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 more recipe inspo!
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
1 hr 35 min
1 hr 35 min
Cook Time
1 hr
1 hr
Total Time
2 hr 35 min
2 hr 35 min
Prep Time
1 hr 35 min
1 hr 35 min
Cook Time
1 hr
1 hr
Ingredients
for 10 servings
- 1.5 lb bone-in, skinless chicken thighs, cut into pieces
- 1.5 tablespoons garlic powder
- 1 tablespoon fresh thyme
- 1 tablespoon chicken bouillon
- ½ tablespoon brown sugar
- ½ tablespoon browning sauce or soy sauce
- 2 teaspoons five-spice powder
- 1 teaspoon salt, plus more to taste
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 3 roma tomatoes, chopped
- 3 stalks scallions, chopped
- 2 (15½-ounce) cans black-eyed peas
- 1.5 cups long-grain parboiled rice, rinsed until the water runs clear
- 1 (13.66-ounce) cans coconut milk
- 1 cup water
- ½ Scotch bonnet chile, with seeds for spice
- 3 fresh thyme sprigs
- Fried plantain, for serving
- sliced cucumber, for serving
Nutrition Info
- Calories 481
- Fat 15g
- Carbs 59g
- Fiber 9g
- Sugar 9g
- Protein 29g
Estimated values based on one serving size.
Preparation
- 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.
- In a large pot over medium, add and heat the oil.
- When the oil is hot, add the chicken. Cook on all sides until it’s browned, 8–10 minutes.
- Toss in the minced garlic, onion, tomatoes, and scallions. Cook, stirring constantly, for 2 minutes.
- Add the black-eyed peas and the rinsed rice, and give it a good mix.
- Pour in the coconut milk and water.
- Season with salt to taste, and add the chile and thyme sprigs.
- 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.
- Serve with fried plantains and sliced cucumber.
- Enjoy!
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