Guyanese Chicken Cook-Up Rice

Guyanese Chicken Cook-Up Rice

Cook-up rice is one of Guyana's national dishes. Learn how to make it with chicken parts and peas or beans of choice. It's a great one-pot meal.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Pat chicken dry and season lightly with salt and pepper.
  3. Step 3

    Heat oil in a large heavy-duty pot or Dutch oven on medium-high heat until it shimmers.
  4. Step 4

    Add the chicken to the pot in a single layer, in batches if necessary to avoid overcrowding, and brown lightly on both sides. Remove the chicken from pot and set aside. The chicken will not be fully cooked at this stage.
  5. Step 5

    Add half of the onions and 2 sprigs of thyme to pot and sauté for 2 minutes or until onions are translucent.
  6. Step 6

    Drain peas well and add to the pot. Cook for 2 minutes, stirring occasionally.
  7. Step 7

    Add lukewarm water to the peas, the quantity according to package directions. Bring to a boil, reduce to a simmer, and continue to cook until the peas are al-dente and the water has significantly reduced.
  8. Step 8

    Add coconut milk, reserved chicken pieces, rice, remaining onions, remaining 2 sprigs of thyme, basil, tomatoes and green onions to the pot. Season with salt and pepper to taste and stir to mix.
  9. Step 9

    Cover pot and bring to a boil. When the pot comes to a boil, let cook on high heat for 6 to 7 minutes or until you begin to see the surface of the rice. Reduce heat to low, cover pot and let cook for 30 to 35 minutes or until the liquid has mostly evaporated and the chicken is cooked through.
  10. Step 10

    The rice should be glossy, with loose grains loose grains that are cooked through.
  11. Step 11

    Let rest 10 to 15 minutes before serving.