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; 1 medium onion; 3 garlic cloves; 1 red bell pepper; 1 green bell pepper; 1 medium tomato; 1 Scotch bonnet pepper; 1½ cups long-grain rice; 1½ cups chicken broth; 1 cup coconut milk; 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); 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 delightful one-pot dish that brings the vibrant flavors of the tropics to your dining table. This recipe features tender, juicy chicken infused with aromatic spices and a creamy coconut milk base, all served over fluffy rice. The heat from Scotch bonnet peppers perfectly balances with fresh vegetables, creating a meal that’s both comforting and exciting. Whether for family dinners or gatherings, this dish promises to transport you straight to the Caribbean with every bite.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
1 medium onion
3 garlic cloves
1 red bell pepper
1 green bell pepper
1 medium tomato
1 Scotch bonnet pepper
1½ cups long-grain rice
1½ cups chicken broth
1 cup coconut milk
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)
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 Dutch oven over medium-high heat, sear the seasoned chicken in oil until golden brown. Remove and set aside.
Sauté chopped onion until translucent, then add minced garlic, bell peppers, tomato, and Scotch bonnet pepper for another few minutes.
Stir in thyme, allspice, smoked paprika, rice, chicken broth, coconut milk, and salt; mix well.
Nestle the chicken back into the pot on top of the rice mixture. Bring to a boil; reduce heat to low and cover tightly. Simmer for about 30 minutes until rice is cooked through.
Fluff rice gently with a fork and garnish with sliced green onions and cilantro before serving.

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

Nutrition

Serving Size: 1 cup (approximately 245g)
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 115mg