Chicken Cook up Rice

Chicken cook-up rice is a hearty one pot dish. It is made with sautéed chicken, black-eyed peas, fresh herbs and rice simmered in coconut milk.

Course Chicken Main Dish

Cuisine Guyanese

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 515kcal

Equipment

Large Stock Pot

Ingredients

1 1/2 lbs chicken thighs (diced into 1 inch pieces)
2 tablespoon coconut oil (other oil for cooking)
2 tomatoes (diced)
1 small onion (diced)
1 cup dried black-eyed peas (soaked over night and drained)
2 cups jasmine rice (washed and drained)
3 cups freshly made coconut milk (see notes for canned coconut milk option)
10 Thai basil leaves (finely chopped)

Seasoning for the chicken

5 cloves garlic (grated or 1 tablespoon of granulated garlic)
2 scallions (optional)
1 tablespoon dried thyme (preferably Guyanese thyme)
1 tablespoon brown sugar
¼ teaspoon ground black pepper
1 tablespoon cassareep
1 teaspoon salt or salt to taste

Instructions

Season the chicken

Add the diced chicken to a mixing bowl and follow instructions below to marinate.
If using green seasoning: Add the garlic cloves, 1/2 of the diced onions, scallions and 5 thai basil leaves to a small food processor and blend until smooth. Then add the green seasoning, dried thyme, brown sugar, salt, pepper and cassareep to the chicken and mix to combine.
If using dried herbs and spices only: To the chicken, add the granulated garlic, dried thyme, brown sugar, salt, pepper and cassareep to the chicken and mix to combine.
Cover and marinate in the refrigerator for at least 30 minutes or over night if time allows.

Cook the chicken

When ready to cook, add the coconut oil to a deep pot on medium heat. When the oil is hot add the remaining diced onions. Cook for 2-3 minutes or until the onions are soft and start to brown a bit on the edges.
Then add the tomatoes (if using), followed by the marinated chicken. Continue to cook uncovered for 10 mins or until any liquid cooks off and the chicken it is seared on all sides.

Add the Peas

Cook the peas separate from the chicken: Add the peas to a saucepan with about 8 cups of water and a teaspoon of kosher salt. Then add the saucepan to high heat and bring to a boil. Continue to cook the peas uncovered until it is tender. This should take between 20 to 30 minutes. You can also pressure cook the peas in the instant pot for 15 minutes. If using the instant pot you will only need 4 cups of water. Plan ahead and cook the peas before you start to cook the chicken.
Then add the cooked peas to the seared chicken and mix to combine.
Cook the peas with the chicken: Add the peas to the pot with the seared chicken and mix to combine. Add about 4 cups of water, increase the heat to high and cook stirring occasionally until the peas are tender and all the liquid cooks down.

Add the rice and other ingredients

Add the rice and chopped basil to the chicken and peas on medium heat. Stir to combine and continue to cook for about a minute stirring occasionally.
Next add the coconut milk stirring the pot to remove any stuck on bits from the bottom. Continue to stir as the coconut milk comes up to a boil, then reduce the heat to the lowest possible heat, cover the pot and let it steam until the rice is completely cooked. This should take about 30 minutes.
Remove the chicken cook-up rice from the heat and fluff with a fork. Serve your cook-up rice hot!

Notes

To use canned coconut milk, use 1 cup of full fat coconut milk and 2 cups of water to get the 3 cups of coconut milk listed in this recipe.
When I first started making cook-up rice on my own, I used parboiled rice because it was the easiest to cook with and most forgiving. Now that I mastered my cook-up rice making, I use Jasmine rice which is my favorite rice to use for cook-up rice.
If you like a more soft and clammy cook-up rice, instead of fluffing the rice with a fork at the end, mix the rice together with the pot spoon and remove from the heat immediately
I used boneless, skinless chicken thighs in this recipe but bone in chicken adds a lot more flavor to this dish.

Nutrition