Description
Transport your taste buds to the tropics with our Caribbean Chicken and Rice recipe! This vibrant dish combines juicy marinated chicken seasoned with bold spices, beautifully pan-seared or grilled, and served over fragrant rice infused with rich coconut milk, garlic, and herbs. Perfect for weeknight dinners or summer gatherings, this colorful meal is not just a feast for the eyes but also a delicious way to bring a taste of the Caribbean to your table.
Ingredients
Scale
- 6 bone-in chicken thighs (skin-on or skinless)
- 2 tbsp vegetable or coconut oil
- Salt & black pepper, to taste
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers (optional, adjust for heat)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp ground allspice
- 1 tsp curry powder (optional but traditional in some regions)
- 1 ½ cups long-grain rice (jasmine or basmati)
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup canned kidney beans or pigeon peas (optional)
- Fresh cilantro or parsley
- Lime wedges, for serving
Instructions
- Heat oil in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear for 5–7 minutes per side until golden brown. Remove and set aside.
- In the same pot, add diced onion, red bell pepper, minced garlic, and optional Scotch bonnet peppers. Sauté until softened (3–4 minutes). Stir in thyme, allspice, and curry powder.
- Add long-grain rice and stir to coat with vegetables and spices.
- Pour in coconut milk and chicken broth; add beans if using. Nestle the browned chicken back into the pot.
- Cover and reduce heat to low; simmer for 25–30 minutes until rice is fluffy and chicken reaches 165°F (74°C).
- Let rest for 5 minutes before fluffing rice with a fork. Garnish with cilantro or parsley and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 105mg