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Caribbean Chicken and Rice

Caribbean Chicken and Rice
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Caribbean Chicken and Rice is a tropical delight that captures the vibrant essence of island cuisine. This hearty dish features succulent chicken thighs simmered in aromatic spices, coconut milk, and bell peppers, all served over fluffy rice. Not only is it easy to prepare, but it also brings a burst of flavor to your dinner table, making it perfect for cozy family meals or festive gatherings. With its rich taste and colorful presentation, every bite transports you to sun-soaked shores. Get ready to enjoy a culinary adventure that celebrates the warm flavors of the Caribbean!

Ingredients

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  • 6 bone-in, skin-on chicken thighs (or drumsticks)
  • 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)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium tomato, chopped
  • 1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika
  • 1½ cups long-grain white rice (or basmati rice)
  • 1½ cups chicken broth
  • 1 cup coconut milk
  • 1 teaspoon salt (adjust to taste)
  • ½ cup frozen peas (optional)
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro (for garnish)

Instructions

  1. Season the chicken thighs with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder. Ensure each piece is evenly coated.
  2. Heat vegetable oil in a large pot over medium-high heat. Once hot, add the seasoned chicken skin-side down. Sear until golden brown on both sides. Remove from pot and set aside.
  3. In the same pot, add chopped onion and sauté until translucent. Then add minced garlic, diced red bell pepper, green bell pepper, chopped tomato, and Scotch bonnet pepper. Cook for about 5 minutes until softened.
  4. Stir in fresh thyme, additional ground allspice, smoked paprika, and rice. Mix well to coat the rice in the spices.
  5. Pour in chicken broth and coconut milk. Stir gently to combine everything. Return seared chicken to the pot.
  6. Bring to a boil then reduce heat to low. Cover tightly and let simmer for about 30 minutes or until rice is cooked through.
  7. Once finished cooking, fluff rice with a fork. If desired, stir in frozen peas for added color and nutrition. Garnish with sliced green onions and fresh cilantro before serving.

Nutrition

Find it online: https://moreana.org/caribbean-chicken-and-rice/