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Caribbean Cookup Rice

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Caribbean
Caribbean Cookup Rice
Ingredients
  • 1 scotch bonnet chile pepper
  • 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
  • 2 skinless, bone-in chicken breast halves - cut in half
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 4 sprigs thyme, chopped
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 4 green onions, coarsely chopped
  • 1/2 head cabbage, cored and cut into large chunks
  • 2 tablespoons butter
  • salt and pepper to taste
Instructions
1
Begin by carefully slicing the scotch bonnet chile in half and then chopping one of those halves. Make sure to reserve both halves for later use, as they will add extra heat to your dish. To prevent any accidental splashes, wear gloves while chopping the chile, and be mindful of your eyes, nose, and mouth after handling it.
2
Next, cut the chicken pieces into substantial chunks. This will ensure they cook evenly and quickly in the pan.
3
Heat a generous amount of olive oil in a large, deep skillet or Dutch oven over medium heat. Once the oil is hot, carefully add the chicken pieces and cook until they are evenly browned on all sides. This should take around 15 minutes, depending on the size of your chicken pieces.
4
While the chicken is cooking, take the chopped chile and sauté it with some sliced onion and minced garlic in the same skillet. Stir occasionally to prevent burning, and continue cooking until the onion is translucent and has lost some of its crunchiness. This should take around 5 minutes.
5
Now, add the rice to the skillet and stir it in with a spoon. Make sure the rice is evenly coated with oil, then let it sit for a few minutes until it turns slightly opaque but doesn't start to brown.
6
Pour in the chicken stock and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a gentle simmer and let it cook for about 5 minutes.
7
Next, stir in the coconut milk, thyme, black-eyed peas, and green onions until everything is well combined.
8
Carefully place the cabbage chunks on top of the mixture, and position the reserved half chile on top of the cabbage.
9
Cover the skillet or Dutch oven and let it simmer until the rice and cabbage are tender, about 20 minutes. Check on the mixture periodically to ensure it's not getting too dry at the bottom, and add a small amount of water if necessary to prevent burning.
10
Before serving, stir in some melted butter and season the dish with salt and pepper to taste.