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Dinner | Meat

Guyanese chicken cookup rice

A treat for your cell health and immune system

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Guyanese chicken cookup rice recipe
Serves:
6
Preparation:
15 Mins
Cooking:
75 Mins
High FODMAP:
Yes
Allergens:
Nuts, Fish
Check Your Own Recipe

What are the health benefits of Guyanese chicken cookup rice?

A treat for your cell health and immune system. This is a traditional Guyanese dish and varies from family to family. It can be made with beef, belly pork or chicken. 

 

Ingredients

Method

Ingredients

8 chicken thighs nutritional information
8 chicken thighs
350g long grain rice nutritional information
350g long grain rice
1 medium onion, peeled and finely chopped nutritional information
1 medium onion, peeled and finely chopped
200ml chicken stock nutritional information
200ml chicken stock
1 tbsp vegetable oil nutritional information
1 tbsp vegetable oil
2 cloves garlic, chopped finely nutritional information
2 cloves garlic, chopped finely
1 tsp dried oregano nutritional information
1 tsp dried oregano
100g creamed coconut nutritional information
100g creamed coconut
1 tsp dried thyme nutritional information
1 tsp dried thyme
Salt and pepper to taste nutritional information
Salt and pepper to taste
1 400g tin black eye peas. drained nutritional information
1 400g tin black eye peas. drained
½ tsp Worcester sauce  nutritional information
½ tsp Worcester sauce
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Pour the oil in to a large saucepan over a medium heat.
2) Add the onion and fry until softened.
3) Add the garlic, herbs and seasoning, and stir. Add a little water if needed to prevent sticking.
4) Add Worcestershire sauce.
5) Add the chicken thighs and brown, do this in batches if necessary.
6) Add the chicken stock and creamed coconut scraping the gooey bits off the bottom of the pan.
7) Add the rice and beans, cover with extra water if needed.
8) Bring to the boil then turn down to simmer, stirring occasionally, for an hour or until the chicken falls off the bone.
9) Add more water during cooking if it gets too dry.
10) Remove the chicken thighs from the saucepan and shred the chicken from the bones.
11) Add the chicken back to the pan, discarding the bones and skin.
12) Stir to incorporate the chicken and check the seasoning.
13) Serve with your favourite hot sauce.

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