Comforting Guyanese coconut rice cooked with chicken, red beans, corn, and zesty Swiss Mambo sauce.This version stays true to the comforting, one-pot character of traditional Guyanese Cook-Up Rice while giving it a subtle Mambo finish.
Ingredients
- 500 g Chicken pieces, bone-in preferred
- 2 cups Parboiled Rice long-grain , washed
- 1 cup Swiss Red Beans cooked
- ½ cup Swiss Kernel Corn
- 1 medium Onion medium, diced
- 3 cloves Garlic minced
- 2 Spring Onions chopped
- 1 stalk Celery diced
- 2 tbsp Guyanese Green Seasoning
- 2 sprigs Thyme fresh
- 1 whole Scotch Bonnet Pepper
- 1 cup Coconut Milk fresh
- 2½ cups Chicken Stock
- 2 tbsp Vegetable Oil
- Salt and freshly ground black pepper to taste
- 3 tbsp Swiss Mambo Sauce
Instructions
- Wash the rice several times until the water runs clear. Drain and set aside.
- Season the chicken with the green seasoning, salt and black pepper. Allow it to marinate for at least 30 minutes.
- Heat the oil in a heavy pot over medium-high heat. Brown the chicken on all sides until lightly caramelised.
- Add the onion, garlic, celery and spring onions. Cook for 3–4 minutes until softened and fragrant.
- Stir in the Swiss Red Beans, Swiss Kernel Corn and the washed rice, mixing well to coat everything with the seasonings.
- Pour in the coconut milk and chicken stock. Add the thyme and the whole Scotch bonnet pepper.
- Bring to a boil, then reduce to a gentle simmer. Cover tightly and cook for 25–30 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the Scotch bonnet. Stir in the Swiss Mambo Sauce and gently fluff the rice with a fork so the sauce lightly coats the chicken and rice without overpowering the traditional flavour.
- Cover and allow the Cook-Up Rice to rest for 10 minutes before serving.
