Good to Make Ahead

Caribbean-Spiced Chicken Thighs

with Coconut Rice & Sambal Mayo

30 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Boneless, Skinless Chicken Thighs
1¾ cups 13.5-Oz Can Light Coconut Milk
½ cup Jasmine Rice
1 Persian Cucumber
4 oz Sweet Peppers
1 Tbsp Sugar
1 Tbsp Apple Cider Vinegar
2 Tbsps Mayonnaise
1 Tbsp Sambal Oelek
1 Tbsp Caribbean Spice Blend (Green Bell Pepper Powder, Onion Powder, Cayenne Pepper, Ground Thyme & Ground Allspice)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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!

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!