Jamaican Curry Chicken Thighs with Rice and Peas

Steps

1. Step 1

   Pat the chicken thighs dry. In a large bowl, toss them with the curry powder, allspice, salt and pepper until every piece is coated. Let them sit while you get everything else ready, at least 15 minutes.

   15 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 2 tbsp Jamaican curry powder
   • 1 tsp ground allspice
   • 1 1/2 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Start the rice: in a medium saucepan, combine the kidney beans, coconut milk, water, smashed garlic, thyme sprigs, allspice and salt. Bring to a boil over medium-high heat.

   5 min

   • 1 can kidney beans (15 oz)
   • 1 can coconut milk (13.5 oz)
   • 1 1/4 cups water
   • 2 cloves garlic
   • 3 sprigs fresh thyme
   • 1/2 tsp ground allspice
   • 1 tsp salt
3. Step 3

   Stir the rinsed rice into the boiling coconut milk. Turn the heat to low, cover tightly, and cook without lifting the lid for 20 minutes. Then take it off the heat and leave it covered to steam while you finish the chicken.

   20 min, hands-off

   • 1 1/2 cups long-grain white rice
4. Step 4

   Meanwhile, heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken skin side down in two batches, about 4 minutes per side, until deeply colored. Move the browned pieces to a plate. Pour off all but about 2 tablespoons of fat.

   16 min

   • 2 tbsp vegetable oil
5. Step 5

   Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger and the remaining 1 tablespoon curry powder and cook 1 minute, until fragrant.

   6 min

   • 1 tbsp Jamaican curry powder
   • 1 large onion
   • 4 cloves garlic
   • 1 tbsp fresh ginger
6. Step 6

   Pour in the chicken stock and scrape up the browned bits from the bottom of the pan. Add the thyme sprigs and the whole scotch bonnet, if using. Return the chicken and any juices to the pan, skin side up.

   3 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 4 sprigs fresh thyme
   • 1 scotch bonnet pepper
   • 1 1/2 cups chicken stock
7. Step 7

   Cover and simmer gently over low heat for 30 minutes, until the chicken is very tender and pulls easily from the bone. Uncover for the last 10 minutes if you'd like the sauce thicker.

   30 min, hands-off

8. Step 8

   Fish out the scotch bonnet and thyme stems. Taste the sauce and add salt if it needs it. Fluff the rice with a fork, pulling out the garlic and thyme stems. Serve the chicken and sauce over the rice and peas, scattered with scallions.

   5 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026