Guyanese Cook-up Rice

Ingredients

• 600 g bone-in chicken thighs, cut into 5 cm pieces
• 2 tbsp green seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 200 g dried black-eyed peas
• 300 g parboiled long-grain rice
• 400 ml coconut milk
• 500 ml water
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 garlic cloves, crushed
• 3 spring onions, chopped
• 4 sprigs fresh thyme
• 6 fresh basil leaves, sliced
• 2 wiri wiri peppers or 1 scotch bonnet, left whole
• 1 chicken stock cube
• 100 g spinach or callaloo leaves, shredded

Before you cook

• Soak the black-eyed peas in cold water overnight, then drain them.
• Toss the chicken with the green seasoning, salt, pepper and paprika, and leave it to marinate for at least 1 hour.
• Rinse the rice in several changes of water until the water runs clear, then drain it.
• Dice the onion, crush the garlic and chop the spring onions and basil.

Steps

1. Put the soaked peas in a saucepan with plenty of water and boil for 25 minutes until just tender, then drain.
2. Heat the oil in a heavy pot over medium-high heat.
3. Add the marinated chicken and brown it for 6 minutes, turning the pieces so they colour on all sides.
4. Stir in the onion, garlic, spring onion, thyme and basil and cook for 3 minutes.
5. Add the drained peas and the rinsed rice, and stir for 2 minutes to coat every grain in the oil.
6. Pour in the coconut milk and water, then crumble in the stock cube.
7. Lay the whole peppers on top and bring the pot to a boil.
8. Turn the heat to low, cover the pot tightly and cook for 20 minutes.
9. Scatter the shredded spinach over the surface and put the lid straight back on.
10. Cook for a further 10 minutes until the liquid is absorbed and the rice is tender.
11. Take the pot off the heat and let it stand, still covered, for 10 minutes.
12. Lift out the peppers and thyme stalks, then fork the rice through and serve.