Description
A bold and comforting one-pan meal featuring spiced chicken and coconut-infused rice inspired by vibrant island flavors.
Ingredients
6 bone-in, skin-on chicken thighs (about 2½ pounds / 1.1 kg)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon ground allspice
1 teaspoon dried thyme
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
1 red bell pepper, diced (about 1 cup / 150 g)
1 green bell pepper, diced (about 1 cup / 150 g)
4 cloves garlic, minced
1½ cups long-grain white rice (about 300 g)
1 cup full-fat coconut milk (240 ml)
1½ cups low-sodium chicken broth (360 ml)
1 tablespoon tomato paste
1 teaspoon brown sugar
½ teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
Juice of 1 lime (about 2 tablespoons / 30 ml)
Fresh chopped cilantro for garnish (optional)
Instructions
Season chicken with salt, pepper, paprika, allspice, and thyme.
Heat olive oil and sear chicken skin-side down for 5–6 minutes, flip and cook 3–4 minutes more. Remove and set aside.
Sauté onion and bell peppers for 4–5 minutes. Add garlic and cook 30 seconds.
Stir in rice and toast for 1–2 minutes.
Add tomato paste, brown sugar, coconut milk, and chicken broth. Bring to simmer.
Return chicken to pan. Cover and cook on low for 25–30 minutes until rice is tender and chicken reaches 165°F (74°C).
Remove from heat. Add lime juice and garnish before serving.
Notes
Increase broth by ½ cup (120 ml) and cook 40–45 minutes if using brown rice.
Adjust spice level to preference.
Store refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes