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Caribbean Chicken and Rice Recipe

Caribbean Chicken and Rice Recipe: A One-Pot Tropical Delight

Experience a comforting Caribbean Chicken and Rice Recipe filled with succulent chicken, fluffy rice, and vibrant vegetables in creamy coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs A juicy and flavorful protein that adds richness.
  • 1 teaspoon Salt Essential to enhance flavors.
  • 1 teaspoon Black Pepper Adjust according to your taste preference.
  • 1 teaspoon Paprika Consider using smoked paprika for extra flavor.
  • 1 teaspoon Allspice Nutmeg makes an acceptable substitute.
  • 1 teaspoon Garlic Powder Use fresh garlic if preferred.
  • 1 teaspoon Onion Powder Fresh onions can be used for fresh taste.
For the Dish
  • 1 tablespoon Vegetable Oil Olive or coconut oil can be used.
  • 1 medium Onion White onion works best.
  • 2 cloves Garlic Freshly minced for flavor.
  • 1 cup Bell Peppers Any color; red and yellow are particularly sweet.
  • 1 cup Tomato Canned tomatoes are a convenient substitute.
  • 1 whole Scotch Bonnet Pepper Remove seeds for less heat.
  • 1 teaspoon Thyme Dried thyme can substitute fresh.
For the Cooking Base
  • 2 cups Chicken Broth Vegetable broth works for vegetarian version.
  • 1 cup Coconut Milk Almond milk can be used for lighter dish.
  • 1.5 cups Rice (long grain or basmati) Brown rice can be used but adjust cooking time.
  • 1 cup Frozen Peas Optional; corn or other vegetables can substitute.
For Garnish and Serving
  • 2 tablespoons Green Onions Chopped for garnish.
  • 2 tablespoons Fresh Cilantro Parsley can be used as an alternative.
  • 1 whole Lime Wedges Optional for serving.

Equipment

  • Heavy-Bottomed Pot

Method
 

Cooking Instructions
  1. Begin by patting the chicken thighs dry with paper towels. In a bowl, combine salt, black pepper, paprika, allspice, garlic powder, and onion powder. Rub this mixture over the chicken and marinate for at least 15 minutes.
  2. Heat a tablespoon of vegetable oil in a heavy-bottomed pot over medium-high heat. Add marinated chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes. Remove and set aside.
  3. In the same pot, add chopped onion, minced garlic, and bell peppers. Sauté over medium heat for about 3-4 minutes until softened.
  4. Stir in diced tomatoes, Scotch bonnet pepper, thyme, and a sprinkle of smoked paprika. Cook for another 2 minutes.
  5. Add the rinsed rice, then pour in chicken broth and coconut milk. Mix everything well.
  6. Nestle the seared chicken back into the pot, skin-side up. Season with a pinch of salt if desired.
  7. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 25-30 minutes without removing the lid.
  8. In the last 5 minutes, stir in frozen peas. Once done, let rest for 5-10 minutes, fluff rice with a fork, garnish, and serve.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Customize with your favorite veggies or proteins. This recipe is gluten-free and perfect for gatherings or busy weeknights.

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