Tex's Chicken with Pigeon Peas n Rice
- 1 medium red onion chopped
- ¼ cup vegetable oil
- 1 courgette chopped
- 1 can Tropical Sun pigeon peas
- 1 whole chicken, cut in pieces
- 1 x 400g can chopped tomatoes
- 3 tablespoon Tex's Coat n Bake
- 1 tablespoon Goya Sazonador Total
- salt and pepper to taste
- Coat chicken with goya sazonador total and then sprinkle thoroughly with Tex's Coat n Bake
- Saute oinions, corgettes and chiken in vegetable oil
- When chicken is browned and onions are softened, add green pigeon peas, tomatoes, water and rice. Stir thoroughly. Cover and reduce and simmer for 20 minutes.
Hot sauce baby!
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This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.