In Guyana, cook-up rice or all-in-one. It’s typically made on Sundays or when there are plenty of mouths to feed! It is a hearty and rustic rice dish.
Ingredients
- (3-pound) chicken, cut into pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons canola oil, or other neutral oil
- 1 cup diced onions, divided
- 4 sprigs thyme, divided
- 1 cup dried black-eyed peas, soaked overnight
- 4 cups coconut milk
- 2 cups parboiled long-grain rice, rinsed and drained
- 10 large basil leaves, torn
- 1/2 cup diced tomatoes
- 2 medium green onions, thinly sliced
Directions
Lightly brown chicken in a pan
Add half an onion and two sprigs of thyme to a pot and cook till the onions are translucent
Drain and add peas cook for two minutes
Add the appropriate amount of peas and bring to biol l till pot then simmer
Add coconut milk, chicken pieces, rice, remaining onions, remaining 2 sprigs of thyme, basil, tomatoes and green onions to the pot. Season with salt and pepper to taste and stir to mix.
Then cover the pot and bring to a boil. Once boiling, cook for 6 to 7 minutes. Then bring heat to low and let simmer for 30 minutes until the surface of the post is visible