This Mother’s Day, try a new dish. Add your own touch to this recipe where ever you feel the need. My mother often made this for my sisters and I when we were growing up and now she makes it for all her grandchildren. Enjoy it with lots of love. Happy Mother’s Day.
Serves 4 to 6
- 1 (3-pound) chicken
- 1/2 cup white distilled vinegar
- 2 teaspoons sea salt or Sea Veg
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 3 cups water, divided
- 1 cup chicken stock, store-bought or homemade
- 1/2 cup diced carrots (from 1 carrot)
- 1/4 cup finely minced yellow onion (from about ¼ onion)
- 1 teaspoon fresh thyme leaves (from 2 sprigs)
- 2 cups brown long-grain rice
- 3/4 cup cooked black-eyed peas (recipe on page 61) or pigeon peas
- Handful of cilantro leaves, for garnish
- Rinse the chicken in cold water and then cut up the chicken into parts. Put the chicken in a bowl, add the white vinegar, cover the chicken with cold water, and let soak for 15 minutes. Then pour off the vinegar water, rinse in cold water, and pat dry. Sprinkle the chicken with the sea salt or Sea Veg on both sides.
- In a large pot or Dutch oven set over medium heat, add the maple syrup, caramelizing the syrup for about 2 minutes, until fragrant. Next, pour in the olive oil; when the oil is hot, add the chicken, skin-side down, cooking on each side for about 5 minutes. Depending on how big your pot is, you may need to do this in batches.
- If you browned the chicken in batches, add all of the chicken back to the pot. Add 1 cup of water, the chicken stock, carrots, onion, and thyme. Bring the mixture to a simmer and then immediately turn the heat down to medium low, cooking for about 15 minutes, until the liquid has reduced by almost half.
- Next, pour in the remaining 2 cups of water, brown rice, and cooked black-eyed peas or pigeon peas. Give the mixture a stir, making sure the rice is covered in the liquid. Cook for about 35 minutes, until the rice is tender. Divide between plates and garnish with a few cilantro leaves.