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–+ servings

Caribbean Chicken and Rice

A vibrant dish that combines succulent chicken with flavorful rice, filled with the aromas of spices and herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 520
Ingredients Method Nutrition

Ingredients
  

  • 6 pieces bone-in, skin-on chicken thighs (or drumsticks) Use these cuts for maximum flavor and tenderness.
  • 2 teaspoons salt Enhances the overall taste of the dish.
  • 1 teaspoon black pepper Adds a hint of warmth without overpowering other flavors.
  • 1 teaspoon paprika Provides a lovely color and mild sweetness.
  • 1 teaspoon ground allspice A key spice that embodies the essence of Caribbean cuisine.
  • 1 teaspoon garlic powder Boosts the savory profile of the chicken.
  • ½ teaspoon onion powder Complements garlic powder for a deeper flavor.
  • 2 tablespoons vegetable oil (or coconut oil) Ideal for browning the chicken and sautéing veggies.
  • 1 medium onion, finely chopped Adds sweetness and depth to the base flavor.
  • 3 cloves garlic, minced Fresh garlic elevates the dish's aroma significantly.
  • 1 piece red bell pepper, diced Offers sweetness and vibrant color to your rice.
  • 1 piece green bell pepper, diced Contributes crunch and freshness to the mix.
  • 1 medium tomato, chopped Adds juiciness and acidity for balance.
  • 1 piece Scotch bonnet pepper (or substitute habanero pepper for less heat) Introduces authentic heat that's adjustable based on preference.
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) Infuses earthy notes that are quintessential in Caribbean cooking.
  • 1 teaspoon smoked paprika Gives a subtle smokiness that enhances depth of flavor.
  • 1½ cups long-grain white rice (or basmati rice) Choose long-grain varieties for fluffy texture when cooked.
  • 1½ cups chicken broth Provides additional moisture and flavor during cooking.
  • 1 cup coconut milk Adds creaminess with a hint of tropical sweetness.
  • 1 teaspoon salt (adjust to taste) Essential for enhancing all other flavors present in the dish.
  • ½ cup frozen peas (optional) For color and added nutrition; stir in during final minutes of cooking if desired.
  • 2 pieces green onions, sliced (for garnish) Brightens up your plate as a finishing touch.
  • 1 bunch fresh cilantro (for garnish) Offers freshness that complements the rich flavors beautifully.

Method
 

  1. Start by seasoning your chicken thighs with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder. Allow them to marinate for at least 30 minutes to absorb those wonderful spices.
  2. In a large pot or Dutch oven over medium heat, heat oil until shimmering then add in marinated chicken pieces skin-side down. Cook until browned on both sides, about 5-7 minutes per side.
  3. Remove browned chicken from pot and set aside; add onions, minced garlic, red bell pepper, green bell pepper, chopped tomato, and Scotch bonnet pepper into the same pot stirring frequently until softened.
  4. Stir in thyme followed by rice; mix well before adding chicken broth and coconut milk to pot ensuring all ingredients are evenly distributed throughout.
  5. Return browned chicken back into pot; bring mixture to a gentle boil then reduce heat low cover tightly letting everything simmer until rice is tender absorbing liquid completely.
  6. Once done cooking fluff rice gently using fork then stir in frozen peas if using; garnish with sliced green onions and fresh cilantro before serving hot!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 50gProtein: 28gFat: 22gFiber: 4gSugar: 4g

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