Caribbean-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo

Caribbean-Spiced Chicken Thighs

with Coconut Rice & Sambal Mayo

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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We’re celebrating the vibrant flavors of West Indian cuisine with this recipe, which features chicken coated with spices like green bell pepper powder, cayenne, and allspice, then served over cooling coconut rice. It’s all topped with crisp marinated vegetables and a drizzle of creamy, spicy sambal mayo.

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Caribbean-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo
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Make the coconut rice:
1 Make the coconut rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (you will have extra). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Marinate the vegetables & make the sambal mayo:
2 Marinate the vegetables & make the sambal mayo:

While the rice cooks, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium bowl, whisk together the vinegar and sugar. Add the prepared cucumber and peppers. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the chicken:
3 Cook the chicken:

While the vegetables marinate, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Slice the chicken & serve your dish:
4 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the coconut rice topped with the sliced chicken, marinated vegetables (including any liquid), and sambal mayo. Enjoy! 

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Make the coconut rice:
1 Make the coconut rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of the coconut milk (you will have extra). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Marinate the vegetables & make the sambal mayo:

While the rice cooks, wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium bowl, whisk together the vinegar and sugar. Add the prepared cucumber and peppers. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Marinate the vegetables & make the sambal mayo:
Cook the chicken:
3 Cook the chicken:

While the vegetables marinate, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

4 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the coconut rice topped with the sliced chicken, marinated vegetables (including any liquid), and sambal mayo. Enjoy! 

Slice the chicken & serve your dish: