Description
A vibrant one-pot dish featuring tender chicken, fragrant rice, and Caribbean spices simmered in coconut milk and savory broth. Perfect for family dinners or flavorful meal prep.
Ingredients
6 bone-in chicken thighs (about 2 pounds / 900 g)
2 tablespoons olive oil (30 ml)
1 teaspoon paprika (5 g)
1 teaspoon dried thyme (5 g)
1 teaspoon garlic powder (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon salt (5 g)
1 tablespoon lime juice (15 ml)
2 cups long-grain white rice (400 g)
1 tablespoon olive oil (15 ml)
1 medium onion, diced (150 g)
1 red bell pepper, diced (150 g)
1 green bell pepper, diced (150 g)
4 garlic cloves, minced
1 teaspoon ground cumin (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon turmeric (2 g)
1 teaspoon dried thyme (5 g)
1 teaspoon salt (5 g)
3 cups chicken broth (720 ml)
1 cup coconut milk (240 ml)
1 cup diced tomatoes (200 g)
1 cup frozen peas (150 g)
2 green onions, chopped
2 tablespoons chopped cilantro (10 g)
Instructions
Season the chicken thighs with paprika, thyme, garlic powder, black pepper, salt, and lime juice. Let marinate for 15 minutes.
Heat olive oil in a large skillet over medium heat and brown the chicken for 5–6 minutes per side. Remove and set aside.
In the same pan, sauté onion for 3–4 minutes until soft. Add bell peppers and garlic and cook 2 minutes more.
Stir in the rice and cook for 1–2 minutes to lightly toast it.
Add cumin, smoked paprika, turmeric, thyme, and salt. Mix well.
Pour in chicken broth, coconut milk, and diced tomatoes. Stir and bring to a simmer.
Return the chicken to the pan, cover, and cook on low heat for 25 minutes.
Add frozen peas, cover again, and cook 5 more minutes.
Let the dish rest for 5 minutes before serving. Garnish with green onions and cilantro.
Notes
Use bone-in chicken thighs for the most flavor and tenderness. Rinse the rice before cooking to remove excess starch and improve texture. If using brown rice, increase broth to 3½ cups (840 ml) and cook about 15 minutes longer. This dish stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes