PIGEON PEA STEW
ADD TO FAVORITESIngredients
- ¼ cup olive oil
- ½ cup diced ham
- ¼ cup sofrito
- 1 cup tomato sauce
- 1 ½ lb. chopped and marinated chicken
- 6 cups water
- ¾ cup rice
- 1 can 16 oz. pigeon peas
- salt to taste
Instructions
- In a saucepan add the olive oil, heat, add the chopped ham and the chopped chicken. Cook until golden brown. Add the sauce and cook for 2 to 3 minutes. Add the water and cook over medium heat for 20 minutes.
- Add the rice and pigeon peas, season to taste, cover and cook over medium heat for 20 minutes.
- Serve immediately.
- NOTE: You can add green plantains.
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