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Guyanese Cookup Rice
Guyanese Cookup Rice
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Escape to the Caribbean with this warm and flavorful chicken and rice dish, infused with coconut milk, black-eyed peas, cabbage, and a fiery scotch bonnet pepper. Perfect for cold days!
Ingredients:
  • 1 scotch bonnet chile pepper
  • 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
  • 2 skinless, bone-in chicken breast halves - cut in half
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 4 sprigs thyme, chopped
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 4 green onions, coarsely chopped
  • 0.5 head cabbage, cored and cut into large chunks
  • 2 tablespoons butter
  • salt and pepper to taste
Instructions:
  • Begin by cutting the scotch bonnet chile in half, then chop one half while reserving both halves. Remember to use gloves while chopping due to its spiciness, and avoid touching your eyes, nose, or mouth. Proceed by cutting the chicken into large chunks.
  • In a large skillet or Dutch oven over medium heat, heat olive oil and brown chicken pieces on all sides for about 15 minutes. Add chopped chile, onion, and garlic, cook until onion is translucent, for about 5 minutes. Stir in rice to coat with oil and fry until slightly opaque. Pour in chicken stock, bring to a boil, then reduce heat to simmer for 5 minutes. Stir in coconut milk, thyme, black-eyed peas, and green onions. Place cabbage chunks on top with remaining chile.
  • Simmer gently until rice and cabbage are tender, around 20 minutes. Check occasionally for dryness, adding water if needed. Finish by stirring in butter and seasoning with salt and pepper before serving.

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