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A vibrant one-skillet dish featuring seared chicken thighs, fluffy coconut rice, and sweet bell peppers, seasoned with Caribbean spices and herbs.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs

  • 1 cup long-grain white rice (jasmine or basmati)

  • 1 cup full-fat coconut milk

  • 1 cup chicken stock

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 small onion, chopped

  • 3 garlic cloves, minced

  • 2 scallions, chopped

  • 1 tsp ground allspice

  • 1 tsp dried thyme

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 1 tbsp cooking oil

  • Juice of 1 lime

  • Optional: chopped cilantro for garnish

Instructions

  • Season chicken with allspice, paprika, salt, and pepper.

  • Heat oil in a skillet. Sear chicken for 4–5 minutes per side until golden. Set aside.

  • Sauté onion and bell peppers for 3 minutes. Add garlic and half the scallions.

  • Stir in uncooked rice and toast for 1–2 minutes.

  • Add coconut milk, chicken stock, thyme, and a pinch of salt. Stir to combine.

  • Return chicken to skillet, skin-side up. Cover and simmer on low for 25–30 minutes.

  • Let rest for 5 minutes off heat. Add lime juice, top with remaining scallions and optional cilantro.

Find it online: https://besthomeflavors.com/one-pan-caribbean-chicken-with-coconut-rice-a-flavorful-family-favorite/