Ghanaian Coconut Chicken Waakye

Instructions

1. 1

   Rinse the black-eyed peas thoroughly and soak them in water for at least 4 hours or overnight.

2. 2

   Drain the soaked black-eyed peas and place them in a pot. Add enough water to cover and boil for 20-25 minutes until tender but not mushy. Drain and set aside.

3. 3

   Rinse the jasmine rice under cold water until the water runs clear. Set aside.

4. 4

   Cut the boneless chicken breast into bite-sized pieces. Season with ginger powder, garlic powder, salt, and ground pepper. Mix well to coat evenly.

5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

6. 6

   In the same skillet, add the remaining 1 tablespoon of vegetable oil. Chop the large onion and sauté for 3-4 minutes until translucent and fragrant.

7. 7

   Add the rinsed jasmine rice to the skillet with the onions. Stir for 2 minutes to toast the rice lightly.

8. 8

   Pour in the coconut milk and add 2 cups of water. Stir to combine, then add the cooked black-eyed peas. Bring to a gentle boil.

9. 9

   Reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    Fluff the rice and peas mixture with a fork. Gently fold in the cooked chicken pieces.

11. 11

    Taste and adjust seasoning if needed. Serve hot and enjoy your Ghanaian Coconut Chicken Waakye!