Blackeyed Peas Cookup

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Recipe by Grace Oliver
3 lb boneless chicken thigh (or whatever meat you like)
2 lb medium shrimp (optional)
1 medium onion
½ bunch green onions
4 cloves garlic (or 2 tsp garlic powder)
3 tbsp soya sauce (optional)
Hot pepper to taste
5 sprigs of thyme
1/2 cup of chopped parsely
1/4 tsp blackpepper
2 medium tomatoes
2 boulion cubes (chicken flavor)
2 tsp Goya Adobo
2 cans blackeyed peas
2 stalks of celery with lots of leaves(diced)
1 sweet red pepper (optional but looks good)
4 tbsp oil
1/3 cup dark brown sugar
2½ cups rice (parboiled or jasmine)
1 coconut or (1 can coconut milk)
3 cups of water


Cut up the chicken into bite size pieces (about 12), and wash with either lime or lemon juice or vinegar.
Drain as much of the liquid as possible. Add all the seasoning and marinate for at least 1 hour, although the
longer the better. If left overnight then refrigerate. Heat the oil over med-high heat until very hot.
Add sugar and watch very carefully keeping the meat, pot spoon, pot cover or splatter screen handy.
When the sugar is very dark brown (caramelized), add the meat carefully and stir to brown all pieces.
Try to squeeze out any liquid from the meat so as to avoid a big splash, and to allow the meat to fry rather
than boil. Turn the heat to med-low and let the meat fry for about 5 minutes, turning frequently.
Wash the rice and add to the meat and stir fry this for about 1 min. Add the rest of the ingredients and
fry for another minute. Add 3 cups of water and bring the pot to a boil. Turn heat down to low and cook covered.
Check the pot after about 8-10 mins. and turn it making sure its not dried out yet. If necessary, add a little water.
When the rice is tender remove cover and turn the heat off. Let it sit for a few minutes and stir it up a little to
allow it to dry out a bit. Serve with the usual sliced cucumbers, tomatoes, lettuce, watercress etc.

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