"When I think of comfort, my grandmother’s kitchri is what comes to mind. Rice and yellow split peas boiled in coconut milk with wilted spinach—these simple ingredients come together in a dish that’s like a warm embrace. Chunkay is the Guyanese term for adding spices and garlic cooked in oil to the cooked split peas. Chunkaying infuses the mellow kitchri with flavor and elevates it. Kitchri in our house was always served with stewed chicken, a simple fry in tomato paste, seasoning, onion, and garlic." -- Salmah
1 pound boneless, skinless chicken thighs, cut into strips
Salt and ground black pepper to taste
3 culantro sprigs, chopped
1 tablespoon dried thyme, plus more for seasoning
2 tablespoons vegetable oil
1 small yellow onion, diced
3 garlic cloves, minced
1 wiri wiri pepper, seeded and finely chopped
2 Roma tomatoes
¼ cup tomato paste
2 tablespoons paprika
1 teaspoon brown sugar
½ cup water
Mango Pickle
1 green (unripe) mango, peeled and pitted
1 wiri wiri or Scotch bonnet pepper, finely minced
1 garlic clove, finely minced
¼ cup white vinegar
1 tablespoon salt
1 tablespoon ground black pepper
Directions
To make the kitchri, in a large, heavy-bottomed pot, combine the water and split peas, season with salt, and bring to a soft boil. Cook for 10 minutes until the peas are a tad soft, then add the rice, scallions, onion, wiri wiri peppers, and half the garlic. Season with salt. Stir, cover the pan, and let simmer for 8 minutes. Pour in the coconut milk and simmer uncovered, stirring occasionally, for 5–8 minutes. Cover again and simmer until the kitchri thickens, the rice and peas are soft, and most of the liquid has been absorbed, about 10 more minutes. Stir in the spinach until it wilts.
In a small saucepan, heat the oil over medium heat. Add the remaining garlic, mustard seeds, and cumin seeds. Heat until the spices are fragrant and the garlic is golden, about 5 minutes.
Uncover the kitchri and, in one swift motion, tip the tempered spice mixture upside down into the pot and quickly cover the pot to engulf kitchri with smoky flavor.
To make the chicken, season the chicken strips with salt, black pepper, culantro, and dried thyme.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and wiri wiri pepper. Sauté until fragrant, 5–8 minutes. Add the tomatoes, chicken, tomato paste, paprika, and brown sugar. Season with more salt and thyme and cook until golden brown, about 10 minutes. Add the water, turn the heat up to high, and simmer until a thick gravy has formed and the chicken is tender, about 10 minutes.
Serve the kitchri and chicken with mango pickle.
For the Mango Pickle: Using a box grater, grate the mango into a large bowl.
In a small bowl, combine the wiri wiri pepper, garlic, vinegar, salt, and black pepper and mix well.
Pour the spicy vinegar mixture over the mango, mix well, and leave to steep for at least 20 minutes before serving.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme