Chicken Cook-Up Rice Recipe - NYT Cooking - The New York Times

Published Dec. 1, 2023

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Hearty and satisfying, this one-pot meal combines tender coconut rice and black-eyed peas with chicken. Marinated in a slightly spicy and herbaceous green seasoning, the meat ends up deeply flavorful. The term “cook-up” is a Caribbean expression for a dish that incorporates the ingredients at hand, so it changes from cook to cook. Different iterations vary among the islands, including the types of beans and meat used. This version of cook-up rice is inspired by a one-pot Guyanese rice dish generally made on the weekends and also on New Year's Eve. With a tradition similar to American Southerners preparing black-eyed peas for a lucky new year, this beautiful dish is hearty and satisfying.

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Ingredients

Yield:8 to 10 servings

For the Green Seasoning

• 1bunch thyme, stems removed
• 1bunch basil, stems removed
• ½ bunch parsley, roughly chopped
• 10 to 12scallions, roughly chopped
• 1large yellow onion, chopped
• 1head garlic
• 3 to 4wiri wiri peppers or 1 whole Scotch bonnet pepper

For the Rice

• 1cup dried black-eyed peas (see Tip)
• 1whole (3-pound) chicken, cut into pieces and skin removed
• Salt and black pepper
• 1pound smoked turkey necks, wings or tails
• 1carrot, roughly chopped
• 1celery stalk, roughly chopped
• 2large onions, 1 quartered and 1 chopped
• 2bay leaves
• 1tablespoon extra-virgin olive oil
• 4garlic cloves, minced
• 1small bunch thyme
• 1Scotch bonnet, wiri wiri or habanero pepper
• 2cups parboiled long-grain rice
• 4scallions, finely chopped
• 2½ cups chicken stock
• 1(13-ounce) can coconut milk

Ingredient Substitution Guide

Nutritional analysis per serving (10 servings)

617 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 37 grams protein; 984 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Make the green seasoning: Add all the ingredients to a food processor and blend, adding water a few tablespoons at a time – up to 4 tablespoons – until you get a thick purée. (The seasoning can be stored in an airtight container in the refrigerator for up to a day.)

2. Make the rice: Place peas in a bowl with enough water to cover and soak overnight in the refrigerator. Season chicken with the green seasoning, 1 teaspoon salt and 1 teaspoon black pepper, and marinate for at least 1 hour and up to overnight in the refrigerator.

3. When ready to cook, strain peas, place in a large pot and cover with water. Add smoked turkey, carrot, celery, quartered onion and 1 bay leaf. Bring to a boil over medium heat. Cook, skimming any scum that rises to the top, until the peas soften but still have some bite, about 20 minutes. (They’ll continue cooking with the rice.) Strain the peas, remove the aromatics, reserve the turkey, and set aside.

4. Scrape off any excess marinade from the chicken. In a large pot over medium heat, add oil. Add chicken and brown, about 7 minutes per side. Transfer the chicken to a plate.

5. To the same pan, add the chopped onion, garlic, thyme, Scotch bonnet pepper, ½ teaspoon salt and ½ teaspoon black pepper and stir for 1 to 2 minutes, until fragrant.

6. Add rice and cook, stirring, for about 1 minute to absorb the fat from the pan.

7. Add smoked turkey, drained peas, scallions, chicken stock, coconut milk and remaining bay leaf to rice and stir thoroughly. Add 2½ cups water and bring to a boil, then add chicken and its juices to the pot.

8. Lower to a simmer, then cover the pot and cook for 25 to 30 minutes. The rice should be tender and all of the liquid should be absorbed. If rice is not tender and all of the liquid is gone, add water, a little at a time, and continue to cook until rice is tender. Serve immediately.

Tip

• You want to use dried beans here, rather than canned, for taste and texture. Canned beans don’t retain the same bite as dried.

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2023-12-01 04:55:33Z
CBMiQGh0dHBzOi8vY29va2luZy5ueXRpbWVzLmNvbS9yZWNpcGVzLzEwMjQ4MjMtY2hpY2tlbi1jb29rLXVwLXJpY2XSAQA

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