Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Trinidad and Tobago Chicken with Sweet Ancho Peppers, Allspice and Thyme


  • 4-6 Chicken Thighs, bone in

  • Olive oil

  • 3 x Teaspoons ground thyme

  • 2 x Teaspoons ground coriander

  • 2 x Teaspoons allspice ground

  • 1 x Tablespoon brown sugar

  • 1 x Medium red onion, diced

  • 1/2 x Cup shallots, washed and diced

  • 1 x Medium carrot, finely chopped

  • 1 x Medium/ large Ancho Pepper. Stem and seeds removed- refer comments below

  • 1 x Cup arborio rice

  • 3 x Cups rich home made chicken stock - refer comment below

  • 200g x Coconut milk

  • 1/2 x Teaspoon white pepper - freshy ground (important)


Mix all the spices together to give an even mix then in a large bowl, marinate the chicken with a light covering of olive oil and the Thyme, Coriander and Allspice. Best for at least 30 minutes.

Then in a heavy based pot heat the olive oil to just before the burn point and add the sugar in an even layer. Carefully allow the sugar to bubble and caramelise to a brown colour then quickly remove from the heat before it turns black.

Note: Take great care with this - hot sugar burns badly !

Now add the chicken, shallots, carrots and the destalked and deseeded Ancho Pepper and stir well to combine with the hot sugar.

Next, add the rice, stir then add the red onion, coconut milk and stock. Stir cover the pot and on a low heat cook until the rice is fully cooked - about 30 minutes and the liquid is absorbed. Remove the ancho pepper if preferred and serve.

To BUY the Ancho Peppers and the Spices go to SPICES

Important: For Salt Free, you might like to sprinkle with Sumac or add a light touch of crushed Chili. For Salt Reduced add salt to your diet when adding the spices.

Comments: The Ancho Peppers will add a lovely sweet raisin note together with their flavour touch of something indefinable. Wonderful !