Caribbean Style Chicken with Black Beans
Bring a taste of the tropics to your table with this vibrant Caribbean Style Chicken with Black Beans! Perfectly seasoned bone-in, skin-on chicken thighs are seared to crispy, golden perfection and then nestled into a rich and aromatic sauce featuring creamy coconut milk, tender black beans, and colorful bell peppers. Infused with zesty lime juice, fragrant allspice, and a touch of thyme, this one-pan dish is as bold in flavor as it is beautiful to serve. Finished with a sprinkle of fresh cilantro and scallions, it's a hearty and satisfying meal that pairs wonderfully with fluffy jasmine or white rice. Whether you're looking for a weeknight dinner or something special to impress guests, this Caribbean-inspired recipe delivers bold, comforting flavors in under an hour! Perfect for fans of tropical cuisine and one-pot dishes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons ground allspice
- 1 teaspoons ground paprika
- 4 cloves fresh garlic, minced
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 15 ounces canned black beans, rinsed and drained
- 1 cup coconut milk
- 1 teaspoons dried thyme
- 2 stalks scallions, sliced
- 0.25 cup fresh cilantro, chopped
- 4 cups cooked white or jasmine rice (for serving)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with a paper towel and season with 1 teaspoon of salt, black pepper, ground allspice, and paprika on both sides.
3. In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the chicken thighs skin-side down for about 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion, red bell pepper, green bell pepper, and a pinch of salt. Sauté for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the rinsed and drained black beans, coconut milk, dried thyme, and lime juice. Stir to combine and bring to a simmer.
7. Nestle the chicken thighs into the bean mixture, skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
8. Remove the skillet from the oven and sprinkle the dish with sliced scallions and chopped cilantro.
9. Serve hot with cooked white or jasmine rice on the side.
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4896 mg | 213% | |
| Total Carbohydrate | 437.9 g | 159% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 33.8 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3739 mg | 80% | |
*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.
