Ingredients
- Chicken thighs (bone-in, skin-on): 8
- Scotch bonnet pepper (seeded and minced): 1/2
- Allspice berries: 1 tablespoon
- Garlic cloves (minced): 4
- Fresh thyme sprigs: 4
- Brown sugar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Long grain rice: 2 cups
- Coconut milk: 1 can (13.5 oz)
- Chicken broth: 2 cups
- Onion (chopped): 1 medium
- Olive oil: 2 tablespoons
- Bay leaf: 1
- Green onions (chopped): 1/4 cup
Instructions
- Step 1: Marinate the chicken. In a large bowl, combine the chicken thighs, scotch bonnet pepper, allspice, garlic, thyme, brown sugar, and soy sauce. Massage the marinade into the chicken and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 2: Cook the chicken. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the chicken on all sides.
- Step 3: Add the marinade and simmer. Pour the reserved marinade over the chicken. Add the chopped onion. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through.
- Step 4: Prepare the flavored rice. While the chicken is simmering, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, chicken broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Step 5: Combine and serve. Remove the bay leaf from the rice. Serve the chicken over the flavored rice, spooning the sauce from the chicken over the rice. Garnish with chopped green onions.
Notes
- Store leftover Caribbean chicken and rice in separate airtight containers in the refrigerator for up to 3 days to maintain the rice's texture.
- When reheating, add a splash of chicken broth or coconut milk to the chicken and rice to prevent it from drying out, especially if using a microwave.
- Serve with a side of grilled pineapple or mango salsa to complement the spicy and savory flavors of the chicken and rice.
- For a richer flavor, toast the allspice berries lightly in a dry pan before grinding or using them whole in the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American