Skillet Chicken Rice and Peas

Name: Skillet Chicken Rice and Peas
Prep time: 15 min
Cook time: 57 min
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500g chicken thighs; 1 cup bell pepper; 1/2 cup callaloo; 1 cup coco bread; 2 tbsp jerk seasoning; 1 tsp allspice; 2 tbsp thyme; 2 tbsp olive oil; to taste salt and black pepper

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.

Total time

72 min

Prep

15 min

Cook

57 min

Difficulty

easy

Cuisine

Caribbean

quick

Ingredients

500gchicken thighs

1 cupbell pepper

1/2 cupcallaloo

1 cupcoco bread

2 tbspjerk seasoning

1 tspallspice

2 tbspthyme

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

301

Protein

40g

Fat

11.8g

Carbs

6.9g

Fiber

2.4g

Sodium

207mg

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