Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Caribbean Chicken with Chorizo and Allspice


  • 1 x 700g approx. Chicken Thighs, boned and cut into 5cm pieces

  • 1 x Brown Onion, diced

  • 2 x Cloves of Garlic, crushed

  • 1/2 Cup Coconut Milk

  • 1 x Tin Diced Tomatoes

  • 100g x Chorizo sausage, sliced

  • 2 x Teaspoons of Ground Allspice

  • 2 x Teaspoons Ground Thyme

  • 3 x Teaspoons Smoked Paprika

  • Salt and Pepper to taste

  • Cayenne Pepper - optional

  • Fresh Parsley, loosely chopped


Place the Chicken in a kitchen bag and lightly cover with Olive Oil then sprinkle over the Chicken with the Spices and holding the top to give an air bubble, shake vigorously. Refrigerate for at least 30 minutes.

In a heavy based pan fry the onions and garlic down ( do not burn the garlic ) until soft then add the Tomatoes, Chorizo and the Chicken. Season with salt and pepper.

Continue to cook on a low heat, stirring as the mixture thickens and the chicken is cooked and firm. About 20 - 25 minutes.

Now add the coconut milk and continue to stir to blend in the Coconut Milk. About 5 minutes. If you would like a little background "heat" add a pinch of Cayenne Pepper to taste.

Sprinkle with the Parsley and serve with Arborio Rice.

Note: Always add the Coconut Milk at the last 5 minutes of the cooking.