Caribbean Chicken and Rice

Ingredients

2 tablespoons vegetable oil

4 chicken thighs, skin on

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Caribbean jerk seasoning

1 cup long-grain rice

1 can (14 oz) coconut milk

1 cup chicken broth

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 teaspoon fresh thyme

1 scotch bonnet pepper, finely chopped (optional)

1/2 cup frozen peas

Fresh cilantro for garnish

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App

Directions

Heat Oil: In a large skillet over medium heat, warm the vegetable oil. Season chicken thighs with salt, pepper, and jerk seasoning. Place them skin-side down in the skillet, cooking until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add the onion, bell peppers, and garlic. Sauté until soft, about 5 minutes.
Combine and Simmer: Stir in the rice, coconut milk, chicken broth, thyme, and scotch bonnet pepper.
Bring the mixture to a boil, then reduce the heat to low. Return the chicken to the skillet, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is thoroughly cooked.
Final Touches: Stir in the peas, cooking until heated through, about 2 minutes. Garnish with fresh cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings