Ingredients

The following ingredients have 4 Servings
  • 1 pound dried gandules or pigeon peas
  • 6 cups chicken broth
  • 15-1/2 ounce can unsweetened coconut milk
  • 1 pound cooked pork or carnitas
  • 6 cloves garlic ((chopped))
  • 1 cup chopped onion
  • 1/2 teaspoon ground Jamaican allspice
  • 1 teaspoon dried thyme
  • 2 ounce jar diced pimientos ((drained))
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Jamaican curry powder
  • 1-2 tablespoons chopped cilantro
  • 1/4 cup chopped scallions
  • 3 cups cooked rice
  • 1 teaspoon Scotch Bonnet pepper sauce

Instruction

  • Cover pigeon peas with 2 inches water and soak overnight or bring to a boil, boil 3 minutes and shut off heat, letting them steep in the hot water, covered, for one hour. Drain peas afterwards either way.
  • Place drained peas in the crock of the instant pot along with chicken broth, coconut milk, pork, garlic, onion, allspice, thyme, pimientos, salt, pepper, curry powder, stirring to mix.
  • Set instant pot to sear for about 5-10 minutes and when mixture warms up, set to cook on the slow cooker setting for 3 hours.
  • Stir in the cooked rice, chopped scallions and Scotch Bonnet pepper sauce.