Caribbean Chicken and Rice
A vibrant and flavorful dish featuring succulent chicken thighs served on fluffy rice infused with coconut and spices, embodying the essence of Caribbean cuisine.
Servings: 4 servings
Calories: 550kcal
Ingredients
Main Ingredients
- 2 cups long-grain rice The foundation of this dish, ensuring fluffy texture.
- 4 pieces chicken thighs (bone-in, skin-on) Juicy and flavorful, provides rich taste.
- 1 medium onion, chopped Adds sweetness and depth.
- 3 cloves garlic, minced Infuses the dish with aromatic goodness.
- 1 piece bell pepper, diced Brings a pop of color and a mild crunch.
- 1 teaspoon paprika Offers a warm and smoky flavor.
- 1 teaspoon ground cumin Adds earthy, savory notes.
- 1 teaspoon dried thyme Delivers a hint of herbal brightness.
- 1 teaspoon allspice Grounded warmth that hints at the Caribbean's complexity.
- ½ teaspoon cayenne pepper A little kick for those who like a touch of heat.
- 4 cups chicken broth The flavorful liquid base for the rice.
- 1 can (14 oz) coconut milk Creaminess that enriches the entire dish.
- 1 cup frozen peas Sweet, colorful addition near the end.
- to taste Salt and pepper Essential for seasoning.
- 2 tablespoons olive oil For a nice sear and sauté.
Optional Garnishes
- to taste Fresh cilantro or parsley For garnish.
- to taste Lime wedges For serving to add a zesty kick.
Instructions
Preparation
- Rinse the long-grain rice under cold water until it runs clear, ensuring its fluffiness. Set aside.
- Season the chicken thighs with salt, pepper, paprika, cumin, thyme, allspice, and cayenne pepper. Massage the spices into the skin.
Cooking
- Heat olive oil in a large pot over medium heat. Add the seasoned chicken thighs skin-side down and sear for 5-7 minutes until golden brown.
- Add chopped onions, minced garlic, and diced bell pepper to the same pot. Sauté for 3-4 minutes until onions are translucent.
- Stir in the rinsed rice, coating each grain with oil and the vegetable mix for about 2 minutes.
- Pour in the chicken broth and coconut milk, stirring to combine.
- Return the seared chicken thighs to the pot, submerging them in the rice mixture.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes.
- During the last 5 minutes of cooking, add frozen peas.
- Once cooked, let the dish rest for a few minutes before fluffing the rice with a fork and garnishing with cilantro or parsley and lime wedges.
Notes
For extra flavor, consider marinating the chicken in the seasoning mixed with coconut milk a few hours beforehand.