West Indian Chicken & Rice
Season chicken pieces with salt, pepper, garlic, chive, thyme, and marinate overnight or at least 1 hour.
Heat up oil, add sugar or caramel browning until the sugar has turned into a rich brown syrup.
Add chicken and cook for about 5 minutes until meat is browned on all sides.
Add water to cover and cook for 20 minutes.
Add drained pigeon peas and soy sauce, stir well.
Add rice and sir well.
Cover with coconut milk. Add water to cover.
From time to time you may have to add water to ensure the rice has cooked completely. The water must evaporate completely.
This is a dish that you must keep your eye on.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (393g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 940 | ||
Calories from Fat: 486 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 54g | 72 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 170.1mg | 52 % | |
Sodium 517.2mg | 18 % | |
Potassium 670.5mg | 18 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 59.9g | ||
Protein 49.3g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 940
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.