Belizean Garlic-Thyme Braised Chicken & Potatoes with Rice

Belizean Garlic-Thyme Braised Chicken & Potatoes with Rice ingredients

• 1.75 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 5 cloves garlic
• 1.5 lbs medium red potatoes
• 2.5 cups chicken broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 tbsp lime juice
• 1 tsp Worcestershire sauce
• to taste salt
• 2 tbsp fresh parsley
• 1.5 cups long grain white rice
• 3 cups water
• 0.5 tsp salt

How to make Belizean Garlic-Thyme Braised Chicken & Potatoes with Rice

1. Season the chicken: Pat 1.75 lbs boneless, skinless chicken thighs dry with paper towels. Season evenly with 1 tsp salt and 0.5 tsp black pepper on both sides. This helps to create a good sear and build flavor.
2. Prepare the rice: In a medium saucepan, combine 1.5 cups long grain white rice, 3 cups water, and 0.5 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
3. Sear the chicken: Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the seasoned chicken thighs in the hot oil. Sear for 4-5 minutes per side until deeply golden brown, creating a flavorful crust. Remove the chicken from the pot and set aside on a plate.
4. Sauté aromatics: Reduce the heat to medium. Add 1 diced large yellow onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized, scraping any browned bits from the bottom of the pot. Add 5 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
5. Deglaze and add liquids: Pour in 2.5 cups chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any remaining flavorful bits. Stir in 1 tsp Worcestershire sauce. Bring the liquid to a gentle simmer.
6. Add potatoes and herbs: Return the seared chicken thighs to the pot. Add 1.5 lbs peeled and 1.5-inch chunky cubed medium red potatoes, 4 fresh thyme sprigs, and 1 bay leaf. Ensure the chicken and potatoes are mostly submerged in the braising liquid.
7. Braise the dish: Bring the liquid back to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise for 25-30 minutes, or until the chicken is fork-tender and the potatoes are easily pierced with a fork. The chicken should reach an internal temperature of 165°F (74°C).
8. Finish and serve: Remove the thyme sprigs and bay leaf from the pot. Stir in 1 tbsp freshly squeezed lime juice. Taste the braising liquid and adjust salt and pepper if necessary. If the sauce is too thin, you can simmer uncovered for a few minutes on medium heat to reduce it slightly.
9. Serve the Belizean Garlic-Thyme Braised Chicken and Potatoes hot, alongside the fluffy white rice. Garnish each portion with 2 tbsp chopped fresh parsley for a burst of freshness before serving.

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