One-Pot Caribbean Chicken and Rice Dish (Print version)

Juicy jerk-spiced chicken simmered with coconut rice, kidney beans, peppers, thyme, and lime in one cozy pot.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into large pieces
02 - 1 tablespoon fresh lime juice
03 - 1 tablespoon soy sauce
04 - 1 tablespoon brown sugar
05 - 1 teaspoon ground allspice
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon ground ginger
10 - 1/4 teaspoon ground cinnamon
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the rice

13 - 2 tablespoons vegetable oil
14 - 1 small yellow onion, diced
15 - 1 red bell pepper, diced
16 - 3 cloves garlic, minced
17 - 2 sprigs fresh thyme
18 - 1 Scotch bonnet or habanero pepper, left whole and pierced, optional
19 - 1 1/2 cups (285 g) long-grain white rice, rinsed well
20 - 1 can (15 oz/425 g) kidney beans, drained and rinsed
21 - 1 can (13.5 oz/400 ml) full-fat coconut milk
22 - 1 cup (240 ml) low-sodium chicken broth
23 - 2 scallions, sliced
24 - Lime wedges, for serving

# Instructions:

01 - In a bowl, toss the chicken thighs with lime juice, soy sauce, brown sugar, allspice, smoked paprika, dried thyme, garlic powder, ginger, cinnamon, salt, and black pepper. Let sit for 15 minutes while you prep the vegetables.
02 - Heat the oil in a wide Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until browned. Transfer to a plate.
03 - Lower the heat to medium. Add the onion and bell pepper to the same pot and cook for 3-4 minutes until softened. Stir in the garlic, fresh thyme, and optional pierced pepper for 30 seconds.
04 - Stir in the rinsed rice and kidney beans. Add the coconut milk and chicken broth, scraping the bottom of the pot to release the browned bits.
05 - Return the chicken and any juices to the pot. Bring to a gentle simmer, cover, and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and the chicken reaches 165°F.
06 - Remove the pot from the heat and let it stand, covered, for 10 minutes. Remove the thyme stems and hot pepper. Fluff the rice with a fork, top with scallions, and serve with lime wedges.

# Good to know:

01 - Rinse the rice well before cooking for a fluffier texture.
02 - For mild heat, skip the Scotch bonnet or leave it whole and remove it before serving.
03 - Leftovers keep refrigerated for 3-4 days.

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