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Caribbean Chicken and Coconut Rice

This dish features tender, seasoned chicken thighs cooked with vibrant spices, paired with coconut-infused rice that is fragrant and creamy. The final presentation showcases a colorful, flavorful plate with a balance of spicy, savory chicken and smooth, herbaceous rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin optional
  • 2 cups basmati rice rinsed
  • 1 can (13.5 oz) coconut milk full-fat preferred
  • 1 bunch fresh thyme or 1 teaspoon dried thyme
  • 4 cloves garlic minced
  • 1 medium red onion finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon paprika smoked or sweet
  • 1/2 teaspoon cayenne pepper adjust for heat preference
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lime juice optional, for finishing

Equipment

  • Large skillet or sauté pan
  • Medium saucepan with lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, paprika, allspice, and cayenne pepper. Heat olive oil in a large skillet over medium-high heat and add the chicken thighs skin-side down. Sear until golden brown, about 5-7 minutes per side, then remove and set aside.
  2. Reduce the heat to medium and add chopped onion and minced garlic to the same skillet. Sauté until fragrant, about 2-3 minutes, until onions are translucent and garlic is fragrant.
  3. Nestle the seared chicken thighs back into the skillet, skin-side up, and pour in the coconut milk along with the sprigs of thyme. Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes, until the chicken is cooked through and tender.
  4. Meanwhile, rinse the rice well under cold water until the water runs clear. In a separate medium saucepan, combine the rice, coconut milk (or enough to cover the rice plus a little extra for flavor), and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the rice is fluffy and creamy.
  5. Once the chicken is cooked through, uncover the skillet and increase the heat to medium-high. Cook for a few more minutes to reduce the sauce slightly until it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
  6. Fluff the coconut rice with a fork, removing the thyme sprigs, and transfer to a serving platter or individual plates.
  7. Place the cooked chicken thighs on top of or alongside the rice. Drizzle the dish with fresh lime juice for brightness and garnish with additional herbs if desired.
  8. Serve hot, enjoying the tender chicken with fragrant coconut rice, complemented by the spicy, aromatic sauce.

Notes

For extra flavor, marinate the chicken with spices and lime juice for 30 minutes before cooking. You can also add chopped fresh herbs like cilantro or scallions as a fresh topping at the end.