Ingredients
- Chicken thighs (boneless, skinless): 1.5 lbs
- Yellow bell pepper: 1, chopped
- Red onion: 1, chopped
- Scotch bonnet pepper: 1/2, finely chopped (optional, for heat)
- Garlic cloves: 4, minced
- Ground allspice: 1 teaspoon
- Dried thyme: 1 teaspoon
- Cooked rice: 2 cups
Instructions
- Step 1: In a large bowl, combine the chicken thighs, bell pepper, red onion, Scotch bonnet pepper (if using), garlic, allspice, and thyme. Mix well to ensure the chicken is thoroughly coated with the spices.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and vegetable mixture and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
- Step 3: While the chicken is cooking, prepare the rice according to package directions or use leftover cooked rice.
- Step 4: Once the chicken is cooked, stir in the cooked rice until everything is well combined and heated through.
- Step 5: Serve the Caribbean Chicken with Flavored Rice immediately. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and rice in a skillet with a splash of broth to keep it moist.
- Garnish with mango salsa and a squeeze of lime for an extra burst of Caribbean flavor.
- To deepen the flavor, marinate the chicken mixture for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American