Caribbean Thunder
Dive into the bold and vibrant flavors of the tropics with "Caribbean Thunder," a mouthwatering chicken dish that brings the essence of island cuisine to your table. Tender, juicy chicken thighs are marinated in a zesty mix of lime juice, dark rum, smoked paprika, and warm Caribbean spices, then seared to perfection for a golden, caramelized crust. A rich coconut milk sauce infused with scotch bonnet heat, fresh thyme, and sweet bell peppers creates a luscious base that simmers the chicken to melt-in-your-mouth tenderness. This one-pot wonder, finished with a sprinkle of fresh cilantro, is perfect served over fluffy steamed rice or alongside crispy fried plantains. Packed with bold flavors and aromatic spices, "Caribbean Thunder" is a must-try for lovers of tropical cuisine.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons lime juice
- 2 tablespoons dark rum
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 3 cloves garlic cloves, minced
- 1 pepper scotch bonnet pepper, finely chopped
- 1 pepper red bell pepper, sliced
- 1 pepper yellow bell pepper, sliced
- 1 onion red onion, sliced
- 1 can (14 ounces) coconut milk
- 1 cup chicken stock
- 6 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine chicken thighs, lime juice, dark rum, smoked paprika, ground allspice, ground cumin, and a pinch of salt and black pepper. Mix well to coat the chicken evenly. Cover and let marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add minced garlic, scotch bonnet pepper, red bell pepper, yellow bell pepper, and red onion. Sauté for 3-4 minutes until vegetables are softened and fragrant.
Pour in the coconut milk and chicken stock. Stir in fresh thyme sprigs, bay leaves, and any leftover marinade from the chicken, ensuring everything is well combined.
Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning with additional salt and black pepper as needed. Remove the thyme sprigs and bay leaves before serving.
Garnish with chopped fresh cilantro and serve hot with steamed rice, fried plantains, or flatbread for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 48.3 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2910 mg | 62% | |
*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.
