Description
Caribbean Chicken and Rice is a vibrant, one-pot dish that infuses your meal with the tropical flavors of the Caribbean. This savory recipe features tender chicken thighs simmered with fragrant long-grain rice, vegetables, and aromatic spices, enhanced by the richness of coconut milk. Ideal for family dinners or casual gatherings, this dish not only captivates the palate but also makes cleanup a breeze. With customizable spice levels and easy preparation steps, you can bring a taste of the islands into your kitchen any night of the week.
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 (or coconut 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 heat, heat vegetable oil. Sear the chicken skin-side down until golden brown on both sides (5-7 minutes). Remove and set aside.
- In the same skillet, sauté chopped onion until translucent. Add minced garlic and diced bell peppers; cook for 3-4 minutes.
- Stir in chopped tomato and Scotch bonnet pepper along with thyme and additional spices.
- Add rice to the mixture, stirring well to coat each grain. Pour in chicken broth and coconut milk; bring to a gentle boil.
- Return seared chicken to the pot, cover tightly, reduce heat to low, and simmer for about 30 minutes or until rice is cooked through.
- If using frozen peas, stir them in during the last few minutes of cooking. Garnish with sliced green onions and cilantro before serving.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 580
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg