This chicken and rice dish brilliantly captures the vibrant and bold flavors of the Caribbean. This fantastically fiery dish promises to bring warmth and excitement to your dinner table. Here’s how to infuse your kitchen with the sizzling taste of the Caribbean.
Ingredients:
- 4 bone-in chicken thighs
- 1 ½ cups of long-grain rice
- 1 tin of black beans
- 1 cup of diced pineapple
- 1 red bell pepper
- 1 cup of coconut milk
- 1 cup of chicken broth
- 2 tablespoons jerk seasoning
- 6 cloves of garlic
- 1 teaspoon fresh thyme leaves
- Salt
- Black Pepper
- 2 tablespoons vegetable oil
- Lime wedges and fresh cilantro for garnish
Instructions:
- In a bowl, coat chicken thighs with your jerk seasoning, minced garlic, thyme, salt, and pepper. Let them marinate for at least 30 minutes. Heat vegetable oil in a large, oven-safe skillet over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove them from the skillet and set aside.
- In the same skillet, add diced bell pepper and cook until slightly softened. Add rice to the skillet and stir until lightly toasted. Pour in coconut milk and chicken broth, scraping the bottom of the skillet to release any flavorful bits. Return the chicken thighs to the skillet, nestling them into the rice.
- Add black beans and diced pineapple around the chicken. Cover the skillet and transfer it to a preheated oven at 375°F (190°C). Bake for 25-30 minutes or until the chicken is cooked through and the rice is tender.
- Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
