Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 6 bone-in, skin-on chicken thighs; 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; 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); 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)

Description

Caribbean Chicken and Rice is a delightful one-pot dish that transports your taste buds to the sunny shores of the islands. This recipe features juicy chicken thighs seasoned with aromatic spices, cooked alongside fluffy rice infused with creamy coconut milk. Whether you’re hosting a family dinner or enjoying a cozy night in, this vibrant meal is easy to prepare and sure to impress. The combination of colorful vegetables and bold flavors guarantees a memorable dining experience. Get ready to savor the essence of Caribbean cuisine!

Ingredients

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6 bone-in, skin-on chicken thighs
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
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)
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)

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Instructions

Season the chicken with salt, black pepper, paprika, allspice, garlic powder, and onion powder.
In a heavy-bottomed pot, heat oil over medium-high heat. Brown the chicken on both sides and set aside.
Sauté chopped onions until translucent, then add minced garlic, bell peppers, and tomato. If desired, add the Scotch bonnet.
Stir in thyme, allspice, and smoked paprika before returning the chicken to the pot.
Add rice, chicken broth, and coconut milk; bring to a simmer.
Cover tightly and reduce heat to low for about 30 minutes or until rice is tender.
Garnish with sliced green onions and cilantro before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: One-pot cooking
Cuisine: Caribbean

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 480
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg