Recipe Index

Ingredients

• (1 1/2 lb) bone-in chicken thighs, cut into serving pieces
• 3 cups long-grain white rice, rinsed and drained
• 3 tbsp neutral cooking oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 medium ripe tomatoes, blended or finely chopped
• 3 tbsp tomato paste
• 1 medium red bell pepper, diced
• 2 medium carrots, sliced
• 2 cups green cabbage, roughly chopped
• 5 cups low-sodium chicken stock or water, heated
• 1 tsp dried thyme
• 2 bay leaves
• 1 whole habanero or Scotch bonnet pepper, left whole (optional)
• 1 1/2 tsp fine salt, plus more to taste
• 1/2 tsp ground black pepper
• 1/4 cup fresh parsley, chopped, for serving

Method

1. Season the chicken with salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the chicken in batches for 5 to 6 minutes until golden. Set aside.
2. In the same pot, cook the onion for 4 to 5 minutes until softened. Add the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens slightly.
3. Add the blended tomatoes and bell pepper and cook for 8 to 10 minutes, stirring often, until the sauce thickens and the oil begins to separate at the edges.
4. Pour in the hot stock and add the thyme, bay leaves, salt, pepper and the whole hot pepper, if using. Return the chicken to the pot, cover and simmer for 15 minutes.
5. Stir in the rice, carrots and cabbage, making sure the rice is submerged; add a little hot water if needed. Cover tightly, reduce the heat to low, and cook for 25 to 30 minutes without lifting the lid.
6. Remove from the heat and let the pot stand, covered, for 10 minutes. Remove the bay leaves and the whole pepper.
7. Fluff the rice with a fork, arrange the chicken and vegetables over the top, scatter with parsley, and serve.

Prep: 25 min · Cook: 1 h · Total: 1 h 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data