A classic Trinidadian one-pot dish where meat is first caramelized with burnt sugar, then combined with rice, black eyed peas, coconut milk, and fresh vegetables and herbs. This traditional favorite symbolizes good luck, wealth and prosperity for the New Year and offers a perfect balance of protein, rice and vegetables.
meat (whole chicken cut up, chicken thighs or drumsticks, beef, lamb, pork or oxtail)2 lb
green seasoning½ cup
onionchopped, divided1
minced garlic2 tbsp
pimento pepperchopped, optional1 tbsp
hot pepperto taste
saltfor seasoning meat and final seasoningto taste
black pepperfor seasoning meat and final seasoningto taste
oil2 tbsp
brown sugar6 tbsp
thyme sprigschopped10
scallionschopped4
celery stalkdiced1
carrotdiced1
red bell pepper1
parboiled rice, washed and drained2½ cups
cooked black eyed peasfrom 1 cup dried3 cups
coconut milkdiluted with 1 cup hot water1 can
waterto adjust rice texture, approximately 4-5 cups totalto taste
Steps
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1
Measure out 1 cup of black eyed peas and soak for a few hours.
2
Prep the vegetables and seasonings: carrot, scallions, thyme, celery, onion, hot pepper, garlic and bell pepper.
3
Cut the meat into cubes or smaller pieces, as large or small as you like.
4
Season the meat with salt, black pepper, green seasoning, optional pimento and onion, and marinate for a minimum of 30 minutes.
5
Place the black eyed peas in a pressure cooker and cook for 10 minutes.
6
Add oil to a large pot and heat it, then add brown sugar allowing it to bubble, froth and darken to a caramel color, about 2 minutes.
7
Add the marinated meat to the caramelized sugar, raise heat to high, and stir well to coat; cook until about 70% cooked.
8
Check that the black eyed peas are soft and cooked through, adding back to the pressure cooker if needed to expedite cooking.
9
Pour the coconut milk into the pot, allowing the solidified portions to melt, and ensure there is about 4-5 cups of total liquid.
10
Add the 2.5 cups of rinsed parboiled rice and mix well to combine.
11
Add all the vegetables (bell pepper, carrot, celery, scallions, garlic) and drained black eyed peas, stirring well to combine and ensuring nothing sticks to the bottom.
12
Add 5 cups of liquid (combination of black eyed pea cooking liquid, coconut milk and water), and place a whole hot pepper to maintain flavor without excess spice.
13
Raise heat to high to bring to a boil, then taste and season with salt and black pepper.
14
Cover and reduce heat to low, cooking for 20 to 30 minutes until the rice reaches your desired texture, stirring occasionally every 10 minutes if needed to adjust consistency.
15
Remove the hot pepper once the rice is cooked, plate and serve with coleslaw, avocado and/or salad as desired.
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