Ingredients:
2 tablespoons vegetable oil
4 chicken thighs, skin on
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Caribbean jerk seasoning
1 cup long-grain rice
1 can (14 oz) coconut milk
1 cup chicken broth
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme
1 scotch bonnet pepper, finely chopped (optional)
1/2 cup frozen peas
Fresh cilantro for garnish
Directions:
Heat Oil: In a large skillet over medium heat, warm the vegetable oil. Season chicken thighs with salt,
pepper, and jerk seasoning. Place them skin-side down in the skillet, cooking until golden brown, about
5-7 minutes per side. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add the onion, bell peppers, and garlic. Sauté until soft, about 5
minutes.
Combine and Simmer: Stir in the rice, coconut milk, chicken broth, thyme, and scotch bonnet pepper.
Bring the mixture to a boil, then reduce the heat to low. Return the chicken to the skillet, cover, and
simmer for 20-25 minutes, or until the rice is tender and the chicken is thoroughly cooked.
Final Touches: Stir in the peas, cooking until heated through, about 2 minutes. Garnish with fresh cilantro
before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes