Description
A comforting, flavor-packed one-pot meal inspired by Caribbean spices and simple, wholesome ingredients.
Ingredients
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1.5 kg bone-in, skin-on chicken thighs or drumsticks
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2 tablespoons fresh lime juice
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3 tablespoons vegetable oil
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1 tablespoon ground allspice
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon ground ginger
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2 tablespoons vegetable oil
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1 medium onion, finely chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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2 cups long-grain rice, rinsed
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3 cups chicken broth
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1 cup coconut milk
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1 teaspoon dried thyme
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½ teaspoon ground turmeric
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup canned kidney beans, drained and rinsed
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2 green onions, sliced
Instructions
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Combine lime juice, oil, spices, salt, and pepper. Coat chicken thoroughly and marinate for at least 2 hours.
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Heat oil in a large pot and sear chicken until golden on both sides. Remove and set aside.
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Sauté onion and bell peppers until softened. Add garlic and cook briefly.
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Stir in rice and toast for 1 minute.
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Add chicken broth, coconut milk, thyme, turmeric, salt, and pepper. Bring to a simmer.
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Return chicken to the pot, add kidney beans, cover, and cook on low for 25 to 30 minutes.
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Rest for 10 minutes, garnish with green onions, and serve.
Notes
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Adjust seasoning to taste before serving.
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For best results, let the dish rest before uncovering.
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Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes