Caribbean Spicy Chicken and Mushroom Pilaf

Instructions

1. 1

   Cut the boneless chicken thighs into bite-sized pieces and season lightly with salt and black pepper.

2. 2

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Add the chicken pieces and brown them on all sides for about 5-6 minutes. Remove the chicken and set aside.

4. 4

   In the same pan, add the chopped onion and sauté for 2 minutes until translucent.

5. 5

   Add the sliced mushrooms and cook for another 2-3 minutes until softened.

6. 6

   Stir in the diced scotch bonnet pepper (remove seeds for less heat), paprika, and black pepper. Cook for 1 minute until fragrant.

7. 7

   Add the parboiled rice and stir to coat the grains with the spices and oil.

8. 8

   Pour in the chicken broth and add the diced tomatoes. Stir well to combine.

9. 9

   Return the browned chicken to the pan, nestling the pieces into the rice mixture.

10. 10

    Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

11. 11

    Remove from heat and let the pilaf rest, covered, for 5 minutes.

12. 12

    Fluff the rice with a fork and stir in the chopped fresh parsley before serving.

13. 13

    Serve hot and enjoy your Caribbean Spicy Chicken and Mushroom Pilaf!