Caribbean Chicken Thighs with Cane-Citrus Marinade, Creamy Pigeon Pea Rice, and Roasted Sweet Plantain
An original Caribbean-inspired recipe featuring chicken thighs marinated in orange juice, lime, cane molasses, and spices, then roasted until juicy and caramelized. It is served with creamy pigeon pea rice simmered with light coconut milk and roasted sweet plantain finished with cinnamon and sea salt.
Ingredients
- 700 g boneless skinless chicken thighs (cut en pieces large)
- 120 ml orange juice (freshly squeezed if possible)
- 45 ml lime juice (fresh)
- 30 ml cane molasses (also puede usarse miel of caña)
- 12 g garlic (chopped fino)
- 120 g red onion (chopped diced small, divided)
- 100 g red bell pepper (chopped diced small)
- 6 g fresh thyme (solo the leaves, divided)
- 2 g ground cumin
- 1 g ground allspice
- 1 g ground cinnamon (divided)
- 8 g sea salt (divided)
- 2 g black pepper (divided)
- 30 ml vegetable oil (divided)
- 200 g long-grain rice (enjuagado and escurrido)
- 180 g cooked pigeon peas (escurridos)
- 240 ml light coconut milk
- 240 ml chicken broth (low sodium preferiblemente)
- 1 unit bay leaf
- 12 g fresh cilantro (chopped)
- 400 g ripe plantains (pelados and cut a lo largo)
- 2 g lime zest (finely grated)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. In a large bowl, combine the orange juice, lime juice, cane molasses, half of the garlic, 60 g (1/2 cup) of the red onion, cumin, allspice, half of the thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil.
- 2
Add the chicken thighs to the marinade and toss well to coat. Let them marinate for 15 minutes in a cool spot while you prepare the rest of the dish.
- 3
Place the ripe plantains on a baking sheet. Brush them with 1/2 tablespoon vegetable oil and sprinkle with half of the cinnamon and a pinch of sea salt. Set aside.
- 4
Heat 1/2 tablespoon vegetable oil in a medium pot over medium heat. Sauté the remaining red onion, the remaining garlic, and the red bell pepper for 3 to 4 minutes until fragrant and just softened.
- 5
Add the long-grain rice to the pot and stir for 1 minute to lightly toast it. Stir in the cooked pigeon peas, light coconut milk, chicken broth, bay leaf, remaining thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil.
- 6
Once boiling, reduce the heat to low, cover, and cook the rice for 18 to 20 minutes until tender and the liquid is almost fully absorbed.
- 7
While the rice cooks, arrange the marinated chicken in another baking sheet or baking dish, including the marinade. Roast the chicken at 220 °C / 425 °F for 22 to 28 minutes, or until fully cooked and browned at the edges.
- 8
Halfway through the chicken cooking time, place the plantain tray in the oven as well and roast them at 220 °C / 425 °F for 15 to 18 minutes, turning once, until tender and caramelized.
- 9
Remove the bay leaf from the rice. Add the fresh cilantro and lime zest, then fluff the rice with a fork. Taste and adjust with the remaining salt and black pepper if needed.
- 10
Serve a portion of creamy pigeon pea rice with the marinated chicken on top or alongside. Add the roasted sweet plantains and, if desired, spoon the pan juices over the chicken for extra flavor.
Chef tips
For deeper flavor, you can marinate the chicken for up to 4 hours in the refrigerator. If you want darker caramelized edges, switch the oven to broil for 2 to 3 minutes, watching closely.
Substitutions
You can replace pigeon peas with cooked red beans, and cilantro with fresh parsley. If cane molasses is unavailable, use dark brown sugar dissolved in 1 tablespoon of hot water.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Caribbean Turkey and Pumpkin Stew with Toasted Coconut, Okra, and Lime Rice
65 min
Caribbean Red Snapper with Guava-Rum Glaze over Creamy Pumpkin Thyme Rice
60 min
Caribbean Chicken Thighs in Toasted Coconut Tamarind Sauce with Red Bean Rice and Crispy Plantain
70 min
Caribbean Pineapple-Coconut Lime Glazed Chicken
55 min
Caribbean Baked Fish with Coconut Herb Crust over Mashed Sweet Plantain and Lime-Pickled Cucumber
55 min
Caribbean Baked Snapper with Cocoa and Sweet Pepper Crust over Cassava Couscous and Pineapple Mint Salad
55 min