Description
Caribbean Chicken and Rice is a vibrant and flavorful dish that brings the essence of the Caribbean directly to your dinner table. Combining tender, spiced chicken with fluffy rice infused with creamy coconut milk and aromatic herbs, this one-pot meal is perfect for family gatherings or weeknight dinners. Enjoy the rich flavors of allspice, garlic, and fresh vegetables as they meld together to create a comforting yet exciting culinary experience. Easy to prepare and customizable to suit any palate, this dish showcases the warmth of island cuisine.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1½ cups long-grain white rice
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme
- 1 Scotch bonnet pepper (or habanero)
Instructions
- Season chicken thighs with salt, black pepper, paprika, garlic powder, and onion powder.
- In a large pot or Dutch oven over medium heat, brown the seasoned chicken in oil for about 5-7 minutes per side. Remove and set aside.
- Sauté chopped onion, minced garlic, diced bell peppers, tomato, and Scotch bonnet pepper in the same pot until softened (about 5 minutes).
- Stir in thyme, rice, chicken broth (1½ cups), coconut milk (1 cup), and additional salt.
- Return browned chicken to the pot. Bring to a simmer, cover tightly, and reduce heat to low. Cook for about 30-35 minutes until rice is tender.
- If desired, stir in frozen peas during the last few minutes of cooking.
- Let sit covered for 5 minutes before fluffing rice with a fork and garnishing with green onions and cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg