Description
This vibrant Caribbean Chicken and Rice recipe combines tender, spiced chicken thighs with fragrant long-grain rice cooked in creamy coconut milk, accented by aromatic herbs and spices. A comforting, one-pot meal bursting with bold island flavors that’s perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
Vegetables and Rice
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- ½ cup frozen peas
Liquids and Herbs
- 1 ½ cups chicken broth
- 1 cup coconut milk
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- ¼ cup chopped fresh cilantro (optional, for garnish)
- Lime wedges, for serving
Instructions
- Season the chicken: In a bowl, combine salt, black pepper, paprika, garlic powder, onion powder, ground allspice, and cayenne pepper. Toss the chicken thigh chunks in the seasoning mixture to coat evenly.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 5–7 minutes, turning occasionally, until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add diced onion and red bell pepper. Cook for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the rice: Add the long-grain rice to the pan with the vegetables. Stir and cook for 1–2 minutes until the rice is lightly toasted.
- Add liquids and herbs: Pour in chicken broth and coconut milk, then add fresh thyme leaves and the bay leaf. Stir well to combine.
- Simmer the dish: Return the browned chicken pieces to the pan. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.
- Add peas: During the last 5 minutes of cooking, stir in the frozen peas to heat through.
- Finish and serve: Remove the bay leaf. Fluff the rice gently with a fork and garnish with chopped fresh cilantro if desired. Serve hot with lime wedges on the side for squeezing over.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For extra heat, add a chopped Scotch bonnet pepper along with the onions.
- Use low-sodium chicken broth to reduce sodium content.
- To make it dairy-free and gluten-free, ensure all seasonings and broth are compliant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
