Ingredients
- Chicken Thighs (bone-in, skin-on) – 6
- Olive Oil – 2 tablespoons
- Onion (chopped) – 1 medium
- Bell Pepper (chopped, any color) – 1
- Garlic (minced) – 4 cloves
- Scotch Bonnet Pepper (finely chopped, optional) – 1/2
- Allspice – 1 teaspoon
- Thyme (fresh, chopped) – 2 tablespoons
- Coconut Milk – 1 can (13.5 oz)
- Long Grain Rice – 2 cups
- Chicken Broth – 4 cups
- Pineapple Juice – 1 cup
- Green Onions (chopped) – 1/4 cup for garnish
- Salt and Pepper – to taste
Instructions
- Step 1: Season the chicken thighs with salt, pepper, allspice, and half of the chopped thyme. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, then remove from the pot and set aside.
- Step 2: Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and Scotch Bonnet pepper (if using) and cook for another minute until fragrant.
- Step 3: Stir in the rice and cook for 1 minute. Pour in the chicken broth, coconut milk, and pineapple juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked through and the liquid is mostly absorbed.
- Step 4: Return the browned chicken thighs to the pot, nestling them into the rice. Cover and continue to simmer for another 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- Step 5: Remove from heat and let rest for 5-10 minutes before serving. Garnish with the remaining fresh thyme and chopped green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken and rice gently in a saucepan over low heat, adding a splash of chicken broth or water if needed to prevent drying.
- Serve this vibrant dish with a side of fried plantains for an authentic Caribbean experience.
- For extra depth of flavor, consider marinating the chicken in the spice mixture for at least 30 minutes, or even overnight, before browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American