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Caribbean Chicken and Rice

A delightful dish that brings the taste of the Caribbean to your kitchen, featuring chicken, spices, and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain rice The foundation of this dish, ensuring fluffy texture.
  • 4 pieces chicken thighs (bone-in, skin-on) Juicy and flavorful, provides rich taste.
  • 1 medium onion, chopped Adds sweetness and depth.
  • 3 cloves garlic, minced Infuses the dish with aromatic goodness.
  • 1 piece bell pepper, diced Brings a pop of color and a mild crunch.
  • 4 cups chicken broth The flavorful liquid base for the rice.
  • 1 can (14 oz) coconut milk Creaminess that enriches the entire dish.
  • 1 cup frozen peas Sweet, colorful addition near the end.
  • 2 tablespoons olive oil For a nice sear and sauté.
Spices
  • 1 teaspoon paprika Offers a warm and smoky flavor.
  • 1 teaspoon ground cumin Adds earthy, savory notes.
  • 1 teaspoon dried thyme Delivers a hint of herbal brightness.
  • 1 teaspoon allspice Ground warmth that hints at the Caribbean's complexity.
  • ½ teaspoon cayenne pepper A little kick for those who like a touch of heat.
  • to taste Salt and pepper Essential for seasoning.
Garnishes
  • to taste Fresh cilantro or parsley For garnish.
  • to taste Lime wedges For serving to add a zesty kick.

Method
 

Preparation
  1. Wash the rice under cold water until the water runs clear to remove excess starch.
  2. Season the chicken thighs with salt, pepper, paprika, cumin, thyme, allspice, and cayenne pepper.
Cooking
  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the seasoned chicken thighs, skin-side down, and cook until the skin is golden brown. Flip and cook for a few more minutes.
  3. Remove the chicken and set aside.
  4. In the same pot, add the chopped onion, garlic, and bell pepper. Sauté until softened.
  5. Add the rice to the pot and stir to coat with the oil and vegetables.
  6. Pour in the chicken broth and coconut milk, stirring to combine.
  7. Return the chicken thighs to the pot, ensuring they are submerged in the liquid.
  8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
  9. Stir in the frozen peas during the last few minutes of cooking.
  10. Let it rest for a few minutes before fluffing the rice with a fork.

Notes

Allow leftovers to cool completely and store in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze leftovers for up to 3 months. To reheat, warm it in a pot on the stove or in the microwave, adding a splash of water or broth to help rehydrate the rice.