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); 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)

Description

Caribbean Chicken and Rice is a delightful one-pot meal that captures the essence of the tropics in every bite. This dish features tender chicken thighs seasoned with aromatic spices, colorful vegetables, and creamy coconut milk, creating a comforting and satisfying experience perfect for family dinners or special gatherings. The harmonious blend of flavors transports you straight to the Caribbean islands, making it an ideal choice for both casual weeknight meals and festive occasions. With its vibrant presentation and irresistible taste, Caribbean Chicken and Rice is sure to impress your guests while keeping cleanup to a minimum.

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)

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Instructions

Season the chicken with salt, black pepper, paprika, allspice, garlic powder, and onion powder.
In a large skillet or Dutch oven, heat oil over medium-high heat. Brown the chicken on both sides for about 5–7 minutes each. Remove from pan.
Sauté chopped onions until softened, then add minced garlic and peppers; stir well.
Add thyme, allspice, smoked paprika, and rice; stir to coat.
Pour in chicken broth and coconut milk; mix well.
Return chicken to the skillet on top of the rice mixture; simmer gently.
Cover and cook on low for about 30 minutes until rice is tender.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Cooking
Cuisine: Caribbean

Nutrition

Serving Size: 1 plate (400g)
Calories: 520
Sugar: 4g
Sodium: 800mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg