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Grace Gungo Rice and Peas in Chicken Stock
Rating: 
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Preparation Time: 5 minutes
Cooking Time: 45 minutes
Serves: 8 persons
Country: Jamaica
INGREDIENTS:
- 6 cups water
- 1 stalk escallion
- 1 sprig thyme
- 15 grams ginger
- 1 large onion
- 450 grams chicken back and neck
- 4 cup water
- 1 packet GRACE COCONUT MILK
- 1 sprig thyme
- 1 stalk escallion
- 2 cloves garlic
- 3 whole pimento berries
- 1 whole sctoch bonnet
- 2 cans GRACE GREEN GUNGO PEAS
- 3 Tbsps. GRACE PRIMA MARGARINE
- 4 cups GRACE PARBOILED RICE
METHOD / DIRECTIONS:
- To make chicken stock, bring water to a boil then add escallion, thyme, ginger, onion and chicken back and neck and allow to cook then cook strain off the seasonings and chicken neck and back.
- The remaining liquid is the chicken stock. Combine the stock, water and coconut milk powder and put to boil.
- Crush garlic and escallion and add to the boiling liquid along with the thyme, salt, pimento berries and prima margarine.
- Drain Gungo Peas and stir into the boiling liquid. Wash rice and add to the peas mixture.
- Bring to a boil then lower the temperature and allow to steam for about forty-five minutes.
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