SPICY CHICKEN AND RICE

Method

  1. Season the Chicken – In a bowl, season the chicken thighs with adobo, garlic powder, smoked paprika, black pepper, and olive oil. Set aside.

  2. Prepare the Vegetables – Slice the corn off the cob. Dice the bell peppers and onion. Finely chop the scotch bonnet peppers and mince the garlic.

  3. Sear the Chicken – Heat a large pot over medium-high. Add a splash of neutral oil, then sear the chicken for 2–3 minutes per side until browned. Remove and set aside.

  4. Sauté the Vegetables – In the same pot, add 2 tbsp (28g) butter. Add the onions, bell peppers, and scotch bonnet peppers. Cook for about 2 minutes, then add the garlic and cook for 1 more minute.

  5. Add Tomato Paste – Stir in 1 tbsp (16g) tomato paste and cook for about 1 minute to bring out the flavor.

  6. Toast the Rice – Add the rinsed jasmine rice to the pot. Stir well to coat in the aromatics. Toast for 2–3 minutes, stirring occasionally.

  7. Add Corn & Chicken Broth – Turn the heat to medium-high. Add in the corn and pour in the 3 cups (720ml) chicken broth. Stir to combine.

  8. Add Chicken Back In – Nestle the seared chicken thighs back into the pot, making sure they’re partly submerged so they cook through with the rice.

  9. Simmer & Cook – Bring everything to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20–25 minutes.

  10. Final Adjustments – Remove the lid and fluff the rice. Check that the chicken is fully cooked. Taste and adjust seasoning if needed.

Ingredients

For the Chicken

  • 1 pack boneless, skinless chicken thighs (about 5 pieces, ~1 lb / 450g)

  • 1 tbsp (6g) Adobo

  • 2 tsp (6g) Garlic Powder

  • 2 tsp (5g) Smoked Paprika

  • 2 tsp (4g) Black Pepper

  • 1 tbsp (15ml) Olive Oil

For the Vegetables

  • 2 tbsp (28g) Butter

  • 4 ears Corn, kernels cut off the cob

  • 1 (120g) Red Bell Pepper, diced

  • 1 (120g) Orange Bell Pepper, diced

  • 1 (150g) Yellow Onion, diced

  • 2 Scotch Bonnet Peppers, finely chopped

  • 7 cloves (21g) Garlic, minced

  • 1 tbsp (16g) Tomato Paste

For the Rice

  • 2 cups (370g) Jasmine Thai Fragrant Long Grain Rice, rinsed

  • 3 cups (720ml) Chicken Broth

  • 2 tsp (6g) Adobo

  • 2 tsp (4g) Black Pepper

Additional Notes

  • You can use canned corn if you want to keep things simple, or leave the corn out entirely. I personally think nothing tops fresh corn on the cob, so that’s why I used it.

  • Scotch bonnet peppers bring heat. If you’re not into spicy food, leave them out. I love spice, so I go heavy.

  • In the video, I don’t remember exactly which rice I used—but this was an older video. Since then, I’ve learned that Carolina Jasmine Thai Fragrant Long Grain Rice is easily one of the best out there. Every time I cook it, it comes out perfect. I highly recommend it.

  • Don’t forget to season your rice with the adobo and black pepper while it’s cooking. Yeah, you can throw it in after, but I always forget, and it’s way better when it’s seasoned from the start.