Description
A flavorful Caribbean Chicken and Rice recipe featuring tender, spiced chicken thighs cooked with aromatic rice, coconut milk, and traditional Caribbean seasonings for a comforting one-pot meal.
Ingredients
Scale
Chicken and Marinade
- 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
Rice and Vegetables
- 1½ cups long-grain white rice
- 1½ cups chicken broth
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 Scotch bonnet pepper (or habanero)
- ½ cup frozen peas (optional)
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Instructions
- Season the Chicken: Thoroughly season the chicken thighs with salt, black pepper, paprika, ground allspice, and garlic powder to infuse the meat with a rich blend of Caribbean spices.
- Brown the Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Brown the seasoned chicken thighs for about 5 minutes on each side until golden, then remove from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, sauté the finely chopped onions and minced garlic until translucent. Add diced bell peppers and tomatoes; cook until softened to build a flavorful base.
- Add Spices and Rice: Stir in fresh thyme, additional allspice, paprika, the long-grain white rice, chicken broth, coconut milk, and salt. Mix everything well to combine the flavors.
- Simmer the Chicken and Rice: Return the browned chicken thighs to the pot, bring the mixture to a gentle simmer, then cover and reduce heat to low to cook slowly.
- Cook Until Tender: Let the chicken and rice cook covered for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Stir in frozen peas during the last few minutes, if using.
- Finish and Serve: Fluff the rice with a fork before serving, and garnish with chopped green onions and fresh cilantro for a vibrant finish.
Notes
- Adjust the Scotch bonnet pepper amount to control the heat level according to your preference.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Use fresh thyme if available for the best herbal aroma.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
