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Caribbean Spiced Chicken Thighs Recipe

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This recipe for Caribbean Spiced Chicken Thighs, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. boneless skinless chicken thighs
2 small cucumbers
8 oz 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 (mis of onion powder, cayeene, ground thyme, allspice, green bell pepper powder)

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. Cut off the stems of the peppers and seed, then think slice into rings. In a medium bowl, whisk together the vinegar and sugar; season with salt and pepper. Add the prepared cucumbers and peppers. Set aside to marinate, stirring occasionally.

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 the 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. Transfer to a cutting board and slice.

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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