Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups jasmine rice
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp ground allspice
- 1/2 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 scallion, sliced
- 1 lime (for serving)
Instructions
- Season chicken with allspice, thyme, paprika, cayenne, salt, and black pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken thighs until golden brown on both sides. Remove and set aside.
- In the same pot, sauté onion, red bell pepper, and garlic until softened and aromatic.
- Add jasmine rice and stir well to coat in the spices and oil.
- Pour in coconut milk and chicken broth. Stir and bring to a light boil.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is fluffy and the chicken is cooked through.
- Garnish with scallions and lime wedges. Serve warm.
Notes
- For more heat, add 1 chopped scotch bonnet or a splash of hot sauce.
- Swap jasmine rice for brown rice or cauliflower rice for a healthier variation.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean