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   Friday, August 23, 2019 

Jamaica Flag Grace Gungo Rice and Peas in Chicken Stock

Rating:

 Recipe      

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:

  1. 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.
  2. The remaining liquid is the chicken stock. Combine the stock, water and coconut milk powder and put to boil.
  3. Crush garlic and escallion and add to the boiling liquid along with the thyme, salt, pimento berries and prima margarine.
  4. Drain Gungo Peas and stir into the boiling liquid. Wash rice and add to the peas mixture.
  5. Bring to a boil then lower the temperature and allow to steam for about forty-five minutes.


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