Caribbean Style Chicken with Black Beans
Bring a taste of the tropics to your table with this vibrant Caribbean Style Chicken with Black Beans! Perfectly seasoned bone-in, skin-on chicken thighs are seared to crispy, golden perfection and then nestled into a rich and aromatic sauce featuring creamy coconut milk, tender black beans, and colorful bell peppers. Infused with zesty lime juice, fragrant allspice, and a touch of thyme, this one-pan dish is as bold in flavor as it is beautiful to serve. Finished with a sprinkle of fresh cilantro and scallions, it's a hearty and satisfying meal that pairs wonderfully with fluffy jasmine or white rice. Whether you're looking for a weeknight dinner or something special to impress guests, this Caribbean-inspired recipe delivers bold, comforting flavors in under an hour! Perfect for fans of tropical cuisine and one-pot dishes.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons ground allspice
- 1 teaspoons ground paprika
- 4 cloves fresh garlic, minced
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 15 ounces canned black beans, rinsed and drained
- 1 cup coconut milk
- 1 teaspoons dried thyme
- 2 stalks scallions, sliced
- 0.25 cup fresh cilantro, chopped
- 4 cups cooked white or jasmine rice (for serving)
Directions
Step 1
1. Preheat your oven to 375°F (190°C).
Step 2
2. Pat the chicken thighs dry with a paper towel and season with 1 teaspoon of salt, black pepper, ground allspice, and paprika on both sides.
Step 3
3. In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the chicken thighs skin-side down for about 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Step 4
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion, red bell pepper, green bell pepper, and a pinch of salt. Sauté for 5 minutes until softened.
Step 5
5. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 6
6. Add the rinsed and drained black beans, coconut milk, dried thyme, and lime juice. Stir to combine and bring to a simmer.
Step 7
7. Nestle the chicken thighs into the bean mixture, skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 8
8. Remove the skillet from the oven and sprinkle the dish with sliced scallions and chopped cilantro.
Step 9
9. Serve hot with cooked white or jasmine rice on the side.
Nutrition Facts
| Serving size | (2799.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3634.9 |
| Total Fat 139.2g | 0% |
| Saturated Fat 33.5g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 486mg | 0% |
| Sodium 4896.3mg | 0% |
| Total Carbohydrate 437.9g | 0% |
| Dietary Fiber 40.5g | 0% |
| Total Sugars 33.8g | |
| Protein 169.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 487.9mg | 0% |
| Iron 30.0mg | 0% |
| Potassium 3739.0mg | 0% |
Source of Calories