Pigeon Peas And Coconut (Gandules Con Coco)

1. 1

   Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.

2. 2

   Add the boiled pigeon peas and cook over medium heat for 1 minute.

3. 3

   Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.

4. 4

   Allow to boil until water is reduced by half - about 15 minutes.

5. 5

   Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.

6. 6

   Serve hot over white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.