Guyanese Cook-Up Rice with Chicken and Pigeon Peas
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Ingredients
- 700 g bone-in chicken thighs and drumsticks
- 350 g long grain rice
- 400 g pigeon peas
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 2 spring onions
Nutrition (per serving)
- Calories
- 954 kcal
- Protein
- 46.1 g
- Carbohydrate
- 94.9 g
- of which sugars
- 6.6 g
- Fat
- 41.4 g
- of which saturates
- 23.5 g
- Fibre
- 9.9 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken pieces in a large pot over a high heat for 5-6 minutes, then add the sliced onion and crushed garlic and cook for 5 minutes.
- 2
Stir in the rinsed rice, pigeon peas, coconut milk, thyme sprigs and 300ml water.
- 3
Bring to the boil, then cover and simmer for 20-25 minutes until the rice is tender, the chicken has no pink remaining and the liquid is absorbed.
- 4
Lift out the thyme sprigs and fluff the rice with a fork.
- 5
Scatter with the sliced spring onions and serve.
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