One Pot Chickenand Coconut Rice

Combine paprika, garlic powder, onion powder, black pepper, chili pepper, salt, and chicken seasoning in a bowl; coat the chicken thighs and drumsticks thoroughly and set aside to marinate (about 10 minutes).

Dice the onion, bell pepper, tomato, garlic, and habanero pepper; set the vegetables aside.

Heat enough oil in a large, deep skillet or pot over medium‑high heat to shallow‑fry the chicken pieces.

Place the marinated chicken thighs and drumsticks in the hot oil and fry on both sides until golden brown and crisp, but not fully cooked through; remove and set aside.

Drain excess oil, leaving about 2–3 tablespoons in the pot for the rice base.

Add the diced onion to the pot and sauté over medium heat until softened and fragrant, about 3 minutes.

Stir in the bell pepper, tomato, minced garlic, and diced habanero; cook for another 2–3 minutes until the vegetables begin to soften.

Mix in 1 tablespoon of tomato paste and sauté for 1–2 minutes to deepen the flavor.

Season the vegetable mixture with chicken seasoning, thyme, curry powder, and any additional spices you like; stir well to combine.

Add the washed basmati rice to the pot and stir‑fry for 2 minutes, allowing each grain to coat with the seasoned oil and absorb the aromatics.

Pour in the coconut milk, stirring thoroughly to combine with the rice and vegetables.

Add the chicken broth, stir gently, and taste the liquid; adjust seasoning with salt or extra chicken seasoning if needed.

Bring the mixture to a gentle simmer, then reduce the heat to medium‑low.

Return the partially cooked chicken pieces (and optional shrimp, if using) to the pot, nestling them into the rice.

Cover the pot tightly and cook for 15–20 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken is cooked through; stir occasionally to prevent sticking.

Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to finish cooking the rice.

Fluff the rice gently with a fork, garnish with sliced spring onions, and serve warm.