Chicken and Coconut Rice Skillet

Chicken and Coconut Rice Skillet

Great for easy entertaining or weeknight dinner, this Jamaican inspired recipe comes together effortlessly. Coconut, cilantro and allspice flavored rice is teamed up with garlic, lemon chicken.

1 hr 10 mins total time

25 mins active time


Serves 4



  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil


  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 5 cloves garlic

    divided, minced

  • 4 x 11 oz whole chicken legs (drumstick and thigh)
  • 1¼ cups (10 fl oz) reduced sodium chicken broth
  • 1¼ cups (10 fl oz) coconut milk
  • 1 habanero pepper

    split in half without cutting through the stem (optional)

  • ½ small onion

    cut into 1/4-inch thick slices

  • ¼ tsp ground allspice
  • 4 thyme sprigs
  • 1 x 15 oz can red kidney beans

    drained, rinsed

  • 1 cup (7 oz) basmati rice
  • ¼ cup (¼ oz) chopped cilantro
  • 2 green onions

    thinly sliced, plus extra to serve


  • 1Combine the lemon juice, oil, salt, pepper and garlic in a bowl. Add the chicken, turn to coat and set aside.
  • 2Place the broth, coconut milk and pepper (if using) in a saucepan over medium heat. Bring to a boil, cover, then immediately remove from the heat to allow the pepper to infuse.
  • 3Insert the wire rack into position 6. Meanwhile, continue to the next step.
  • 4Heat a 12-inch cast iron skillet over medium heat. Add the remaining oil and onion and cook, stirring for 2 minutes, or until starting to brown.
  • 5Add the remaining garlic and stir. Add the allspice and thyme and cook, stirring for 30 seconds, or until fragrant. Reduce the heat to low.
  • 6Add the beans, spreading in an even layer over the onion mixture without stirring. Evenly sprinkle the rice over the top. Pour in the hot broth mixture. (Remove the pepper if less spice is preferred.)
  • 7Nestle the chicken pieces in the pan, skin-side up, pour over juice from bowl and cover with foil.
  • 8Once preheated, place in the oven and start the timer.
  • 9Start Autopilot to continue cooking. The oven will bake then switch to broil.
  • 10To test if the chicken is cooked, insert a meat thermometer into the thickest part, away from the bone, it should read a minimum of 167°F. If not, give it a bit more.
  • 11Transfer the chicken to a plate and rest for 5 minutes. Remove the pepper and thyme sprigs. Stir to loosen the rice and add the cilantro and green onions.
  • 12Spoon the rice into a serving dish, top with the chicken and sprinkle with onion.