Tag
PIGEON PEA STEW
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- 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
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.
