Description
Simmering Caribbean Chicken and Rice brings warm island flavors right to your dinner table, turning an ordinary meal into a delicious tropical escape that connects you with Caribbean culinary traditions.
Ingredients
Scale
Main Proteins:
- 6 bone-in skin-on chicken thighs
Spices and Seasonings:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons fresh thyme
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
Base Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 medium tomato
- 1 Scotch bonnet pepper
- 1 ½ cups long-grain white rice
- 1 ½ cups chicken broth
- 1 cup coconut milk
- ½ cup frozen peas
- 2 green onions
- Fresh cilantro
Instructions
- Blend 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon allspice, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a small bowl. Massage the seasoning thoroughly into your 6 chicken thighs. Let them absorb the flavors for 30 minutes at room temperature.
- Heat a large skillet to 375°F. Lay your seasoned chicken skin-side down, searing for 4-5 minutes until golden brown. Flip and brown the other side for another 4 minutes. Transfer chicken to a plate.
- Without cleaning the skillet, add 2 tablespoons vegetable oil. Toss in 1 finely chopped onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper. Sauté for 5 minutes until vegetables soften.
- Stir 1 chopped tomato, 1 whole Scotch bonnet pepper, 2 teaspoons fresh thyme, 1 teaspoon allspice, and 1 teaspoon smoked paprika into the vegetable mixture. Cook for 2 minutes to release aromatics.
- Pour 1½ cups long-grain rice into the skillet. Add 1½ cups chicken broth and 1 cup coconut milk. Sprinkle 1 teaspoon salt and stir gently to combine.
- Nestle your seared chicken pieces into the rice mixture. Cover the skillet and reduce heat to low. Simmer for 25 minutes without lifting the lid.
- Uncover and check rice tenderness. If needed, cook an additional 5 minutes. Scatter ½ cup frozen peas across the top during the final 3 minutes.
- Remove from heat and let rest for 5 minutes. Garnish with 2 sliced green onions and fresh cilantro before serving directly from the skillet.
Notes
- Marinate overnight to intensify the Caribbean spices and let them deeply penetrate the chicken for maximum flavor.
- Use a Scotch bonnet pepper carefully, as it brings serious heat, and remove seeds if you prefer a milder dish.
- Choose bone-in, skin-on chicken pieces for richer taste and more tender meat that stays juicy during cooking.
- Consider substituting coconut milk with chicken stock if cooking for someone with nut allergies, maintaining the recipe’s creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg