Cooking Steps

• In a bowl, combine chicken thighs with curry powder, paprika, thyme, allspice, salt, and pepper. Let it marinate for at least 30 minutes for maximum flavor.
• Heat olive oil in a large pot over medium heat. Add diced onions, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
• Push the sautéed vegetables to the side and add the marinated chicken thighs to the pot. Brown the chicken on both sides, about 5 minutes per side.
• Pour in the rice, stirring well to coat it with the flavors from the pot.
• Pour in the coconut milk and chicken broth. Stir to combine everything.
• Increase the heat until the mixture comes to a gentle boil.
• Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
• Ensure the chicken is fully cooked (internal temperature should reach 165°F or 75°C). If necessary, cook a few minutes longer.
• Once cooked, remove the pot from heat. Let it sit covered for 5 minutes. Then, fluff the rice with a fork.
• Serve the dish garnished with fresh cilantro or parsley, and lime wedges on the side for an added zest.