Nassau Chicken Delight

Ingredients

• 4 chicken thighs, bone-in and skin-on (about 600g) 4 chicken thighs, bone-in and skin-on (about 600g)
• Juice of 2 limes Juice of 2 limes
• Juice of 1 orange Juice of 1 orange
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lime juice, orange juice, minced garlic, thyme leaves, paprika, allspice, cumin, salt, and black pepper. Mix well.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place the chicken skin-side down in the skillet. Cook for 5-6 minutes, or until the skin is golden brown and crispy.
4. 4.
   Flip the chicken thighs and add the sliced onion, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. 5.
   Add the diced tomatoes to the skillet and reduce the heat to medium-low. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Serve the Nassau Chicken hot, garnished with fresh cilantro. Accompany with fluffy white rice or traditional Bahamian peas and rice.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in and skin-on chicken thighs as they provide extra flavor and juiciness to the dish.
• Fresh thyme leaves — If you don't have fresh thyme, you can substitute with dried thyme, but reduce the amount to 1 teaspoon.
• Paprika — Opt for smoked paprika to add a subtle smoky flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Allow the chicken to marinate overnight for maximum flavor infusion.
• If you prefer boneless chicken, you can use boneless chicken thighs or chicken breasts instead.
• Serve the Nassau Chicken with a squeeze of fresh lime juice for an added burst of citrus flavor.
• To make the dish more colorful, use a mix of red, yellow, and green bell peppers.

Serving advice

Serve the Nassau Chicken hot, accompanied by fluffy white rice or traditional Bahamian peas and rice. Garnish with fresh cilantro for a vibrant touch.

Presentation advice

Arrange the Nassau Chicken on a platter, placing the colorful bell peppers and tomatoes on top for an appealing presentation. Sprinkle fresh cilantro over the dish for a pop of green.