Description
A vibrant and flavorful dish featuring succulently seasoned chicken, aromatic rice, and a medley of vegetables, embodying the essence of Caribbean cuisine.
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 for less heat)
- 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
- Season the chicken thighs with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder.
- Heat vegetable oil in a large pot over medium heat. Once hot, sear the seasoned chicken, skin side down, for 5-7 minutes per side.
- Remove the chicken and set aside. In the same pot, sauté the onion, minced garlic, red bell pepper, and green bell pepper for 3-4 minutes.
- Add the chopped tomato and the Scotch bonnet pepper, cooking for an additional 2 minutes.
- Stir in the long-grain rice, chicken broth, and coconut milk, ensuring no clumps remain. Bring to a boil.
- Nestle the seared chicken back into the pot, cover, and reduce heat to low. Simmer for 25-30 minutes.
- Stir in frozen peas during the last 5 minutes of cooking. Turn off the heat and let rest for 10 minutes.
- Fluff the rice and garnish with sliced green onions and fresh cilantro before serving.
Notes
Consider marinating the chicken overnight for deeper flavor. Use homemade chicken broth for richness.
