Description
A cozy, flavorful one-pot meal featuring chicken thighs, rice, and a blend of Caribbean spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5-2 pounds Boneless skinless chicken thighs (Best choice for juiciness and flavor.)
- 2 cups Rice (Basmati or Long-Grain White) (Basmati gives fluffy grains, Long-grain white is classic.)
- 1 large Onion, chopped
- 1 large Bell pepper, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste (For a deep, slightly sweet base.)
- 4 cups Low sodium chicken stock or coconut milk (Coconut milk adds richness.)
- 1 tablespoon Lime juice or vinegar (To enhance flavors.)
- 2 tablespoons Caribbean spices or jerk seasoning (Start moderate and adjust for heat.)
- 2 tablespoons Fresh thyme, optional
- 2 scallions Chopped, optional (For garnish.)
- 1 hot Pepper, optional (Add for extra heat.)
Instructions
Preparation
- Season chicken thighs well with Caribbean spices or jerk seasoning and sear them in a Dutch oven until browned, then set aside.
- In the same pot, cook chopped onion and bell pepper over medium heat until softened.
- Add minced garlic and tomato paste, stirring for about a minute until fragrant.
- Stir in the rice and cook briefly to toast the grains.
- Pour in the chicken stock (or stock and coconut milk), scraping up any browned bits from the bottom of the pot.
- Nestle the chicken thighs back into the pot and bring to a gentle simmer.
- Cover the pot and bake in a preheated oven at 375°F for about 25-35 minutes, or until the rice is tender and liquid is absorbed.
- Let it rest for 10 minutes, covered, before serving.
- Squeeze lime over the top and garnish with chopped scallions if desired.
Notes
This recipe is flexible; feel free to add beans, peas, or diced tropical fruits like mango for a sweet contrast. Serve with lime wedges and a light cucumber salad on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: Caribbean