Description

A tropical-inspired dinner recipe that features juicy, spice-rubbed chicken thighs served over golden, fluffy rice studded with bell peppers and herbs. It’s a full-flavored dish perfect for casual dinners or weekend gatherings.

Ingredients

6 bone-in, skin-on chicken thighs

3 cloves garlic, minced

1 tbsp paprika

1 tsp ground allspice

2 tbsp brown sugar

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp olive oil

1 1/2 cups long-grain rice

1 tsp turmeric

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 cup canned black beans (optional)

3 cups chicken stock

Salt to taste

Fresh parsley, chopped (for garnish)

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Instructions

In a bowl, mix garlic, paprika, allspice, brown sugar, soy sauce, lime juice, and olive oil. Rub the marinade over the chicken thighs. Cover and refrigerate for at least 1 hour.
Heat a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5–6 minutes per side until golden brown. Set aside.
In the same skillet, sauté diced bell peppers and garlic until soft. Stir in turmeric and salt.
Add rice and stir to coat with spices. Pour in chicken stock. Nestle chicken on top. Cover and simmer on low heat for 20–25 minutes until rice is cooked.
Let rest covered for 5 minutes. Garnish with chopped parsley before serving.

Prep Time: 15 minutes (plus marinating)
Cook Time: 30 minutes
Category: Dinner