For supper tonight I made grilled boneless and skinless chicken breast-strips served with Frank’s Red Hot Sauce. The vegetable was Pigeon Peas and Basmati Rice, made with Onions, Bacon, Turmeric, Rosemary, Garlic, and Cumin. The Basmati was cooked first with Chicken Base, Rosemary and Turmeric before being added to the peas, onions, and bacon. Some Italian Flat-leaf Parsley was added shortly before serving.
Pigeon Peas are popular in many places around the world and they are delicious and nutritious. They are actually a legume that is high in protein and vitamins. They are also very popular with my family. I like them cooked in the Latin American way or the Caribbean way but out favorite is the Indian Way. (Shocking, I know for anyone that knows me…)
Here is the Wikipedia Article on Pigeon Peas.
Ingredients:
- Chicken
- 3 Boneless, Skinless Chicken Breasts
- Old Bay Seasoning
- Head Country Championship Seasoning (Rub)
- Frank’s Red Hot Sauce
- Pigeon Peas and Rice
- 5 strips bacon
- 1 Large Onion
- 3 Garlic Cloves
- Turmeric
- Ghee (Clarified Butter)
- Fresh Italian Flat Leaf Parsley or Coriander (Cilantro)
- 1 Cup Basmati Rice
- Chicken Base
- Rosemary
- 1 Can Pigeon Peas
- Black Pepper
Method:
- Rice
- Rinse 1 C Basmati Rice for 2-3 minutes under running water
- Add Rice, chicken base and 3 cups of water to Dutch Oven
- Bring to a boil, add turmeric and rosemary, cover and turn off heat
- It should be ready in 12 minutes
- Pigeon Peas
- Cook 5 strips of bacon until crispy, then cut into small pieces (I love my kitchen shears for this)
- Cut up 1 Large Onion and put into a 12 inch Cast Iron Skillet with Ghee, Turmeric, Black Pepper and Cumin
- Saute onion until just beginning to soften, then add bacon pieces
- Add Pigeon Peas and Mashed Garlic (I mash the cloves with coarse sea salt and a fork)
- Add Basmati to the Onions and mix gently (You do not want to mash it into a paste)
- Shortly before serving mix in some chopped Parsley or Coriander (Reserving some for garnish)
- Chicken
- Trim the fat from Boneless, Skinless, Chicken Breasts
- Cut Breasts into Strips
- Lightly dust with Old Bay Seasoning and with Head-Country Championship-Seasoning (Lightly being relative, my family loves them both)
- Cook in a grill pan until done all the way through (flipping once if you want pretty grill marks, as many times as you want if you don’t care about that)
- Serve with Frank’s Red Hot Sauce (if desired)
If the amount isn’t listed for an ingredient, it is just a matter of adding it to taste…
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