Description
Caribbean Chicken and Rice is a vibrant dish that captures the essence of island flavors in every bite. This one-pot meal features succulent chicken thighs simmered in a rich blend of spices, coconut milk, and colorful vegetables, served over fluffy rice. Perfect for family dinners or special occasions, it’s sure to impress with its bold taste and aromatic scent. Easy to prepare, this comforting dish makes weeknight meals a breeze while being versatile enough to shine at festive gatherings.
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, pepper, paprika, allspice, garlic powder, and onion powder. Let marinate.
- In a heavy pot, heat oil and sauté chopped onion until translucent. Add minced garlic and cook briefly.
- Stir in diced bell peppers and tomato along with Scotch bonnet pepper (whole or minced). Cook until softened.
- Push veggies aside and brown the chicken thighs on both sides.
- Add rice, chicken broth, and coconut milk; stir gently. Bring to a boil.
- Cover, reduce heat to low, and simmer for 30 minutes. Add peas in the last five minutes if desired.
- Garnish with green onions and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (335g)
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg