Guyanese Chicken Cook-Up Rice Recipe

Name: Guyanese Chicken Cook-Up Rice
Prep time: 35 min
Cook time: 45 min
Total time: 800 min
Yield: 6
Ingredients: 3 pounds chicken (cut into large pieces; drumsticks, thighs, and wings); salt to taste; black pepper to taste; 2 teaspoons canola oil or other neutral oil; 1 cup onions (diced, divided equally); 4 sprigs thyme (divided equally); 1 cup black-eyed peas (dried, or dried peas of your choice, soaked overnight); 4 cups coconut milk (fresh or substitute with 2 cups canned coconut milk and 2 cups water); 2 cups rice (long-grain, parboiled, washed and drained); 10 large basil leaves (sweet, torn); 1/2 cup tomatoes (diced); 2 green onions (sliced thinly; white and green parts)

Prep: 35 mins

Cook: 45 mins

Over night soaking of peas: 12 hrs

Total: 13 hrs 20 mins

Servings: 6 servings

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Cook-up rice is a traditional one-pot Guyanese rice dish that is generally made on the weekends. It is traditional to make and serve cook-up rice on New Year's Eve.

Cook-up rice can be made with a single type of meat or a combination of meats along with peas or beans of your choice. They must be picked over and soaked overnight so plan accordingly.

1 (3-pound) chicken, cut into pieces
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons canola oil, or other neutral oil
1 cup diced onions, divided
4 sprigs thyme, divided
1 cup dried black-eyed peas, soaked overnight
4 cups coconut milk
2 cups parboiled long-grain rice, rinsed and drained
10 large basil leaves, torn
1/2 cup diced tomatoes
2 medium green onions, thinly sliced

Gather the ingredients.
Pat chicken dry and season lightly with salt and pepper.
Heat oil in a large heavy-duty pot or Dutch oven on medium-high heat until it shimmers.
Add the chicken to the pot in a single layer, in batches if necessary to avoid overcrowding, and brown lightly on both sides. Remove the chicken from pot and set aside. The chicken will not be fully cooked at this stage.
Add half of the onions and 2 sprigs of thyme to pot and sauté for 2 minutes or until onions are translucent.
Drain peas well and add to the pot. Cook for 2 minutes, stirring occasionally.
Add lukewarm water to the peas, the quantity according to package directions. Bring to a boil, reduce to a simmer, and continue to cook until the peas are al-dente and the water has significantly reduced.
Add coconut milk, reserved chicken pieces, rice, remaining onions, remaining 2 sprigs of thyme, basil, tomatoes and green onions to the pot. Season with salt and pepper to taste and stir to mix.
Cover pot and bring to a boil. When the pot comes to a boil, let cook on high heat for 6 to 7 minutes or until you begin to see the surface of the rice. Reduce heat to low, cover pot and let cook for 30 to 35 minutes or until the liquid has mostly evaporated and the chicken is cooked through.
The rice should be glossy, with loose grains loose grains that are cooked through.
Let rest 10 to 15 minutes before serving.

Nutrition Facts (per serving)
1033	Calories
65g	Fat
40g	Carbs
74g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	1033
% Daily Value*
Total Fat 65g	84%
Saturated Fat 37g	187%
Cholesterol 200mg	67%
Sodium 311mg	14%
Total Carbohydrate 40g	14%
Dietary Fiber 4g	16%
Total Sugars 4g
Protein 74g
Vitamin C 8mg	38%
Calcium 121mg	9%
Iron 11mg	64%
Potassium 1296mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.