Description
Escape to the islands tonight! This Caribbean chicken sizzles with scotch bonnet heat and coconut-infused rice for the perfect tropical getaway right in your kitchen.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 2 tbsp (30ml) vegetable oil
- 1 large onion, diced (about 1½ cups)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tsp ground allspice
- 1 scotch bonnet pepper, seeded and minced
- 2 cups (400g) long-grain rice, rinsed
- 1 can (13.5 oz/400ml) coconut milk
- 2 cups (475ml) chicken broth
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 2 green onions, sliced (for garnish)
- Lime wedges (for serving)
Instructions
- Season chicken thighs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown chicken skin-side down for 6-7 minutes until crispy, then flip and cook 3-4 minutes more. Transfer chicken to a plate.
- Add onions and bell peppers to the same pan. Sauté for 4-5 minutes until softened. Add garlic, thyme, allspice, and scotch bonnet pepper. Cook 1 minute until fragrant.
- Stir in rice and toast for 2 minutes. Pour in coconut milk and chicken broth, scraping up any browned bits. Add kidney beans and bring to a gentle boil.
- Nestle chicken skin-side up into the rice mixture. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat and let stand covered for 10 minutes. Fluff rice with a fork, garnish with green onions, and serve with lime wedges.