Smoked Turkey and Pigeon Pea Rice/Pavo Ahumado, Gandules Y Arroz

Hi all! Getting into the spirit of Christmas and all, I’m finding all kinds of birds,berries,and beers to buy or inspire me to create new recipes. This time it’s smoked turkey wings from a specialist butcher, and fresh frozen pigeon peas(that I had never cooked with before) cooked in one pot with rice. Simple yet delicious!

.INGREDIENTS 

SERVES 4-6

1 Turkey Wing

2 Spring Onions,Red Pepper,Chilli, and Garlic cloves,blended.

SPICE MIX:

Pimento Berries, Coriander Seeds,Cinnamon powder,Annatto,Bay Leaf, and Mexican Oregano

1 1/2 Cups of Long Grain Rice,rinsed through.

Half a bag of Frozen Pigeon Peas-These peas are common in Caribbean,African, and South Asian.

Oil to sauté

Salt to taste

METHOD

Firstly, blend the spring onions, pepper,and garlic until it becomes a paste. Set aside.

Then in a dry frying pan, toast the whole spices, setting the powdered ones and nutmeg aside.

Grind in a spice grinder. Grate nutmeg,and set aside with other spices.

Slice the meat off the turkey wing and reserve the bones for the broth.Heat oil in a pot and sauté the onion-pepper paste. Add the spices and herbs after 5 minutes.

After around 10 minutes in total, add the meat, bones and peas. Then cover with water. 

Leave it to bubble for at least 45 minutes or until the turkey and peas have become tender. Take out the bones, from the pot, and rinse and add the rice,mixing the ingredients equally. 

Leave to simmer until all the liquid has dissolved and the rice has cooked.

Serve with a salad, or steamed vegetables. Disfrutalo!!