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Caribbean Chicken and Rice

Caribbean Chicken and Rice
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Caribbean Chicken and Rice is a colorful, one-pot dish that captures the essence of tropical flavors. This delightful recipe combines tender chicken thighs with aromatic spices, creamy coconut milk, and vibrant vegetables, creating a comforting meal that’s perfect for family dinners or festive gatherings. The bold flavors of allspice and smoked paprika make this dish unforgettable, while its simple preparation ensures you can whip it up in no time. Whether served at a casual weeknight dinner or a special occasion, Caribbean Chicken and Rice promises to impress your guests and satisfy your taste buds.

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

  1. Season chicken with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder.
  2. In a large pot over medium-high heat, sear the chicken until golden brown on both sides. Remove and set aside.
  3. Sauté chopped onion until translucent; then add minced garlic and diced peppers. Cook until softened.
  4. Stir in thyme, additional spices, rice, broth, coconut milk, and adjusted salt.
  5. Return the chicken to the pot, nestling it into the rice mixture.
  6. Bring to a gentle boil; cover and simmer on low for 30–40 minutes until rice is cooked through.
  7. If using frozen peas, stir them in during the last five minutes of cooking.
  8. Let sit covered for five minutes before serving garnished with sliced green onions and cilantro.

Nutrition

Find it online: https://auntcooks.com/caribbean-chicken-and-rice/