👩🍳 Instructions
Step 1: Season the Chicken
- Pat chicken thighs dry.
- Season with 2 tsp salt, black pepper, garlic powder, onion powder, allspice, paprika, and smoked paprika.
- Let sit for at least 30 minutes (or refrigerate for up to 12 hours).
Step 2: Sear the Chicken
- Heat 2 tbsp vegetable oil in a large deep skillet or Dutch oven over medium-high heat.
- Sear chicken thighs skin-side down until golden brown (about 4–5 minutes per side).
- Remove and set aside (they’ll finish cooking with the rice).
Step 3: Sauté the Aromatics
- In the same pan, reduce heat to medium. Add diced onion, garlic, green onion, and thyme. Cook for 2–3 minutes.
- Add diced bell peppers, tomato, and Scotch bonnet pepper. Cook for another 2–3 minutes until softened and fragrant.
Step 4: Add Rice and Liquids
- Stir in the rice to coat with the vegetables and spices.
- Pour in chicken broth and coconut milk. Stir to combine and bring to a light simmer.
- Add 1 tsp salt (adjust to taste).
Step 5: Simmer with Chicken
- Nestle the seared chicken thighs into the rice mixture, skin-side up.
- Cover, reduce heat to low, and simmer for about 25–30 minutes until the rice is cooked and chicken is tender.
- Add peas during the last 5 minutes of cooking.
Step 6: Rest and Garnish
- Once done, let the dish rest off heat for 5–10 minutes.
- Garnish with chopped fresh cilantro before serving.Enjoy!
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