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Name: Cook-up Rice
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Guyana
Ingredients: 400 g long-grain rice; 200 g dried black-eyed peas, soaked overnight; 600 g bone-in chicken thighs; 400 ml coconut milk; 1 onion; 4 cloves garlic; 4 sprigs fresh thyme; 4 scallions; 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper; 500 ml water

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Guyana1 h 15 minServes 6cooked before

Cook-up Rice

Ingredients12

long-grain rice400 g
dried black-eyed peas, soaked overnight200 g
bone-in chicken thighs600 g
coconut milk400 ml
onion1
garlic4 cloves
fresh thyme4 sprigs
scallions4
vegetable oil2 tbsp
salt1 tsp
black pepper1/2 tsp
water500 ml

grainvegetablemeatfruitspice & sauceother

Method

Drain the soaked black-eyed peas and boil them in unsalted water until just tender, about 25 minutes, then drain.
Season the chicken with salt and pepper. Heat the oil in a heavy pot and brown the chicken on all sides; set aside.
Chop the onion, garlic, and scallions. In the same pot, soften the onion, then add the garlic, thyme, and half the scallions and cook briefly.
Return the chicken to the pot with the peas, coconut milk, and water. Simmer covered for 20 minutes.
Rinse the rice until the water runs clear, then stir it into the pot. Season and cook covered on low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
Rest off the heat for 10 minutes, fluff, and finish with the remaining scallions.