Description
A vibrant and flavorful dish combining tender chicken, creamy coconut milk, and spices, inspired by the Caribbean.
Ingredients
Scale
- 6 bone-in chicken thighs (skin-on or skinless)
- 2 tbsp vegetable or coconut oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers (optional, adjust for heat)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp ground allspice
- 1 tsp curry powder (optional but traditional)
- 1 ½ cups long-grain rice (jasmine or basmati)
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup canned kidney beans or pigeon peas (optional)
- Salt & black pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
- Heat the oil in your Dutch oven over medium-high heat. Season the chicken thighs generously with salt and black pepper, then add them to the pot. Sear the chicken until golden brown on both sides, which takes about 5–7 minutes per side. Once browned, remove the chicken from the pot and set it aside.
- Add the diced onion and red bell pepper in the same pot, sautéing them for 3–4 minutes until softened. Add the minced garlic and the Scotch bonnet peppers, continuing to cook until fragrant, about 1 minute. Stir in the fresh thyme, ground allspice, and curry powder.
- Pour in the long-grain rice, stirring to coat it with the spices and vegetables, allowing the rice to toast for about 1–2 minutes.
- Combine the coconut milk and chicken broth in the pot, stirring thoroughly. If you’re adding beans or peas, toss them in at this point. Carefully return the chicken to the pot, nestling it among the rice mixture.
- Cover the pot and reduce the heat to low. Allow everything to simmer for 25–30 minutes, or until the rice is fluffy and the chicken reaches an internal temperature of 165°F (74°C).
- Fluff the rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges.
Notes
Prep all your ingredients before starting to minimize stress. Marinate chicken the night before for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg
Keywords: Caribbean, Chicken, Rice, Coconut Milk, Spicy