Small Batch Guyanese Cookup Rice

Ingredients

• 1 to 1 1/2 pounds chicken thighs or chicken breast, cut into 2 to 3-inch pieces
• 1 1/2 tablespoons green seasoning
• 1 teaspoon seasoned salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon casareep (optional)
• 1 teaspoon chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons neutral cooking oil (see Notes)
• 1/2 cup diced yellow onion
• 3 garlic cloves, crushed
• 2 to 3 wiri wiri peppers or 1 small Scotch bonnet
• 3 fresh basil leaves, thinly sliced
• Leaves from 4 to 5 sprigs fresh thyme
• 2 scallions, finely chopped
• 1 cup (8 ounces) parboiled rice, rinsed
• 1/2 cup dried black-eyed peas, soaked overnight (see Notes)
• 2 to 2 1/2 ounces chopped spinach, poi bhaji, or bok choy
• 1 cup (8 ounces) unsweetened coconut milk (see Notes)
• 1 small bouillon cube or 1/2 teaspoon salt

Instructions

1. 1

   Soak the dried black-eyed peas overnight in enough...: Soak the dried black-eyed peas overnight in enough water to cover them by about 3 inches. If you're short on time, soak them for at least 6 to 8 hours.

2. 2

   Season the chicken with the green seasoning, seasoned...: Season the chicken with the green seasoning, seasoned salt, paprika, black pepper, casareep (if using), basil, and thyme. Cover and marinate for at least 2 hours, or overnight for the best flavor.

3. 3

   Rinse the parboiled rice in a fine mesh...: Rinse the parboiled rice in a fine mesh strainer until the water runs clear. Set aside.

4. 4

   Heat the oil in a medium pot over...: Heat the oil in a medium pot over medium heat. Add the onion, garlic, peppers, basil, thyme, and scallions. Sauté for 2 to 3 minutes, until fragrant.

5. 5

   Add the seasoned chicken and cook for about...: Add the seasoned chicken and cook for about 15 minutes, stirring occasionally, until the chicken is fully cooked and most of the liquid has cooked off.

6. 6

   Stir in the rinsed rice and soaked black-eyed...: Stir in the rinsed rice and soaked black-eyed peas.

7. 7

   Pour in the coconut milk, then add enough...: Pour in the coconut milk, then add enough water to cover the rice and chicken by about 2 inches. Stir in the chopped spinach and bouillon cube.

8. 8

   Bring to a boil, then reduce the heat...: Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking.

9. 9

   As the rice cooks, check the liquid level....: As the rice cooks, check the liquid level. If it begins to dry out before the rice is tender, add about ¼ cup boiling water at a time as needed.

10. 10

    If the cook-up rice looks slightly wet at...: If the cook-up rice looks slightly wet at the end of cooking, turn off the heat, cover the pot, and let it rest for 10 minutes. The rice will continue absorbing the remaining liquid, giving you the perfect texture without becoming mushy. If you prefer a softer, slightly wetter cook-up rice, stir in a little more hot water and let it simmer for another 5 minutes before serving.