Guyanese Chicken Cook-Up Rice

Guyanese Black-Eyed Peas Cook-Up Rice is a comforting, one-pot dish made with rice, black-eyed peas, and coconut milk, often cooked with flavorful aromatics like garlic, onions, and fresh herbs such as thyme and scallions. This traditional dish is a staple in Guyanese households, commonly enjoyed for special occasions like Old Year's Night (New Year's Eve) as it symbolizes luck and prosperity. The creamy richness from the coconut milk pairs perfectly with the earthy black-eyed peas and chicken often served with cucumbers and fried plantain. Check out Brandon on Instagram @brandongouveia for mo

Instructions

1. 1

   Place the cleaned chicken in a bowl. Add the garlic powder, thyme, chicken bouillon, brown sugar, browning sauce, five-spice powder, salt, and black pepper, and mix well. Marinate for 30 minutes up to 1 hour at room temperature for the best flavor.

2. 2

   In a large pot over medium, add and heat the oil.

3. 3

   When the oil is hot, add the chicken. Cook on all sides until it’s browned, 8–10 minutes.

4. 4

   Toss in the minced garlic, onion, tomatoes, and scallions. Cook, stirring constantly, for 2 minutes.

5. 5

   Add the black-eyed peas and the rinsed rice, and give it a good mix.

6. 6

   Pour in the coconut milk and water.

7. 7

   Season with salt to taste, and add the chile and thyme sprigs.

8. 8

   Lower the heat to low, cover the pot, and let the rice steam until fully cooked, about 30 minutes. Once done, remove the pot from heat. Fluff the rice with a fork.

9. 9

   Serve with fried plantains and sliced cucumber.

10. 10

    Enjoy!

Comments