Guyanese cook-up rice is my grandmother's recipe. It's delicious and can be made with or without meat. It's also very versatile. I am using chicken, but you can use brisket, pig tail, oxtail — the list is endless.
Ingredients
- 1 Scotch bonnet chile pepper
- 6 bone-in chicken pieces , such as breasts, thighs, and drumsticks
- 2 skinless , bone-in chicken breasts, cut in half
- 1 tablespoon olive oil
- 1 onion , finely chopped
- 3 cloves garlic , minced
- 2 cups uncooked long-grain white rice
- 4 cups chicken broth
- 1 can black-eyed peas , 15 ounce
- 1 can coconut milk , 14 ounce
- 4 greens onions , coarsely chopped
- 4 sprigs thyme , chopped
- 0.5 heads cabbage , cored and cut into large chunks
- 2 tablespoons butter
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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