Description
A vibrant one-pot dish featuring tender chicken thighs and fragrant coconut rice, inspired by Caribbean flavors.
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 1 cup long-grain rice (such as basmati or jasmine)
- 1 can coconut milk (13.5 oz)
- 1 cup chicken broth
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- Salt and pepper (to taste)
- Fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sautéing until softened, about 3-4 minutes.
- Stir in minced garlic, cumin, paprika, and turmeric, cooking for another minute.
- Add the chicken thighs, browning them on both sides for about 5-7 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Bring the mixture to a gentle simmer, then add the rice. Cover and reduce heat to low, cooking for 20 minutes until rice is tender and liquid is absorbed.
- Season with salt and pepper to taste, fluffing the rice with a fork before serving.
Notes
Garnish with fresh cilantro for added color. To enhance flavor, marinate the chicken beforehand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Caribbean