Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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 vibrant, one-pot dish that captures the essence of tropical flavors, making it perfect for family dinners or festive gatherings. Tender chicken thighs are beautifully seasoned and cooked alongside aromatic spices, colorful vegetables, and creamy coconut rice, resulting in a meal that is both comforting and unforgettable. The rich, savory notes from spices like allspice and paprika create a flavor explosion that will transport your taste buds straight to the Caribbean. This delicious recipe is not only easy to prepare but also versatile enough for any occasion.

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 chicken with salt, black pepper, paprika, allspice, garlic powder, and onion powder.
In a cast iron skillet or large pot, heat oil over medium-high heat; sear chicken until golden brown (5-7 minutes per side), then set aside.
Sauté onion until translucent; add garlic, diced peppers, tomato, and Scotch bonnet. Cook for about 5 minutes.
Stir in thyme and smoked paprika; add rice to coat with mixture.
Pour in chicken broth and coconut milk; mix well.
Nestle seared chicken back into the mixture; bring to a boil briefly before reducing heat to low. Cover tightly.
Simmer for about 30 minutes or until rice is cooked through.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: One-pot cooking
Cuisine: Caribbean

Nutrition

Serving Size: 1 cup (240g)
Calories: 480
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg