Brown Stew Chicken with Rice and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Brown Stew Chicken with Rice and Peas

YOUR SOLIN GENERATED RECIPE

Brown Stew Chicken with Rice and Peas

Chicken thighs braised in a rich, aromatic gravy with allspice and thyme, served alongside creamy coconut rice and peas for a vibrant Caribbean-inspired meal.

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NUTRITION

528kcal
Protein
45.4g
Fat
21.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless skinless chicken thighs

0.25 tsp Coconut oil

1 tbsp Tamari

1 tsp Coconut sugar

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

1 sprig Fresh thyme

0.13 cup Red kidney beans

0.25 cup Cooked brown rice

0.5 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground allspice

1 stalk Scallion

0.5 cup Water

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PREPARATION

  • 1

    Season the chicken thighs evenly with sea salt, black pepper, ground allspice, and tamari.

  • 2

    Heat the coconut oil in a large skillet over medium-high heat and melt the coconut sugar until it begins to bubble and turn a deep amber color.

  • 3

    Carefully place the chicken in the skillet and sear for 3-4 minutes per side until deeply browned and caramelized.

  • 4

    Add the yellow onion, garlic, ginger, and thyme to the pan, sautéing for 3 minutes until the vegetables soften and release their fragrance.

  • 5

    Pour in the water, reduce the heat to low, cover the pan, and simmer for 20 minutes until the chicken is tender and the sauce has thickened into a glossy gravy.

  • 6

    In a separate small saucepan, combine the cooked brown rice, kidney beans, and coconut milk, heating over medium-low until the rice is creamy and warmed through.

  • 7

    Serve the brown stew chicken over the rice and peas, garnished with fresh sliced scallions.

Brown Stew Chicken with Rice and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Brown Stew Chicken with Rice and Peas

YOUR SOLIN GENERATED RECIPE

Brown Stew Chicken with Rice and Peas

Chicken thighs braised in a rich, aromatic gravy with allspice and thyme, served alongside creamy coconut rice and peas for a vibrant Caribbean-inspired meal.

NUTRITION

528kcal
Protein
45.4g
Fat
21.7g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless skinless chicken thighs

0.25 tsp Coconut oil

1 tbsp Tamari

1 tsp Coconut sugar

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

1 sprig Fresh thyme

0.13 cup Red kidney beans

0.25 cup Cooked brown rice

0.5 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground allspice

1 stalk Scallion

0.5 cup Water

PREPARATION

  • 1

    Season the chicken thighs evenly with sea salt, black pepper, ground allspice, and tamari.

  • 2

    Heat the coconut oil in a large skillet over medium-high heat and melt the coconut sugar until it begins to bubble and turn a deep amber color.

  • 3

    Carefully place the chicken in the skillet and sear for 3-4 minutes per side until deeply browned and caramelized.

  • 4

    Add the yellow onion, garlic, ginger, and thyme to the pan, sautéing for 3 minutes until the vegetables soften and release their fragrance.

  • 5

    Pour in the water, reduce the heat to low, cover the pan, and simmer for 20 minutes until the chicken is tender and the sauce has thickened into a glossy gravy.

  • 6

    In a separate small saucepan, combine the cooked brown rice, kidney beans, and coconut milk, heating over medium-low until the rice is creamy and warmed through.

  • 7

    Serve the brown stew chicken over the rice and peas, garnished with fresh sliced scallions.