Description
A vibrant, one-pan dish with spicy Caribbean flavors, golden rice, and succulent chicken. The recipe layers toasted spices, caramelized sugars, and coconut milk into a custard-like sauce that blankets tender chicken and fragrant rice for a tropical feast.
Ingredients
4 organic chicken leg quarters
2 tbsp sunflower oil
2 scotch bonnet chiles, deseeded (see notes)
1 tbsp grated fresh ginger
1 tsp ground allspice
1/2 tsp ground nutmeg
1 cup coconut milk (full-fat)
1 1/2 cups short-grain rice (Jamaican or GRENADIAN variety)
1 small onion, halved
2 cloves garlic, halved
1 orange, zest and juice
1 sweet potato, cubed (2 cups)
1 tbsp brown sugar
1 tsp sea salt
1 tbsp chopped fresh thyme
1 tbsp lime juice
2 scallions, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat oven-safe skillet over medium-high heat; add oil and sear chicken 4-5 minutes per side until golden, transfer to oven
Add scotch bonnet, ginger, allspice, nutmeg to skillet; toast 1-2 minutes
Deglaze with orange juice; stir in coconut milk and brown sugar to form sauce
Add rice, onion, garlic, sweet potato, salt, and thyme. Pour in 2 cups water to rice level
Bring to boil, cover, and bake 25-30 minutes until chicken is tender and rice is golden
Remove from oven, rest 10 minutes, fluff gently, and drizzle with lime
Notes
Scotch bonnet can be tough to handle; wear gloves when deseeding for milder heat
Freeze leftovers in airtight containers up to 3 months
For a drier rice finish, reduce baking time by 5 minutes
Substitute 1/2 cup coconut cream for extra richness
- Prep Time: 15
- Cook Time: 55
- Category: Dinner
- Method: Baking/Simmering
- Cuisine: Caribbean fusion
Nutrition
- Serving Size: 1.25 cups
- Calories: 480
- Sugar: 9g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg