I’ll tell you a secret, I love pigeon peas so much that I prefer to eat them stew without rice or anything else. So, I came up with this recipe to delight my soul. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: $7.85 or $3.93 per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 2 to 3 Ingredients for the Chicken Tenders ($5.55) 6 to 8 chicken tenders cleaned and pat dry ($4.50) 1 tsp. Roasted Garlic and Herbs (.25) 2 tbsp. Angie’s basting oil (.65) 1 Rosemary spring (.15) Directions for the Chicken Tenders Cleaned, pat dry and season the tenders with Roasted Garlic and Herbs, basting oil and the Rosemary spring. Refrigerate. When the pigeon pears are ready and cooked, start sautéing the tenders (in their own marinate) in a skillet, until golden brown. Ingredients for the Pigeon Peas ($2.30) 1 15 oz. can of green pigeon peas, drained and rinsed ($1.20) 1 tsp. olives (rinsed) (.15) 1 tbsp. Angie’s basting oil (.40) 1 tsp. Roasted Garlic and Herbs (.25) ½ tsp. Sazon (.10) 1 frozen Molido disk (rosemary, cilantro, Cuban oregano water) (.20) ½ c. water (0) Directions for the Pigeon Peas Start by draining and rinsing the peas. Add them to a saucepan with the rest of the ingredients listed under the peas ingredients. Bring to a boil, reduce the heat to low cover and cook for about 8 minutes until the sauce reduce. You are ready to plate.
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |