Name: Guyanese Cookup Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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; 1 onion, finely chopped; 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

Guyanese Cookup Rice

4.5

(13)

11 Reviews

1 Photo

My grandmother's recipe. It's delicious and can be made with or without meat. It's also very versatile. Here I am using chicken, however you can use brisket, pigtail, oxtail, the list is endless.

Recipe by Tatiana

Published on June 8, 2018

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 5 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

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
1 onion, finely chopped
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
½ head cabbage, cored and cut into large chunks
2 tablespoons butter
salt and pepper to taste

Directions

Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks.
Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.
Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. Before serving, stir in butter, and season to taste with salt and pepper.

Nutrition Facts (per serving)

541	Calories
24g	Fat
56g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 541
% Daily Value *
Total Fat 24g	31%
Saturated Fat 14g	69%
Cholesterol 68mg	23%
Sodium 255mg	11%
Total Carbohydrate 56g	20%
Dietary Fiber 5g	19%
Total Sugars 4g
Protein 27g
Vitamin C 33mg	167%
Calcium 87mg	7%
Iron 5mg	29%
Potassium 598mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.