Description
A one-pan Caribbean classic that brings warmth and color to your table with juicy chicken thighs, fluffy spiced rice, and a medley of hearty vegetables. It’s comfort food with a tropical soul.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice
- 2 carrots, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp ground allspice
- 1 tsp dried thyme
- 2 1/2 cups chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Chopped parsley or green onions (for garnish)
Instructions
1. Pat chicken thighs dry and season with salt, pepper, allspice, and thyme.
2. Heat oil in a large skillet or Dutch oven. Sear chicken on both sides until golden, about 5-7 minutes per side. Remove and set aside.
3. In the same pan, sauté onions and garlic until translucent.
4. Add carrots and bell peppers. Cook for 3 minutes.
5. Stir in rice and toast for 2 minutes, coating each grain.
6. Pour in chicken broth and stir to combine, scraping up browned bits.
7. Nestle chicken thighs on top, skin-side up. Cover and simmer on low for 20-25 minutes.
8. Turn off heat and let rest, covered, for 5 minutes.
9. Fluff rice and garnish with chopped parsley or green onions before serving.
Notes
You can substitute boneless chicken thighs, but reduce the simmering time slightly.
For extra heat, add a chopped Scotch bonnet pepper or a pinch of cayenne.
Use low-sodium chicken broth to control saltiness.