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Caribbean Chicken and Rice

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A vibrant dish combining juicy chicken and aromatic rice with a medley of vegetables and spices that brings the festive flavors of the Caribbean to your table.

Ingredients

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  • 6 bone-in, skin-on chicken thighs (or drumsticks)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • 1/2 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)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon smoked paprika
  • 1 1/2 cups long-grain white rice (or basmati rice)
  • 1 1/2 cups chicken broth
  • 1 cup coconut milk
  • 1 teaspoon salt (adjust to taste)
  • 1/2 cup frozen peas (optional)
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro (for garnish)

Instructions

  1. In a small bowl, combine salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken thighs dry, rub the spice mixture all over, and let sit for 10-15 minutes.
  2. Heat vegetable oil in a large pot over medium-high heat and sear chicken thighs for 4-5 minutes on each side until golden brown. Remove from the pot.
  3. In the same pot, add onion, garlic, and bell peppers, sauté for 3-4 minutes. Add tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, cooking for another 2 minutes.
  4. Stir in rice, then pour in chicken broth and coconut milk. Nestle the seared chicken back into the pot.
  5. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes.
  6. Stir in peas during the last 5 minutes of cooking, then remove from heat and let rest, covered, for 5-10 minutes.
  7. Fluff the rice and garnish with green onions and cilantro, serving hot with lime wedges.

Notes

For deeper flavors, allow the chicken to marinate longer. Use a heavy-bottomed pot to prevent scorching. Adjust heat level by modifying the amount of Scotch bonnet pepper used.

Nutrition

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

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