Caribbean Thunder

Dive into the bold and vibrant flavors of the tropics with "Caribbean Thunder," a mouthwatering chicken dish that brings the essence of island cuisine to your table. Tender, juicy chicken thighs are marinated in a zesty mix of lime juice, dark rum, smoked paprika, and warm Caribbean spices, then seared to perfection for a golden, caramelized crust. A rich coconut milk sauce infused with scotch bonnet heat, fresh thyme, and sweet bell peppers creates a luscious base that simmers the chicken to melt-in-your-mouth tenderness. This one-pot wonder, finished with a sprinkle of fresh cilantro, is perfect served over fluffy steamed rice or alongside crispy fried plantains. Packed with bold flavors and aromatic spices, "Caribbean Thunder" is a must-try for lovers of tropical cuisine.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 2 tablespoons lime juice
• 2 tablespoons dark rum
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 3 cloves garlic cloves, minced
• 1 pepper scotch bonnet pepper, finely chopped
• 1 pepper red bell pepper, sliced
• 1 pepper yellow bell pepper, sliced
• 1 onion red onion, sliced
• 1 can (14 ounces) coconut milk
• 1 cup chicken stock
• 6 sprigs fresh thyme
• 2 leaves bay leaves
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon (to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large bowl, combine chicken thighs, lime juice, dark rum, smoked paprika, ground allspice, ground cumin, and a pinch of salt and black pepper. Mix well to coat the chicken evenly. Cover and let marinate for at least 15 minutes or up to 2 hours in the refrigerator.

Step 2

Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2-3 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, add minced garlic, scotch bonnet pepper, red bell pepper, yellow bell pepper, and red onion. Sauté for 3-4 minutes until vegetables are softened and fragrant.

Step 4

Pour in the coconut milk and chicken stock. Stir in fresh thyme sprigs, bay leaves, and any leftover marinade from the chicken, ensuring everything is well combined.

Step 5

Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Step 6

Taste the sauce and adjust the seasoning with additional salt and black pepper as needed. Remove the thyme sprigs and bay leaves before serving.

Step 7

Garnish with chopped fresh cilantro and serve hot with steamed rice, fried plantains, or flatbread for a complete Caribbean-inspired meal.

Nutrition Facts

Serving size	(1917.2g)

Amount per serving	% Daily Value*
Calories	1976.9

Total Fat 98.5g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 771.3mg	0%
Sodium 3102.5mg	0%
Total Carbohydrate 80.6g	0%
Dietary Fiber 11.3g	0%
Total Sugars 48.3g
Protein 175.6g	0%

Vitamin D 42IU	0%
Calcium 278.9mg	0%
Iron 12.1mg	0%
Potassium 2909.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 36.7%

Carbs: 16.9%