Chicken, Shrimp And Rice(From Guyana)
A hearty Guyanese dish combining tender chicken, flavorful shrimp, and aromatic rice infused with spices, perfect for a comforting family meal or special gathering.
Ingredients
- 4 lb. chicken ⓘ
- 7 c. water ⓘ
- 2 leeks, sliced ⓘ
- 1 bay leaf ⓘ
- 2 sprigs parsley ⓘ
- 1 Tbsp. salt ⓘ
- 8 peppercorns
- 1 1/2 c. rice ⓘ
- 4 Tbsp. oil (peanut or canola) ⓘ
- 2 medium onions, finely chopped ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 1/2 c. chopped, cooked shrimp ⓘ
- 1 c. crabmeat ⓘ
- 1 c. chopped ham
- 2 tsp. ground coriander
- 1 tsp. ground cumin ⓘ
- 1/2 tsp. chili powder ⓘ
- 1/4 tsp. mace ⓘ
- 1/2 c. chopped nuts ⓘ
Instructions
- Place chicken, water, leeks, bay leaf, parsley, salt, and peppercorns in a large pot and bring to a boil.
- Lower heat; cover and simmer for 1 hour 15 minutes or until chicken is tender.
- Remove chicken and let cool.
- Strain and reserve the broth.
- Remove skin from chicken and slice meat into strips.
- Bring 3 cups of reserved broth to a boil.
- Add rice and stir once with a fork.
- Lower heat; cover and cook rice about 25 minutes or until liquid is absorbed.
- Heat oil in a large, heavy casserole and sauté onions and garlic until golden brown.
- Add rice and cook until lightly browned, stirring frequently.
- Add chicken, shrimp, crabmeat, ham, coriander, cumin, chili powder, mace, and about 1/4 cup broth; combine thoroughly.
- Cook over low heat for about 10 minutes or until ingredients are heated through, stirring frequently.
- Stir in chopped nuts and serve immediately.
Tips & Substitutions
To enhance flavor, consider marinating the chicken in spices overnight. If you don't have leeks, shallots or green onions can be good substitutes. For a twist, add a splash of coconut milk to the rice during cooking. You could also use brown rice for a healthier option, though cooking times will vary. Adjust spices according to your heat preference.
Serving Suggestions
Serve this dish hot, garnished with fresh parsley or cilantro for a pop of color. It pairs beautifully with a side of steamed vegetables or a crisp salad. For a complete meal, consider serving with plantains or a refreshing cucumber salad. This dish is also great for meal prep or potlucks, as it holds up well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of water or broth to prevent drying out. Stir occasionally until heated through. This dish can also be frozen for up to 2 months; just thaw in the refrigerator overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Shrimp And Rice(From Guyana) contains roughly 2382 calories, with 14g protein, 56g carbohydrates, and 247g fat. It is an excellent source of iron (192% of the Daily Value), dietary fiber (84% of the Daily Value), and calcium (51% of the Daily Value). Note that it is relatively high in sodium, at 1403mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different proteins instead of chicken and shrimp?
Yes, you can substitute chicken with turkey or even tofu for a vegetarian option. For the shrimp, scallops or additional crabmeat can work well. Adjust cooking times accordingly, as seafood cooks faster than chicken.
What type of rice is best for this recipe?
Long-grain rice is ideal for this dish, as it cooks fluffy and separate. Basmati or jasmine rice can also be used for added flavor. Avoid short-grain rice, as it tends to become sticky.
Can I make this dish in advance?
Absolutely! This dish can be made ahead of time and stored in the refrigerator. The flavors will meld beautifully as it sits. Just ensure to reheat gently to maintain the texture of the proteins and rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).