Caribbean-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo
Good to Make Ahead

Caribbean-Spiced Chicken Thighs

with Coconut Rice & Sambal Mayo

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. We’re celebrating the bold, exciting 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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Caribbean-Spiced Chicken Thighs with Coconut Rice & Sambal Mayo
Title
time-saving
tips & techniques
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 until the sugar has dissolved. 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, whisk together 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. 

* An instant-read thermometer should register 165°F for chicken.

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!

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the coconut rice and sliced chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the marinated vegetables (including any liquid) and sambal mayo to separate airtight containers. Cover and refrigerate. Serve as directed. Enjoy!

Tips from Home Chefs

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 until the sugar has dissolved. 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, whisk together 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. 

* An instant-read thermometer should register 165°F for chicken.

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:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the coconut rice and sliced chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the marinated vegetables (including any liquid) and sambal mayo to separate airtight containers. Cover and refrigerate. Serve as directed. Enjoy!

Browse Steps
1 of 5