Chicken & Pigeon Pea Stew

Gandules PodsGreat for warming up on the few chilly days we get in Florida.


  • 1 package of 5-6 chicken thighs
  • adobo seasoning
  • 2 Tbs olive oil
  • 1 1/2 cup of canilla (extra long grain) rice
  • 1 lbs of fresh pigeon peas (or use 1 16oz can)
  • 8 cups of water
  • 1/2 cup chopped green pepper
  • 2/3 cup chopped onion
  • 2 chopped tomatoes
  • 3 tbs fresh cilantro leaves
  • 2 tbs fresh oregano leaves
  • 1 tbs alcaparado
  • 1 sazon envelope ( I used the one with coriander & annatto)
  • 1 cup beer
  • 1 avocado

Rinse the chicken thighs.  Season chicken to taste with adobo and set aside.  Place the rice in a bowl, cover with water and set aside.  Place pigeon peas in a saucepan, cover with 2 cups of water, cover the saucepan and heat on medium until it boils and shut it off after 5 minutes (skip this step if using canned).

In a dutch oven pour olive oil and heat over med high heat.  When the oil is hot, place the chicken in the dutch oven.  Heat the chicken until it browns, then turn and brown the other side.  Add the chopped onions, peppers and tomato.  Stir occasionally.  Once the onion is translucent, add the cilantro and oregano and stir again.  When the garlic is fragrant add the alcaparado and sazon.

Dump gandules and water from the saucepan into the dutch oven.  Add 6 cups of water and 1 cup of beer.  Turn up the heat to high until the liquid boils.  Drain the rice and add to the dutch oven.  Lower the heat to medium and cook and additional 20 minutes.  Stir occasionally.  Serve hot with diced avocado on top.

Linking to Transformation Thursday, Everybody’s Creative Endeavor and Inspiration Friday.


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