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Caribbean Spiced Chicken Thighs Recipe

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This recipe for Caribbean Spiced Chicken Thighs is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds boneless skinless chicken thighs
2 small cucumbers
8 ounces sweet peppers
2 tablespoons apple cider vinegar
2 tablespoons sambal oelek (or sriracha)
1 cup jasmine rice
3 1/2 cups light coconut milk
2 tablespoons sugar
1/4 cup mayonnaise
2 tablespoons Caribbean spice blend
Directions:
Directions:
Combine rice, 2-1/2 cups coconut milk, and a big pinch of salt in a medium saucepan. Heat to boiling on high. Reduce heat to low. Cover and cook without stirring for 21-23 minutes or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

While the rice cooks, half the cucumber and thinly slice crosswise. Seed peppers, then thin slice into rings. Whisk together the vinegar and sugar; season with salt and pepper. Add the cucumbers and peppers; set aside to marinate. While the vegetables marinate, pat the chicken dry with paper towels, season with salt and pepper and enough of the spice blend to coat. In a separate bowl, combine mayonnaise and sambal oelek (adjusting per your preference for hot).

In a medium nonstick pan, heat a drizzle of oil oil over medium high until hot. Add the seasoned chicken and cook 5-7 minutes per side, or until browned and cooked through. Serve the coconut rice topped with the sliced chicken, marinated vegetables (include the liquid) and sambal mayo.
Number Of Servings:
Number Of Servings:
4

 

 

 

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