Cook Up | FoodieAtlas

Ingredients

2 cups long-grain rice
1 pound chicken (cut into pieces)
1/2 pound pork (diced)
1 cup black-eyed peas (canned or cooked)
1 medium onion (chopped)
2 cloves garlic (minced)
1 bell pepper (chopped)
2 tomatoes (diced)
1/4 cup tomato paste
1/4 cup vegetable oil
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon allspice
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
2 bay leaves
1-2 Scotch bonnet peppers (whole, optional for heat)
1 cup frozen peas or mixed vegetables (optional)
Fresh parsley (chopped, for garnish)

Instructions

Prepare the Ingredients

Rinse the rice under cold water and set aside.

If using dried black-eyed peas, cook them according to package instructions. If using canned peas, drain and rinse them.

Cook the Meat

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken and pork pieces and brown them on all sides. Remove the meat from the pot and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.

Add Tomatoes and Spices

Stir in the diced tomatoes, tomato paste, thyme, allspice, paprika, black pepper, and salt. Cook for another 2-3 minutes until the tomatoes start to break down.

Combine and Cook

Return the browned meat to the pot. Add the black-eyed peas, chicken broth, and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Add Rice

Stir in the rinsed rice and Scotch bonnet peppers (if using). Cover the pot and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring too frequently to prevent the rice from becoming mushy.

Add Vegetables (Optional)

If using frozen peas or mixed vegetables, stir them in during the last 5 minutes of cooking.

Finish and Serve

Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and discard the bay leaves and Scotch bonnet peppers (if used). Garnish with chopped parsley before serving.