixture. Add browning sauce if using and stir gently around but not over the chicken.
4. Bring to a simmer, then reduce heat to low, cover tightly, and cook undisturbed for 20–25 minutes until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C).
5. Remove from heat and let rest, covered, 10 minutes. Discard the thyme sprig and Scotch bonnet pepper before fluffing the rice with a fork. Adjust seasoning and serve hot.