Description
A warm, flavorful one-pot meal bringing island tastes to your table with tender chicken, creamy coconut rice, and aromatic spices.
Ingredients
Scale
- 2 cups rice
- 1 lb chicken thighs
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon thyme
- 1 teaspoon allspice
- Salt and pepper to taste
- 1 lime, juiced
- Green onions for garnish
Instructions
- Heat a large pot over medium heat with 1–2 tablespoons oil. Pat the chicken thighs dry and season both sides with salt and pepper. Chop the onion and bell pepper. Mince the garlic. Measure rice, coconut milk, and broth so everything is ready to add.
- Add the chopped onion, garlic, and bell pepper to the hot pot. Sauté for about 3–4 minutes, until the vegetables are softened and fragrant.
- Add the chicken thighs, thyme, allspice, salt, and pepper. Brown the chicken on all sides for 4–6 minutes. Pour in the coconut milk and chicken broth and bring to a simmer. Stir in the rice, cover the pot, and reduce heat to low. Cook for 15–20 minutes, until the rice is tender and the liquid is absorbed.
- Stir in the lime juice to brighten the flavors. Adjust seasoning if necessary. Garnish with sliced green onions and serve hot.
Notes
Serve with a wedge of lime for extra brightness. Consider pairing with a side salad or steamed greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 3g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg