Description
This Caribbean Chicken and Rice recipe brings the vibrant flavors of the islands to your table with tender chicken, seasoned rice, and a perfect blend of spices. It’s easy to make and packed with tropical goodness.
Ingredients
4 bone-in chicken thighs (about 1.5 lb)
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 ½ cups long-grain rice, rinsed
1 ½ cups chicken broth
1 cup coconut milk
1 cup diced tomatoes (canned or fresh)
1 teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon ground turmeric
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry and season generously with salt, pepper, paprika, turmeric, allspice, and thyme.
- In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Brown the chicken thighs, skin-side down first, about 4–5 minutes per side, until golden. Remove the chicken and set aside.
- In the same pan, add the chopped onion and diced bell pepper. Sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice to the pan, stirring to coat in the oil and lightly toast it for about 2 minutes.
- Pour in the chicken broth, coconut milk, and diced tomatoes. Season with a pinch of salt and black pepper. Stir to combine.
- Nestle the browned chicken thighs on top of the rice mixture.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. This helps steam the rice to a fluffy perfection.
- Garnish with sliced green onions and fresh cilantro or parsley before serving.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a skillet over low heat with a splash of chicken broth or water, or in the microwave for 1–2 minutes.
Variations: Swap chicken with tofu or vegetables for a vegetarian twist. Add chili peppers for a spicy kick.
If you don’t like coconut milk, substitute with regular milk or almond milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
