Guyanese Cookup Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 head cabbage, cored and cut into large chunks
• 2 tablespoons butter
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken pieces with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the chicken in batches, about 8 minutes, then set aside.

2. Lower the heat to medium. Add the butter, onion and garlic to the pot and cook, stirring, until softened, about 5 minutes.

3. Return the chicken to the pot with the chicken broth, coconut milk, thyme, and the whole scotch bonnet chile pepper. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes.

4. Stir in the rice and black-eyed peas, then add the cabbage chunks on top. Cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 20 minutes.

5. Check that the chicken reaches 165°F (74°C) in the thickest part, then remove and discard the scotch bonnet pepper. Season with salt and pepper to taste.

6. Gently fluff the rice and stir in the green onions just before serving. Serve the chicken on top or alongside.