A one-pot Caribbean chicken and rice dinner featuring crispy chicken thighs, seasoned coconut rice, and colorful peppers. Bold, balanced, and easy to make in under an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
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4 bone-in, skin-on chicken thighs
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1 cup long-grain white rice (jasmine or basmati)
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1 cup full-fat coconut milk
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1 cup chicken broth
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 small onion, chopped
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3 garlic cloves, minced
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2 scallions, sliced
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1 tsp dried thyme
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1 tsp ground allspice
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1 tsp paprika
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Salt and pepper to taste
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1 tbsp oil
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Juice of 1 lime
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Optional: chopped cilantro for garnish
Instructions
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Season chicken with allspice, paprika, salt, and pepper.
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In a large skillet, heat oil and sear chicken skin-side down for 4–5 minutes per side. Remove and set aside.
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Sauté onion and peppers in the same pan for 3 minutes. Add garlic and half the scallions.
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Stir in uncooked rice and toast for 1 minute.
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Add coconut milk, chicken broth, thyme, and a pinch of salt. Stir.
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Place chicken thighs on top. Cover and simmer on low for 25–30 minutes.
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Rest for 5 minutes. Add lime juice, remaining scallions, and optional cilantro.