Gluten-Free Caribbean Chicken and Rice

Ingredients

• about 680 g Chicken thighs
• 1 can Coconut milk
• 4 cups Cauliflower rice
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 1/2 Scotch bonnet pepper
• 1 tsp Allspice
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat, which is 175°C.
2. 2Season the about 680 g of chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of allspice. Place the seasoned chicken thighs in the hot skillet and sear them for 3-4 minutes per side, until they are golden brown. Remove the chicken from the skillet and set it aside on a plate.
3. 3Add the 1 medium onion, 4 cloves of garlic, 1 tablespoon of ginger, and 1/2 scotch bonnet pepper to the same skillet. Cook these ingredients, stirring occasionally, for about 5 minutes until the onion is softened and the garlic is fragrant. Be careful not to burn the garlic.
4. 4Pour the 1 can of coconut milk into the skillet. Stir to combine with the softened aromatics and bring the liquid to a gentle simmer, which is about 82°C.
5. 5Return the seared about 680 g of chicken thighs to the skillet, nestling them into the simmering coconut milk. Reduce the heat to low, cover the skillet, and let the chicken simmer for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and is no longer pink inside.
6. 6While the chicken is simmering, prepare the cauliflower rice according to package directions or your preferred method. Ensure it is heated through and fluffy.
7. 7Serve the cooked chicken and the coconut milk sauce over the 4 cups of cauliflower rice. Garnish with fresh thyme, if desired.

Substitutions

Related Guides