Scale

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon smoked paprika

½ teaspoon ground allspice

½ teaspoon cayenne pepper (optional, for heat)

1 teaspoon garlic powder

1 teaspoon dried thyme

For the Rice:

1 cup long-grain rice (jasmine or basmati)

1 tablespoon olive oil

½ small onion, diced

1 bell pepper, diced (red, yellow, or green)

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon ground allspice

½ teaspoon turmeric

1 can (400ml) coconut milk

1 cup chicken broth

½ cup drained black beans (optional)

½ cup pineapple chunks (optional, for sweetness)

Salt and pepper to taste

For Garnish:

Fresh cilantro, chopped

Lime wedges

Prepare the Chicken

In a small bowl, mix salt, black pepper, paprika, allspice, cayenne, garlic powder, and thyme.

Rub the seasoning mix evenly over both sides of the chicken.

Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

Cook the Rice

In the same skillet, heat 1 tablespoon olive oil. Sauté onion and bell pepper for 2–3 minutes until softened.

Add garlic, cumin, allspice, and turmeric, stirring for 30 seconds until fragrant.

Pour in coconut milk and chicken broth, stirring to combine.

Stir in rice, black beans (if using), and pineapple chunks. Bring to a simmer.

Combine and Cook

Place the seared chicken on top of the rice mixture.

Cover, reduce heat to low, and simmer for 20–25 minutes, or until the rice is fully cooked and liquid is absorbed.

Serve

Fluff the rice with a fork and garnish with fresh cilantro. Serve with lime wedges on the side.