Description

A one-pan Caribbean classic that brings warmth and color to your table with juicy chicken thighs, fluffy spiced rice, and a medley of hearty vegetables. It’s comfort food with a tropical soul.

Ingredients

Scale

6 bone-in, skin-on chicken thighs

1 1/2 cups long-grain white rice

2 carrots, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1/2 tsp ground allspice

1 tsp dried thyme

2 1/2 cups chicken broth

2 tbsp vegetable oil

Salt and black pepper to taste

Chopped parsley or green onions (for garnish)

Instructions

Pat chicken thighs dry and season with salt, pepper, allspice, and thyme.
Heat oil in a large skillet or Dutch oven. Sear chicken on both sides until golden, about 5-7 minutes per side. Remove and set aside.
In the same pan, sauté onions and garlic until translucent.
Add carrots and bell peppers. Cook for 3 minutes.
Stir in rice and toast for 2 minutes, coating each grain.
Pour in chicken broth and stir to combine, scraping up browned bits.
Nestle chicken thighs on top, skin-side up. Cover and simmer on low for 20-25 minutes.
Turn off heat and let rest, covered, for 5 minutes.
Fluff rice and garnish with chopped parsley or green onions before serving.