• 2 cups rice

• 4 cups cooked dried pigeon peas

• 1 medium sized onion

• 3 pimento peppers

• 2 cloves garlic

• salt to taste
• 1 lb smoked bones
• 11/2 lbs chicken back
• 1 cup coconut milk
• 4-5 cups water (more or less depending on rice used)
• 2 tablespoons vegetable oil

Instructions

• to a pot on medium high heat, add in oil and smoked bones. allow to fry for a few minutes (3-4 minutes) to aid in extracting flavours. add in 1/2 cup water and bring to a boil.
• once boiling, add pressure pipe/top and pressure for 6-8 minutes (that way the meat is properly cooked nice and succulent). next add in chicken parts/backs once finished pressuring and mix well. allow to sautee for a couple minutes.
• cut up onion, garlic and pimento peppers. next add in to meat mixture. add in the pigeon peas and mix well.
• next add in the coconut milk and about 2 cups water in the first instance. mix well. add salt and cover to cook. stir occasionally and check to see if additional water is needed. once cooked, remove from heat and service with any side of choice such as cole slaw, green vegetables etc.
• enjoy!

** Please note that you can add any flavouring (seasoning of choice) to this one pot meal.

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