Caribbean Chicken
Transport your taste buds to the tropics with this mouthwatering Caribbean Chicken recipe, a vibrant blend of bold spices and creamy coconut accents. Juicy chicken thighs are marinated in a fragrant mixture of lime juice, fresh thyme, smoky paprika, and the fiery kick of scotch bonnet peppers, then simmered to perfection in a luscious coconut milk and chicken stock sauce. The balance of sweet brown sugar, warm allspice, and nutmeg creates a symphony of irresistible flavors that will leave you craving more. Perfectly paired with steamed rice or fried plantains, this island-inspired dish is both comforting and exotic. Ideal for a weeknight dinner or weekend feast, this one-pot delight is as easy to prepare as it is to devour!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 4 stalks scallions (green onions)
- 2 teaspoons fresh thyme
- 1 teaspoon ground allspice
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 piece scotch bonnet or habanero pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels. Place them in a large mixing bowl.
In a blender or food processor, combine lime juice, olive oil, garlic cloves, scallions, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, smoked paprika, soy sauce, brown sugar, the scotch bonnet (or habanero) pepper, salt, and black pepper. Blend into a smooth marinade.
Pour the marinade over the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and allow it to marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Preheat a large skillet or Dutch oven over medium heat. Add a drizzle of olive oil if needed and sear the chicken thighs on each side for about 2-3 minutes, or until golden-brown. Remove the chicken and set aside.
In the same skillet, pour in the remaining marinade and cook it over medium heat for 2 minutes, stirring constantly to avoid burning.
Add the coconut milk and chicken stock to the skillet and stir to incorporate. Bring the liquid to a gentle simmer.
Return the seared chicken thighs to the skillet, ensuring they are partially submerged in the sauce. Cover the skillet and let the chicken cook over low-to-medium heat for 30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Taste the sauce and adjust the seasoning with additional salt or pepper, if necessary.
Serve the Caribbean chicken over steamed rice or with a side of fried plantains. Garnish with fresh parsley for an extra pop of color.
Enjoy your flavorful and aromatic Caribbean Chicken!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 29.3 g | ||
| Protein | 252.1 g | 504% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
