Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 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); 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)

Description

Caribbean Chicken and Rice is a vibrant, one-pot dish that brings the essence of tropical flavors to your table. Featuring tender chicken thighs simmered in a medley of aromatic spices, fresh vegetables, and creamy coconut milk, this recipe is perfect for cozy family dinners or entertaining guests. The bold flavors and colorful presentation will transport your taste buds straight to the Caribbean islands. Easy to prepare and customizable to suit your spice preference, this dish guarantees satisfaction with every bite.

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)
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)

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Instructions

Season chicken with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder.
In a Dutch oven over medium heat, sear the chicken skin-side down until golden brown on both sides; remove and set aside.
Sauté chopped onions until translucent; add minced garlic and cook briefly.
Stir in diced bell peppers, chopped tomato, Scotch bonnet pepper (whole or minced), thyme, rice, chicken broth, coconut milk, and salt.
Return seared chicken to the pot; bring to a boil then cover and simmer on low for about 30 minutes until rice is cooked through.
Add frozen peas during the last 5 minutes of cooking if desired; fluff before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Sautéing/Simmering
Cuisine: Caribbean

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg