Guyanese Cookup Rice
Description
Take your taste buds to the Caribbean with this chicken Guyanese cook-up rice recipe, with black-eyed peas, coconut milk, cabbage, and Scotch bonnet.
Ingredients
•
1 scotch bonnet chile pepper
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6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
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2 skinless, bone-in chicken breast halves - cut in half
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1 tablespoon olive oil
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1 onion, finely chopped
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3 cloves garlic, minced
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2 cups uncooked long-grain white rice
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4 cups chicken broth
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1 (15 ounce) can black-eyed peas, rinsed and drained
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1 (14 ounce) can coconut milk
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4 green onions, coarsely chopped
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4 sprigs thyme, chopped
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1/2 head cabbage, cored and cut into large chunks
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2 tablespoons butter
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salt and pepper to taste
Directions
1
Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3
Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
4
Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.