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Skillet Chicken Rice and Peas
A skillet Caribbean rice and peas with roasted chicken thighs, bell pepper and callaloo, finished with jerk seasoning, allspice and thyme, served over coco bread.
Ingredients
Instructions
Season the chicken thighs and roast them over medium-high heat until well browned, about 6 minutes.
Add the bell pepper and callaloo, cooking until softened, about 7 minutes.
Stir in the jerk seasoning, allspice and thyme for 3 minutes.
Warm the coco bread separately.
Let the chicken simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the coco bread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
