Description
A one-pan Caribbean-inspired dish that combines spice-rubbed chicken thighs with seasoned rice, bell peppers, and a bold blend of warm island spices. This savory, colorful, and satisfying recipe brings the flavors of the tropics straight to your kitchen with minimal cleanup and maximum flavor.
Ingredients
For the Chicken:
- 4–6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp allspice
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- Juice of 1 lime
For the Rice:
- 1 1/2 cups long grain rice (rinsed)
- 1 tbsp olive oil or chicken fat
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/4 tsp allspice
- 1/4 tsp chili flakes (optional)
- 2 1/2 cups chicken broth (low sodium)
- Salt to taste
- Fresh cilantro or parsley (for garnish)
- Lime wedges (for serving)
Instructions
- Combine all spices, lime juice, and olive oil. Rub over chicken thighs and marinate for at least 30 minutes.
- Heat a skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes per side. Remove and set aside.
- In the same pan, sauté chopped onion and bell peppers until soft. Add garlic and cook another 30 seconds.
- Add rice to the pan and toast for 2–3 minutes. Stir in turmeric, cumin, allspice, and chili flakes.
- Pour in chicken broth and deglaze the pan. Season with salt.
- Nestle chicken thighs on top of rice. Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Remove from heat and let rest for 5 minutes.
- Garnish with chopped herbs and lime wedges before serving.