Name: Caribbean Chicken and Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 tbsp olive oil; 1 onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 cup long-grain rice; 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp paprika; 1/4 tsp cinnamon; Salt and pepper to taste; Fresh cilantro for garnish

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Caribbean Chicken and Rice is a flavorful and vibrant dish that brings together tender chicken, seasoned rice, and a medley of spices, creating a hearty and satisfying meal. The combination of tropical flavors, including coconut milk, bell peppers, and warm spices, offers a taste of the Caribbean with every bite. It’s perfect for those who enjoy bold, savory meals with a touch of sweetness and heat.

Why You’ll Love This Recipe

I love how easy it is to prepare yet full of flavor. The combination of juicy chicken and fluffy rice makes it a complete meal on its own, while the Caribbean spices infuse every bite with warmth and comfort. The coconut milk adds richness to the rice, while the subtle sweetness from the peppers balances the savory elements. It’s a perfect dish for family dinners or entertaining guests. Plus, it’s a one-pot meal, so cleanup is a breeze!

Ingredients

4 chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup long-grain rice
1 can (14 oz) coconut milk
2 cups chicken broth
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
Salt and pepper to taste
Fresh cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove from the pot and set aside.
In the same pot, add the diced onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 3 minutes.
Add the turmeric, cumin, paprika, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices, and cook for an additional minute to release the flavors.
Stir in the rice, followed by the coconut milk and chicken broth. Bring the mixture to a boil.
Return the chicken thighs to the pot, skin-side up. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is cooked and the chicken is tender.
Remove the chicken from the pot and set aside. Fluff the rice with a fork and check the seasoning. Adjust if necessary.
Serve the rice topped with the chicken, and garnish with fresh cilantro.

Servings and timing

This recipe serves 4 people and takes about 50 minutes to prepare and cook.

Variations

Vegetarian version: Substitute the chicken with firm tofu or your favorite plant-based protein for a vegetarian option.
Spicy twist: Add some chopped jalapeños or a dash of cayenne pepper to give the dish an extra kick.
Add vegetables: Incorporate other vegetables like peas, carrots, or corn into the rice for added color and nutrition.
Rice alternatives: If you prefer brown rice or quinoa, they can be used in place of white rice, though you may need to adjust the cooking time and liquid ratio.

Storage/Reheating

I find that leftover Caribbean Chicken and Rice keeps well in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, I simply add a little splash of water or chicken broth to the rice and heat it over low heat on the stove, or in the microwave, until warmed through. If reheating from frozen, it’s best to defrost it overnight in the fridge before reheating.

FAQs

1. Can I use boneless, skinless chicken instead of bone-in chicken thighs?

Yes, you can! Boneless, skinless chicken thighs or breasts would work well, but they may cook faster, so keep an eye on them. Bone-in chicken tends to add more flavor during cooking.

2. Can I make this dish ahead of time?

Absolutely! I love making this dish in advance. It tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat when ready to serve.

3. Can I make this dish spicier?

Yes, you can easily adjust the heat level. Add a chopped jalapeño, a pinch of cayenne pepper, or even some hot sauce to the rice to increase the spice. Feel free to adjust to your preference.

4. What type of rice should I use for this recipe?

I prefer long-grain white rice for this dish because it cooks well and has a nice texture that complements the chicken. However, you could also use basmati rice for a slightly different flavor, or brown rice for a healthier option, though the cooking time may need to be adjusted.

5. Can I add more vegetables to this dish?

Yes, definitely! Adding vegetables like peas, carrots, or spinach would be a great way to make this dish even more nutritious and colorful.

Conclusion

Caribbean Chicken and Rice is a delicious, one-pot meal that’s packed with flavor and easy to make. Whether you’re craving a comforting dish for a weeknight dinner or looking to impress guests with something a little different, this recipe is sure to hit the spot. The combination of tender chicken, aromatic spices, and creamy coconut rice is something I always look forward to making. Give it a try, and I’m sure it’ll become a favorite in your kitchen too!

Sarah & James

Caribbean Chicken and Rice