Description
Caribbean Chicken and Rice is a vibrant dish that brings the essence of island cuisine to your table. This one-pot meal features succulent chicken thighs, aromatic spices, and creamy coconut milk, all cooked with fluffy rice. Perfect for family dinners or gatherings, this recipe is not only easy to prepare but also versatile enough to satisfy various palates. You can adjust the spice level to suit your taste while enjoying the rich flavors of fresh vegetables like bell peppers and tomatoes. Serve it alongside a crisp salad or fried plantains for a complete tropical experience. Get ready to impress your guests with this delightful culinary journey!
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium tomato, chopped
- 1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1½ cups long-grain white rice (or basmati rice)
- 1½ cups chicken broth
- 1 cup coconut milk
- 1 teaspoon salt (adjust to taste)
- ½ cup frozen peas (optional)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Season chicken thighs with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder.
- In a large skillet or Dutch oven over medium-high heat, add vegetable oil. Once hot, place the seasoned chicken skin-side down. Cook until golden brown on both sides; this should take about 5-7 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, add chopped onion and cook until translucent. Stir in minced garlic and cook for an additional minute until fragrant. Add diced bell peppers and chopped tomato; cook until softened.
- Stir in Scotch bonnet pepper (whole or minced), thyme, allspice, smoked paprika, rice, chicken broth, coconut milk, and salt. Mix well to ensure everything is incorporated.
- Return the seared chicken to the skillet. Bring to a simmer then cover with a lid. Reduce heat to low and let it cook for about 25-30 minutes until rice is tender and liquid is absorbed.
- Optional: Add frozen peas in the last five minutes of cooking. Once done cooking, fluff rice with a fork before serving. Garnish with sliced green onions and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 560
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 150mg