Description
A vibrant, flavorful one-pot Caribbean-style chicken and rice dish bursting with aromatic spices, tender chicken, colorful vegetables, and creamy coconut milk.
Ingredients
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium tomato, chopped
- 1 Scotch bonnet pepper (or habanero substitute), whole or minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1½ cups long-grain white rice (or basmati rice)
- 1½ cups chicken broth
- 1 cup coconut milk
- 1 teaspoon salt (adjust to taste)
- ½ cup frozen peas (optional)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish)
Instructions
- In a bowl, mix salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat chicken dry and coat with this spice mix. Let rest 10–15 minutes.
- Heat oil in a heavy-bottomed pot or Dutch oven over medium-high. Sear chicken skin-side down for 4–5 minutes per side until golden. Remove and set aside.
- In the same pot, sauté onion, garlic, and bell peppers for 3–4 minutes. Add tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika; cook ~2 minutes to toast spices.
- Stir in rice to coat, then add chicken broth, coconut milk, and salt. Nestle seared chicken thighs back into pot, skin-side up.
- Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes, or until rice is tender and chicken reaches 165°F (74°C).
- If using peas, stir them in during the last 5 minutes of cooking. Remove from heat and let rest, covered, for 5–10 minutes.
- Fluff the rice, garnish with green onions and cilantro, and serve hot (with optional lime wedges for zest).
Notes
- Adjust the heat by removing seeds/membranes of the Scotch bonnet or substituting habanero.
- Use bone-in chicken for more flavor; drumsticks or boneless thighs are fine substitutions.
- Letting the dish rest off heat allows rice to finish absorbing liquid and flavors to meld.
- Customize with extra vegetables like zucchini, corn, or okra; or swap in tofu or shrimp.
- For a lighter version, use skinless chicken, light coconut milk, or replace rice with quinoa.
- Store leftovers refrigerated up to 3 days; freeze up to 3 months—thaw before reheating.
Nutrition
- Serving Size: 1 chicken thigh with 1 cup of rice
- Calories: 520
- Sugar: 4 g
- Sodium: not provided
- Fat: 22 g
- Saturated Fat: not provided
- Unsaturated Fat: not provided
- Trans Fat: not provided
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: not provided