Jamaican Brown Stew Turkey Wings with Rice and Peas
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Ingredients
- 800 g turkey wings
- 1 tbsp browning sauce
- 1 onion
- 2 garlic cloves
- 400 g chopped tomatoes
- 300 g long grain rice
- 400 g pigeon peas
- 200 ml coconut milk
Nutrition (per serving)
- Calories
- 898 kcal
- Protein
- 51.2 g
- Carbohydrate
- 88.4 g
- of which sugars
- 10.1 g
- Fat
- 35.6 g
- of which saturates
- 16.1 g
- Fibre
- 9.9 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the turkey wings with the browning sauce and brown them in a large pot over a high heat for 4-5 minutes, turning once. Set aside.
- 2
Fry the sliced onion and crushed garlic in the same pot for 5 minutes, then stir in the chopped tomatoes and 300ml water.
- 3
Return the turkey wings to the pot, cover and simmer for 40 minutes, turning occasionally, until the meat is tender and no pink remains near the bone.
- 4
Meanwhile, rinse the rice and simmer it in the coconut milk, 300ml water and the drained pigeon peas for 12-14 minutes until tender.
- 5
Serve the turkey wings and sauce on the rice and peas.
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