Description
Caribbean Chicken and Rice is a vibrant, one-pot meal that takes you on a culinary journey to the tropics. This delightful dish features tender chicken thighs seasoned with aromatic spices and cooked in creamy coconut milk, creating a comforting yet exotic flavor profile. Perfect for family dinners or special gatherings, this recipe is not only easy to prepare but also customizable to suit your taste preferences. With its rich flavors and hearty ingredients, Caribbean Chicken and Rice will impress your guests and become a favorite at your dinner table.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 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 cast iron skillet over medium-high heat, add vegetable oil. Once hot, add the seasoned chicken skin-side down. Sear for about 5 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove from skillet and set aside.
- In the same skillet, add chopped onion and cook until translucent. Then add minced garlic and cook for another minute until fragrant. Stir in diced red and green bell peppers along with chopped tomato.
- Sprinkle fresh thyme, ground allspice, and smoked paprika into the mixture. Stir well before adding long-grain rice. Cook for about 2 minutes until rice is slightly toasted.
- Pour in chicken broth and coconut milk; stir to combine. Return seared chicken thighs to the pan along with any accumulated juices. Add whole Scotch bonnet pepper if desired for heat.
- Bring everything to a gentle boil then reduce heat to low. Cover tightly and simmer for about 30 minutes until rice is cooked through and has absorbed most of the liquid. If using frozen peas, stir them in during the last few minutes of cooking.
- Once done, fluff rice gently with a fork before serving garnished with sliced green onions and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg