“Pigeon peas” are actually small, round beans originally cultivated in Africa and now a staple on tables throughout the Caribbean, especially in Jamaica and Puerto Rico. They range in color from dark and light brown to bright green or speckled brown and green. Dried or cooked, they look very much like peas—thus, the name—but their mild, earthy flavor resembles that of lentils.
If you can find dried pigeon peas, sold in Latin markets, cook them the same as you would dried kidney or pinto beans. Canned varieties are a viable option. If you can’t find pigeon peas at all, red kidney beans are the most common substitute.
Jamaican Pigeon Peas and Rice with Jerk Chicken
Serves 4
Ingredients
For the Jerk Chicken
- 1 tsp ground allspice
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp granulated garlic
- 1/2 tsp chile powder
- 1/4 tsp ground cloves
- 1/4 tsp crushed red pepper flakes
- freshly ground black pepper
- 1 lb boneless, skinless chicken breast, sliced into thin 2-inch strips
- 1 tbsp olive oil
- sea salt
For the Pigeon Peas and Rice
- 2 tbsp olive oil
- 1/2 small onion, finely chopped
- 1 garlic clove, finely chopped
- 2 habanero or scotch bonnet chiles, seeded and finely chopped
- 2/3 cup long-grain white rice, soaked in cold water 30 minutes, rinsed and drained
- sea salt
- freshly ground black pepper
- 1 15-oz can coconut milk, divided
- 1 15-oz can pigeon peas, rinsed and drained
Preparation
For the Jerk Chicken
- Combine the first 8 ingredients (through black pepper) in a small bowl. Place the chicken strips in a medium bowl and add the jerk seasoning. Rub well to coat all the pieces. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Bring the chicken to room temperature before cooking. Heat a large skillet over medium heat and add the olive oil. Add the chicken and season with salt.
- Cook, stirring frequently, until the chicken is tender and just cooked through, 6-7 minutes.
For the Pigeon Peas and Rice
- Heat a large, nonstick skillet over medium heat and add the olive oil. Add the onion, garlic, and chiles and stir-fry 1 minute.
- Add the rice and season with salt and pepper. Stir-fry 1 minute
- Reserve 1/3 cup of the coconut milk. Pour the remaining milk into the skillet and stir well to combine with the rice and vegetables. Bring to a boil then reduce the heat to low, cover, and cook 10 minutes.
- Add the pigeon peas, return the cover, and cook 10 minutes longer. Remove the cover and fluff with a fork.
- To serve, divide the bean-rice mixture among 4 shallow bowls and divide the chicken strips on top. Spoon a little of the reserved coconut milk over each bowl and serve hot.
For more on Caribbean jerk rub and an additional recipe, see Caribbean Jerk Chicken on the Grill.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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