Chicken Back Seasoned Rice
Chicken Back Seasoned Rice
Ingredients
For the Chicken Back
- 1 1/2 pounds chicken backs, cut into 2-inch pieces
- 1 lime, juiced, for washing chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 Scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 2 tablespoons vegetable oil
For the Seasoned Rice
- 2 cups long-grain rice, rinsed until water runs clear
- 1 can coconut milk, 13.5 fluid ounces
- 1 1/2 cups water
- 1/2 teaspoon turmeric
- 6 pimento seeds, whole
- 1/2 bell pepper, red, diced
- 1/2 bell pepper, green, diced
- 1 cup callaloo, chopped, fresh or frozen
- 2 stalks scallions, chopped
- 2 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Wash the chicken backs thoroughly with the juice of 1 lime and cold water. Drain well and pat dry with paper towels.
⏱️ 5 min
- 2
In a large bowl, season the chicken backs with garlic powder, onion powder, dried thyme, paprika, black pepper, 1 teaspoon salt, grated ginger, minced garlic, and chopped Scotch bonnet pepper. Mix well to ensure all pieces are coated. Let marinate for at least 10 minutes while you prepare other ingredients, or longer in the refrigerator for deeper flavor.
⏱️ 10 min
- 3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken backs and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
⏱️ 7 min
- 4
Add the rinsed rice to the same pot with the drippings. Stir and toast the rice for 2-3 minutes until slightly opaque.
⏱️ 3 min
- 5
Pour in the coconut milk and water. Add the turmeric, whole pimento seeds, diced red and green bell peppers, chopped callaloo, chopped scallions, fresh thyme sprigs, and 1/2 teaspoon salt. Stir everything together.
⏱️ 3 min
- 6
Return the browned chicken backs to the pot, nestling them into the rice mixture. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 30 min
- 7
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 10 min
- 8
Fluff the rice gently with a fork, mixing the chicken and vegetables throughout. Taste and adjust seasoning if necessary. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Back Seasoned Rice
For the Chicken Back
- 1 1/2 pounds chicken backs, cut into 2-inch pieces
- 1 lime, juiced, for washing chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 1/2 Scotch bonnet pepper, finely chopped (remove seeds for less heat)
- 2 tablespoons vegetable oil
For the Seasoned Rice
- 2 cups long-grain rice, rinsed until water runs clear
- 1 can coconut milk, 13.5 fluid ounces
- 1 1/2 cups water
- 1/2 teaspoon turmeric
- 6 pimento seeds, whole
- 1/2 bell pepper, red, diced
- 1/2 bell pepper, green, diced
- 1 cup callaloo, chopped, fresh or frozen
- 2 stalks scallions, chopped
- 2 fresh thyme sprigs
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Wash the chicken backs thoroughly with the juice of 1 lime and cold water. Drain well and pat dry with paper towels.
⏱️ 5 min - 2
In a large bowl, season the chicken backs with garlic powder, onion powder, dried thyme, paprika, black pepper, 1 teaspoon salt, grated ginger, minced garlic, and chopped Scotch bonnet pepper. Mix well to ensure all pieces are coated. Let marinate for at least 10 minutes while you prepare other ingredients, or longer in the refrigerator for deeper flavor.
⏱️ 10 min - 3
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken backs and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
⏱️ 7 min - 4
Add the rinsed rice to the same pot with the drippings. Stir and toast the rice for 2-3 minutes until slightly opaque.
⏱️ 3 min - 5
Pour in the coconut milk and water. Add the turmeric, whole pimento seeds, diced red and green bell peppers, chopped callaloo, chopped scallions, fresh thyme sprigs, and 1/2 teaspoon salt. Stir everything together.
⏱️ 3 min - 6
Return the browned chicken backs to the pot, nestling them into the rice mixture. Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is tender.
⏱️ 30 min - 7
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 10 min - 8
Fluff the rice gently with a fork, mixing the chicken and vegetables throughout. Taste and adjust seasoning if necessary. Serve hot.
⏱️ 2 min