Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of green pigeon peas, boiled very soft
- 2 cups of water
- 2 cups of unsweetened coconut milk
- 1/2 cup of chopped celery
- 1 small red onion cut into four quarters
- 1 cube of chicken stock
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped coriander/cilantro
- 1/2 teaspoon of thyme leaves
- 1 tablespoon of oil
- 1/2 teaspoon of mashed garlic
- 1 pinch of oregano
- Salt
Directions
In a pot heat the oil. Add oregano, onion, garlic, celery and herbs.
Stir and add two tablespoons of water.
When the water has almost evaporated add the chicken stock and two more tablespoons of water, and stir. Add peas and three cups of water mashing over heat.
Let boil at medium heat until the water evaporates.
Add the coconut milk and boil until it reaches a creamy consistency. Adjust salt to taste.
Category:Dominican Recipes
Category:Dominican Vegetarian