Chicken Cook-Up Rice
Published Dec. 1, 2023
- Total Time
- 9 hours 20 minutes
- Prep Time
- 30 minutes
- Cook Time
- 50 minutes, plus overnight soaking and marinating
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 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
For the Green Seasoning
For the Rice
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
- Step 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.)
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Add rice and cook, stirring, for about 1 minute to absorb the fat from the pan.
- Step 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.
- Step 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.
- You want to use dried beans here, rather than canned, for taste and texture. Canned beans don’t retain the same bite as dried.
Private Notes
Comments
Nice. Trinidadian 75-min version: 1. season 1lb of diced breast or thighs w/scallion, onion, 1 plum tomato diced, garlic, parsley, culantro/cilantro, ginger, thyme, hot pepper. 2. Brown/caramelize 1 tbsp sugar in canola or ghee & sauté chicken on high. 3. Add 1 cup rice & 1 tin drained Goya pigeon peas or red kidney beans or black eye peas.1/2 cup diced carrot. 4. Add 1 cup Goya coconut milk and 1 cup water. For richer, 2 cups of coconut milk. 4. Cover, cook on low till liquid is absorbed.
Respectfully, I have long been frustrated by recipe ingredient lists that measure herbs or anything else in "bunches". There is simply no way to determine how much that means in real terms - cups, tablespoons or whatever. A "bunch" of parsley is quite differently sized in Whole Foods and Safeway, for example. It seems to me that one would want to duplicate the recipe writer's dish exactly the first time, and only later vary amounts of thyme, basil, or parsley to taste.
Curious, and concerned for Bill… I googled “how much is a bunch of herbs?” For me, I use my judgment. But: “Larger-leafed varieties, like mint, parsley, and basil, should go closer to two or more ounces, while more compact and potent plants like thyme and rosemary stick closer to one. (Bay leaves are the one exception: Per The Book of Yields, just a half-ounce qualifies as a bunch.)Feb 13, 2023”
This was delicious, though the smoked flavor kind of won out over all the rest of the spices despite marinating it overnight. The chicken was incredibly tender, though, and perhaps that was the intention. It's definitely something that could be different every time I make it, so I look forward to playing with it. Perhaps even trying this without the smoked meat, since it seems like it would be more unique without it. As it was, strong Jambalaya vibes. (Don't get me wrong, I love jambalaya!)
This was pretty good, but was somewhat one note tasting. I felt like it needed some brightness for balance. Although my grocery store did not have scotch bonnets so I used Fresnos and Habanero which may have impacted the final product. Mine turned out very heavy on the was savory side. Maybe some preserved lemon or other acid? Maybe serve on spinach or other greens? I only soaked the peas in water for about 2 hrs and they turned out perfect - tender but with just a little bit of tooth. Will make again and try some tweaks. Interested if anyone tried to add acid or if they were also tempted to keep the broth the peas were boiled in. Seemed like some good flavor might have been captured there.
We made this for New Year’s Day instead of our usual Hoppin’ John. It was reminiscent of our usual NY fare - with the smoked turkey standing in for smoked sausage. When I make this again I will put less than the amount of water called for - I think everything would have been tender and more flavorful with 1-11/2 cups. The chicken holds the green herbaceous notes well. It was pretty delicious.