Guyanese Cookup Rice

Prepare the Ingredients (5 minutes): Carefully cut the Scotch bonnet chile in half. Finely chop one half, reserving the other half whole. (Important: Use gloves when handling Scotch bonnet peppers to avoid skin irritation. Avoid touching your eyes or face.) Cut the chicken into large, bite-sized pieces.

Sear the Chicken (15 minutes): Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chicken pieces and brown on all sides, creating a rich, flavorful base. This step is crucial for developing depth of flavor.

Sauté Aromatics (5 minutes): Stir in the chopped Scotch bonnet pepper, finely chopped onion, and minced garlic. Cook, stirring frequently, until the onion becomes translucent and fragrant, releasing its natural sweetness.

Toast the Rice (3 minutes): Add the uncooked long-grain white rice to the skillet and stir to coat it evenly with the oil and aromatic mixture. Cook, stirring constantly, until the rice turns slightly opaque, enhancing its texture and preventing it from becoming mushy.

Combine and Simmer (5 minutes prep + 20 minutes cooking): Pour in the chicken broth, ensuring the rice is fully submerged. Bring the mixture to a boil over medium heat, then immediately reduce the heat to a gentle simmer. Stir in the black-eyed peas, coconut milk, green onions, and chopped thyme, distributing them evenly throughout the rice mixture. Gently nestle the cabbage chunks on top of the rice. Place the remaining whole Scotch bonnet half on top of the cabbage (this adds flavor without excessive heat).

Cook and Finish (20 minutes): Cover the skillet tightly and simmer gently for approximately 20 minutes, or until the rice is tender and the cabbage is cooked through. Check occasionally to ensure the mixture is not drying out on the bottom; if needed, add a small amount of water to prevent burning. Once cooked, stir in the butter to enrich the dish and add a subtle sheen. Season generously with salt and freshly ground black pepper to taste.