Take your taste buds to the Caribbean with this chicken Guyanese cook-up rice dish, with black-eyed peas, coconut milk, cabbage, and Scotch bonnet pepper.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
541 Calories
Recipe Instructions
Step 1
Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
Step 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of mixture; place remaining Scotch bonnet half on top of cabbage.
Step 3
Cover; simmer until rice and cabbage are tender, about 20 minutes. Check occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper before serving.
Ingredients
2 tablespoons butter
1 (14 ounce) can coconut milk
1 tablespoon olive oil
salt and pepper to taste
3 cloves garlic, minced
4 cups chicken broth
1 onion, finely chopped
2 cups uncooked long-grain white rice
1 (15 ounce) can black-eyed peas, rinsed and drained
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
