Skillet Allspice Chicken Thighs with Coconut Rice & Peas
Skillet Allspice Chicken Thighs with Coconut Rice & Peas
Crispy-skinned chicken thighs rest on a bed of golden, annatto-kissed coconut rice studded with peas, all made in a single skillet. It's the kind of weeknight dinner that tastes like it simmered all day but comes together in under an hour.
What You'll Need
One skillet, one pot of rice, and a handful of pantry spices are all it takes to bring island flavor to a weeknight table.
The Spice Rub
- 2 tbsp Organic Allspice Powder
- 1 tbsp Organic Garlic Granules
- 1 tbsp Organic Onion Granules
- 1 tsp Organic Black Peppercorns, freshly ground
- 1 tsp Himalayan Pink Salt, coarse
- 6 bone-in, skin-on chicken thighs
The Coconut Rice & Peas
- 2 tbsp Organic Coconut Oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Organic Annatto Powder
- 2 Organic Bay Leaves
- 1 Organic Cassia Cinnamon Stick
- 1 1/2 cups long-grain white rice, rinsed
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups chicken broth
- 1 can (15 oz) pigeon peas or black beans, drained
- 2 scallions, sliced, and lime wedges, for serving
Step by Step
Season the chicken
Pat chicken thighs dry with paper towels. Mix the allspice, garlic granules, onion granules, black pepper, and pink salt in a small bowl, then rub it all over the chicken. Let it sit at room temperature for 10 minutes so the spices can wake up.
Sear the chicken
Heat coconut oil in a large, deep skillet over medium-high heat. Lay the chicken skin-side down and sear for 6-7 minutes until deeply golden and crisp, then flip and sear the other side for 3 minutes. Transfer to a plate; it will finish cooking with the rice.
Build the rice base
In the same skillet, using the leftover fat, saute the diced onion for about 3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant, then add the annatto powder, bay leaves, and cinnamon stick, letting the annatto bloom in the fat for 15 seconds to release its color.
Add rice and liquid
Stir in the rinsed rice, coating each grain in the golden oil. Pour in the coconut milk and chicken broth, scraping up any browned bits stuck to the pan. Stir in the pigeon peas.
Nestle chicken and simmer
Bring the liquid to a gentle boil, then nestle the chicken thighs skin-side up on top of the rice so the crisp skin stays above the liquid line. Cover, reduce heat to low, and simmer for 22-25 minutes, until the rice is tender and the chicken reaches 165°F at the thickest part.
Rest and finish
Turn off the heat and let the skillet rest, covered, for 5 minutes so the rice can finish steaming. Fish out the bay leaves and cinnamon stick before serving.
Garnish and serve
Scatter fresh scallions over the top and bring the skillet straight to the table with lime wedges on the side for squeezing over each plate.
For the crispiest possible skin, resist covering the chicken while it simmers with the rice below—keep the skin exposed above the liquid and it will stay shatteringly crisp even after steaming.
The Spices Behind the Skillet
Common Questions
Can I use boneless, skinless chicken thighs?
Yes, though you'll lose the crispy-skin contrast. Reduce the sear time to about 3 minutes per side and check for doneness a few minutes earlier since boneless pieces cook faster.
What can I use instead of pigeon peas?
Black beans, kidney beans, or even green peas stirred in during the last few minutes of cooking all work well as substitutes.
Is there a substitute for annatto powder?
Annatto gives the rice its distinctive golden-orange color and mild earthy note. If you're out, you can skip it, though the rice will look pale rather than golden.
Can I make this ahead of time?
The spice rub can be mixed and stored in an airtight jar for weeks. The full dish reheats nicely covered in a low oven, though the chicken skin will soften slightly.
What sides pair well with this dish?
A simple green salad or steamed plantains round out the meal nicely without competing with the rice and chicken.
