Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 6 bone-in, skin-on chicken thighs; 1½ cups long-grain white rice; 1 medium onion; 3 garlic cloves; 2 tablespoons vegetable oil; 1 cup coconut milk; 1½ cups chicken broth; Scotch bonnet pepper; 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 red bell pepper, diced; 1 green bell pepper, diced; 1 medium tomato, chopped; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme); 1 teaspoon smoked paprika; 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 the islands to your dinner table. This flavorful recipe combines succulent chicken thighs with fragrant spices, colorful vegetables, and rich coconut milk for an unforgettable taste experience. Perfect for family gatherings or impressing guests, this comforting meal is easy to prepare and offers a delightful explosion of flavors. With customizable ingredients, you can adjust the spice levels to suit your taste while enjoying a balanced dinner that includes protein, carbohydrates, and healthy fats.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1½ cups long-grain white rice
1 medium onion
3 garlic cloves
2 tablespoons vegetable oil
1 cup coconut milk
1½ cups chicken broth
Scotch bonnet pepper
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 red bell pepper, diced
1 green bell pepper, diced
1 medium tomato, chopped
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon smoked paprika
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 large skillet or Dutch oven, heat vegetable oil over medium heat. Sauté onions until translucent.
Add minced garlic and diced peppers; cook until softened.
Brown the seasoned chicken on both sides for about 5 minutes each.
Stir in thyme and smoked paprika; add rice, chicken broth, and coconut milk.
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until rice is cooked through.
If using frozen peas, stir them in during the last few minutes of cooking. Adjust seasoning if needed before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: One-Pot
Cuisine: Caribbean

Nutrition

Serving Size: 1 cup (240g)
Calories: 375
Sugar: 2g
Sodium: 660mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 20g
Cholesterol: 95mg