Ingredients
-
2
-
1
-
1
-
1
-
1/4
-
1/2
-
1
-
1
-
1
-
3
-
2
-
-
-
-
Directions
Pigeon Peas and Coconut (Gandules Con Coco),Pigeon peas and coconut originated from the Saman region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the ‘net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.,I enjoyed this with the oregano and cilantro and the garlic. I enjoyed the rice cooked in coconut milk. I left out the chicken bouillion to make this vegetarian. Thanks! Made for ZWT 2013 by one of team Hot Stuff.,This is a nice combination of flavors. Gandules are sort of earthy, but the coconut helped balance them out.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Olive Oil in a Pot. Add the Onion, Garlic, Oregano, Thyme, Salt, and Cilantro. Saute For 1 Minute. |
|
2
Done
|
Add the Boiled Pigeon Peas and Cook Over Medium Heat For 1 Minute. |
|
3
Done
|
Add the Chicken Bouillon and 3 Cups of Water. Stir and Bring to a Boil Over Medium Heat. Mash Some of the Pigeon Peas With a Potato Masher. |
|
4
Done
|
Allow to Boil Until Water Is Reduced by Half - About 15 Minutes. |
|
5
Done
|
Add the Coconut Milk and Simmer Over Medium Low Heat Until the Mixture Reaches a Creamy Consistency - About 20 Minutes. |
|
6
Done
|
Serve Hot Over White Rice. |
