Description
A cozy one-pot dish combining bright citrus, warming spices, and tender chicken for a comforting fall meal.
Ingredients
- 4 bone-in chicken thighs (skin on for browning, optional)
- 1 1/2 cups long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned diced tomatoes (with juices)
- 2 cups low-sodium chicken broth
- 1/2 cup coconut milk
- 2 tsp Caribbean-style jerk seasoning
- 1 tsp ground allspice
- Zest and juice of 1 lime
- 2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro for garnish
- 1 cup frozen peas or sliced plantains for topping (optional)
Instructions
- Pat the chicken thighs dry and season lightly with salt, pepper, and 1 tsp of the jerk seasoning. Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown the thighs 4–5 minutes per side until golden. Remove and set aside.
- Lower heat to medium. Add onion and bell pepper to the same pot and cook until softened, about 5 minutes. Stir in garlic, remaining jerk seasoning, and allspice. Cook 1 minute until fragrant.
- Add rinsed rice to the pot and stir to coat with oil and spices for 1–2 minutes. Pour in chicken broth, coconut milk, diced tomatoes, lime zest, and lime juice. Stir, then nestle the browned chicken thighs back on top.
- Bring to a gentle simmer on the stovetop for 3 minutes. Cover and transfer to a preheated 375°F (190°C) oven. Bake 25–30 minutes, or until rice is tender and chicken registers 165°F (74°C). Remove from oven and let rest 5 minutes. Sprinkle with chopped cilantro and add peas if using.
Notes
Rinse the rice until water runs clear to avoid gummy texture. Adjust cooking times if using different chicken cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean