Hearty, Fragrant, and Bursting with Real Island Flavor
Servings: 5–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp allspice (pimento)
- 1 tsp paprika (sweet or smoked)
- 1 tsp garlic powder
- 1 tsp thyme (dried or fresh leaves from 5–6 sprigs)
- 1 Tbsp brown sugar (optional, adds rich color)
- 1 Tbsp lime juice
- 1 Tbsp vegetable oil
For the Rice & Aromatics:
- 2 Tbsp vegetable or coconut oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 scallions, sliced (reserve some green for garnish)
- 1 tsp turmeric or 2 tsp mild Jamaican curry powder
- ½ tsp allspice (extra for the rice)
- 2 cups long-grain rice (rinsed until water runs clear)
- 1 can (13.5 oz) coconut milk
- 1¾ cups low-sodium chicken broth (or water)
- 1 bay leaf
- 1 whole Scotch bonnet, pierced once (or ½ tsp red pepper flakes)
- 1 cup frozen peas
Finish:
- Lime wedges
- Fresh cilantro or parsley, chopped
- Reserved scallion greens
Equipment
- 5- or 6-quart Dutch oven or heavy pot with lid
- Tongs
- Wooden spoon
Step-by-Step
1️⃣ Season the Chicken
Pat thighs dry. In a large bowl, mix salt, pepper, allspice, paprika, garlic powder, thyme, brown sugar, lime juice, and 1 Tbsp oil. Rub well over chicken. Marinate 15 minutes (or overnight if you have time).
2️⃣ Sear the Chicken
Heat 2 Tbsp oil in the pot over medium-high heat. Place thighs skin-side down; sear 4–6 minutes until golden brown. Flip and sear 1–2 minutes more. Remove to a plate.
3️⃣ Sauté Aromatics
Reduce heat to medium. Add onion and bell pepper; cook 3–4 minutes. Stir in garlic, scallions (white parts), turmeric or curry, and allspice. Cook 30–60 seconds until fragrant.
4️⃣ Toast the Rice
Add rinsed rice and stir 1–2 minutes to coat grains with spices and oil.
5️⃣ Add Liquids & Simmer
Pour in coconut milk and broth, add bay leaf and Scotch bonnet. Scrape the bottom to release flavor bits. Taste the liquid — it should be rich and seasoned; add a pinch of salt if needed.
6️⃣ Add Chicken & Cook
Nestle the seared chicken back into the pot (skin side up). Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20 minutes without stirring.
7️⃣ Add Peas & Finish
Scatter peas around the chicken, re-cover, and cook another 5–8 minutes until rice is tender and liquid absorbed. If a bit wet, remove lid and let it steam off 2–3 minutes.
8️⃣ Rest & Garnish
Turn off heat and rest 5–10 minutes. Fluff rice lightly with a fork. Top with cilantro or parsley and reserved scallion greens. Serve with lime wedges.
Tips & Swaps
- Rice Type: Long-grain or parboiled work best. For parboiled, use closer to 4 cups liquid.
- Heat Level: Keep the Scotch bonnet whole for aroma without crazy heat.
- Veg Add-Ons: Toss in corn, chopped spinach, or okra for extra texture.
- Richer Flavor: Add a splash of browning sauce or 1 Tbsp butter at the end.
- Storage: Refrigerates up to 3 days; reheat on low with a splash of water or broth.
Serving Suggestions
Serve with:
- Fried plantains or ripe avocado slices
- Simple side salad with lime vinaigrette
- A cold ginger beer or sorrel punch
Optional Presentation: Serve right from the Dutch oven — golden chicken resting atop bright yellow rice, peas and peppers peeking through. Garnish with scallions and a lime half on the side. That’s your WAM Flavors “comfort meets culture” moment — hearty, colorful, and authentic. ✨
