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Caribbean Chicken and Rice

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Caribbean Chicken and Rice is a flavorful and vibrant dish with tender chicken, seasoned rice, and a medley of tropical spices, including coconut milk, bell peppers, and warm spices, offering a delicious taste of the 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

Instructions

  1. 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.
  2. In the same pot, add the diced onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 3 minutes.
  3. 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.
  4. Stir in the rice, followed by the coconut milk and chicken broth. Bring the mixture to a boil.
  5. 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.
  6. Remove the chicken from the pot and set aside. Fluff the rice with a fork and check the seasoning. Adjust if necessary.
  7. Serve the rice topped with the chicken, and garnish with fresh cilantro.

Notes

  • For a vegetarian version, substitute the chicken with firm tofu or your favorite plant-based protein.
  • For a spicier twist, add chopped jalapeños or a dash of cayenne pepper.
  • Add vegetables like peas, carrots, or corn for added color and nutrition.
  • If using brown rice or quinoa, adjust the cooking time and liquid ratio.

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