Description
Caribbean chicken and rice brings tropical flavors straight to your dinner table with tender marinated chicken nestled over fragrant seasoned rice that transports your taste buds to sunny island shores. Weeknight dinners never tasted so deliciously adventurous when you discover this simple yet bold recipe.
Ingredients
Scale
Proteins:
- 6 bone-in, skin-on chicken thighs
Spices and Seasonings:
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons ground allspice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Base Ingredients:
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 medium tomato
- 1 Scotch bonnet pepper
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- 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 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp allspice, 1 tsp garlic powder, and ½ tsp onion powder in a small bowl. Pat your chicken thighs completely dry with paper towels. Massage the spice mixture thoroughly into every surface of the chicken. Allow the seasoned chicken to rest at room temperature for 15 minutes.
- Pour 2 tbsp vegetable oil into a large Dutch oven. Heat to 375°F over medium-high heat. Carefully place chicken skin-side down and sear for 5 minutes until golden brown. Flip and cook the other side for 4 minutes. Transfer chicken to a clean plate.
- Lower heat to medium. Toss 1 chopped onion, 3 minced garlic cloves, and diced bell peppers into the same pot. Sauté for 4 minutes until vegetables soften and become translucent.
- Add 1 chopped tomato, 1 whole Scotch bonnet pepper, 2 tsp thyme, 1 tsp allspice, and 1 tsp smoked paprika. Stir continuously for 2 minutes to release aromatic spices.
- Introduce 1½ cups rice to the pot. Stir thoroughly to coat each grain with spices and vegetables. Pour in 1½ cups chicken broth and 1 cup coconut milk. Sprinkle 1 tsp salt across the surface.
- Gently nestle seared chicken pieces skin-side up into the rice mixture. Increase heat and bring liquid to a rapid boil.
- Reduce heat to low. Cover pot tightly and simmer for 28 minutes. Verify chicken internal temperature reaches 165°F using a meat thermometer.
- Scatter ½ cup frozen peas across the top during the final 5 minutes of cooking. Remove from heat and let stand covered for 8 minutes.
- Uncover and fluff rice with a fork. Scatter 2 sliced green onions and fresh cilantro leaves over the top. Serve immediately with lime wedges on the side.
Notes
- Select bone-in, skin-on chicken thighs for deeper flavor and more tender meat during the slow cooking process.
- Wear gloves when handling Scotch bonnet peppers, as they are extremely hot and can irritate your skin and eyes.
- For a gluten-free version, ensure your chicken broth is certified gluten-free and verify all spice blends are pure without additives.
- If coconut milk feels too rich, replace half with low-sodium chicken broth to balance the creaminess and reduce overall fat content.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 525 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg