Savory Caribbean Porridge (Chicken, Beans & Rice Special) Recipe


This dish was inspired by my mom’s Guyanese Cook-up Rice and traditional rice congee. I created this recipe because I often suffered from esophageal dysphagia and could not eat solid foods easily. So I had to mash, blend and liquify my foods for many years. I always wanted to eat the foods my mama made but it never tasted good blended. So I altered her recipes to make it yummy and easy to digest even with medical issues like mine. After I recovered, I still enjoy this porridge whenever I’m not feeling well or when its cold outside. It’s very warming and tasty. I hope you enjoy it too. :)




Dish Name:

Savory Caribbean Porridge


         4 chicken thighs

         1 (15.5oz) can of black eyed peas

         1 tsp ground cumin

         3/4 tsp black pepper

         1 tsp paprika

         1 tbsp parsley

         2 whole bay leaves

         2 tsp dehydrated chopped onions

         2 tsp onion powder

         2 tsp garlic powder

         4 - 6 cloves of fresh garlic

         1/3 tsp oregano powder

         1 tsp thyme

         1 tsp salt (adjust to your taste) 

         1 - 2 tbsp olive oil

         1 cup of parboiled rice

Serving Size:

4 servings


Easy Lv. 1 (Beginner) ) /     

Dietary Restrictions:

Gluten Free

Allergy Friendly

Soft Food Diet


Savory, Mild, Hearty  / ♥ ♥   

Prep. Time: 

10 - 15 mins.

Cook Time: 

1 hour

Chef Riri’s Notes:

         This recipe keeps well in the fridge for up to 4 days.

         Use chicken thighs with bone in for the best flavor. You can remove the skin or keep it, depending on your preference.

         Do not drain the canned bean liquid, ADD it to the pot.

      You can mince the garlic prior or toss it in whole then mash it later on once it softens while you stir the porridge. 


      1. Add everything into the pot except the chicken and sauté on high heat for 2 - 3 minutes, stir to prevent burning.

      2Add the chicken, stir everything for 2 minutes and then add water until the pot is 2/3 full.

      3Bring to a boil then cover the pot with a lid and reduce heat to med-low. 

      4Simmer for 1 hour until chicken is cooked and rice is mushy. Stir everything and serve warm. Enjoy. 



Tags: Black eyed beans, black eyed peas, chicken thighs, Caribbean, Latino, one pot meals, quick recipes, gluten free, allergy free, congee, porridge, rice and beans, chicken and rice, hearty, dinner

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