Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 4 pieces Chicken Thighs (Bone-in, skin-on for rich flavor); 1 teaspoon Salt (Adjust to your liking); 1 teaspoon Black Pepper (Freshly ground yields the best taste); 1 teaspoon Paprika (Consider smoked paprika for added depth); 1 teaspoon Ground Allspice (Essential for Caribbean flair); 1 teaspoon Garlic Powder (Fresh garlic can elevate further); 1 teaspoon Onion Powder (Optional if using fresh onions); 1 medium Onion (Yellow or white enrich the base); 2 cloves Garlic (Minced for brightness); 1 cup Bell Peppers (A mix of red and green for crunch); 1 medium Tomato (Diced for moisture and acidity); 1 piece Scotch Bonnet Pepper (Adjust for spice preference); 1 teaspoon Fresh Thyme (Dried is also acceptable); 1 cup Long-Grain White Rice (Or Basmati rice for fluffy grains); 3 cups Chicken Broth (Vegetable broth can lighten the dish); 1 cup Coconut Milk (Adds creaminess and sweetness); 1 cup Frozen Peas (Stir in during final cooking minutes); 2 tablespoons Green Onions (For garnish); 2 tablespoons Fresh Cilantro (For garnish)

Description

A delicious Caribbean-inspired chicken and rice dish, rich in flavor and vibrant ingredients.

Ingredients

Scale

4 pieces Chicken Thighs (Bone-in, skin-on for rich flavor)
1 teaspoon Salt (Adjust to your liking)
1 teaspoon Black Pepper (Freshly ground yields the best taste)
1 teaspoon Paprika (Consider smoked paprika for added depth)
1 teaspoon Ground Allspice (Essential for Caribbean flair)
1 teaspoon Garlic Powder (Fresh garlic can elevate further)
1 teaspoon Onion Powder (Optional if using fresh onions)
1 medium Onion (Yellow or white enrich the base)
2 cloves Garlic (Minced for brightness)
1 cup Bell Peppers (A mix of red and green for crunch)
1 medium Tomato (Diced for moisture and acidity)
1 piece Scotch Bonnet Pepper (Adjust for spice preference)
1 teaspoon Fresh Thyme (Dried is also acceptable)
1 cup Long-Grain White Rice (Or Basmati rice for fluffy grains)
3 cups Chicken Broth (Vegetable broth can lighten the dish)
1 cup Coconut Milk (Adds creaminess and sweetness)
1 cup Frozen Peas (Stir in during final cooking minutes)
2 tablespoons Green Onions (For garnish)
2 tablespoons Fresh Cilantro (For garnish)

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Instructions

In a bowl, mix salt, black pepper, paprika, allspice, garlic powder, and onion powder. Rub this blend on the chicken thighs and let sit for 10-15 minutes.
Heat oil in a large pot over medium-high heat. Add chicken, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add chopped onion, minced garlic, and sliced bell peppers. Sauté for 3-4 minutes until softened. Stir in diced tomato, Scotch bonnet, thyme, allspice, and smoked paprika, cooking for 2 minutes until fragrant.
Add rinsed rice to the pot, stirring to coat with veggies. Pour in broth and coconut milk, then place seared chicken on top. Bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through. Stir occasionally.
If using peas, stir them in during the last 5 minutes. Remove from heat, let sit covered for 5-10 minutes, fluff rice with a fork, and garnish with green onions and cilantro. Serve with lime wedges.

Notes

For extra spice, consider adding more Scotch Bonnet Pepper.
This dish can be served with lime wedges for added freshness.
Leftovers can be kept in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg