Ingredients
- Chicken thighs (boneless, skinless): 1.5 lbs
- Yellow bell pepper: 1 medium, diced
- Onion: 1 medium, diced
- Garlic: 4 cloves, minced
- Scotch bonnet pepper: 1/2, finely minced (optional, use with caution!)
- Allspice: 1 teaspoon
- Thyme: 1 teaspoon, dried
- Coconut milk: 1 can (13.5 oz)
- Long grain rice: 1.5 cups
- Chicken broth: 3 cups
- Olive oil: 2 tablespoons
- Salt and black pepper: to taste
Instructions
- Step 1: Season the chicken thighs with salt, black pepper, allspice, and thyme. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until lightly browned. Remove chicken and set aside.
- Step 2: In the same skillet, add the diced onion and yellow bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and Scotch bonnet pepper (if using) and cook for another minute until fragrant.
- Step 3: Add the chicken broth and coconut milk to the skillet. Bring to a simmer. Stir in the rice.
- Step 4: Place the seared chicken thighs on top of the rice mixture. Reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Do not lift the lid during cooking if possible.
- Step 5: Once cooked, let the dish rest for 5 minutes before fluffing the rice with a fork. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of chicken broth or water to the rice before microwaving to prevent it from drying out.
- Garnish with fresh cilantro or chopped green onions for a vibrant pop of color and flavor when serving.
- To deepen the Caribbean flavor, marinate the chicken in a mixture of lime juice, soy sauce, and a pinch of brown sugar for at least 30 minutes before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American