Description
Caribbean Chicken & Rice delivers a flavor explosion straight from island kitchens, bringing zesty spices and tender chicken together with perfectly seasoned rice that’ll transport your taste buds to tropical paradise.
Ingredients
Scale
Proteins:
- 2.5–3 pounds chicken thighs
- 1 15.5-ounce can red kidney beans
Spices and Seasonings:
- 1.5 teaspoons salt
- 0.5 teaspoon chicken bouillon
- 1 teaspoon white pepper
- 1.5–2 teaspoons jerk seasoning
- 1 teaspoon chicken bouillon
- 1 teaspoon paprika
Base and Liquids:
- 4 tablespoons canola oil
- 2 cups uncooked long grain rice
- 1 13.5-ounce can coconut milk
- 2–2.25 cups chicken broth
- 0.5 medium onion
- 2 cloves garlic
- 1 sprig fresh thyme
- 2 small bay leaves
- 1 whole scotch bonnet pepper
- 1 green onion
- salt and pepper to taste
Instructions
- Generously coat your 2½-3 pounds of chicken thighs with 1½ teaspoons salt, ½ teaspoon chicken bouillon, and 1-2 tablespoons jerk seasoning, ensuring each piece is thoroughly seasoned.
- Heat 4 tablespoons canola oil in a large pot over medium-high heat at 375°F. Sear chicken thighs for 3-4 minutes per side until golden brown, creating a crispy exterior. Transfer browned chicken to a plate.
- Reduce heat to medium. Sauté ½ diced onion, 2 minced garlic cloves, 1 sprig fresh thyme, and 2 bay leaves in the same pot for 2-3 minutes until onions turn translucent.
- Add 2 cups uncooked long grain rice, 1 can rinsed kidney beans, 1 teaspoon white pepper, and 1½ teaspoons jerk seasoning. Stir ingredients to combine and toast rice for 1 minute.
- Pour in 1 can coconut milk, 2-2¼ cups chicken broth, and optional 1 whole scotch bonnet pepper. Gently mix ingredients without disturbing rice layer.
- Carefully nestle seared chicken thighs into the rice mixture, ensuring they’re partially submerged. Cover pot with tight-fitting lid.
- Reduce heat to low at 200°F. Simmer for 30-35 minutes without lifting lid, allowing rice to absorb liquid and chicken to cook completely.
- Remove bay leaves and scotch bonnet pepper. Let dish rest for 5 minutes, then garnish with chopped green onions before serving.
Notes
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness during cooking.
- Toast the rice briefly before adding liquid to enhance its nutty undertones and prevent mushiness.
- Remove the scotch bonnet pepper before serving if you prefer less heat, as it can be extremely spicy.
- For a gluten-free version, ensure your jerk seasoning and bouillon are certified gluten-free and check all ingredient labels carefully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 5 to 6
- Calories: 468 kcal
- Sugar: 1 g
- Sodium: 730 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg