Caribbean Chicken and Rice
A delightful dish combining tender chicken with savory spices, vegetables, and creamy coconut milk, served over fluffy rice, perfect for family dinners.
Ingredients
For the Chicken
- 6 pieces bone-in, skin-on chicken thighs (or drumsticks)
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For Cooking
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 medium tomato, chopped
- 1 piece Scotch bonnet pepper (or substitute habanero for less heat) whole or minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
For the Rice
- 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) add in final minutes
For Garnish
- 2 pieces green onions, sliced for garnish
- Fresh cilantro for garnish
Instructions
Preparation
- Season the chicken thighs with salt, black pepper, paprika, allspice, garlic powder, and onion powder.
- Heat oil in a large pot over medium-high heat. Sear the chicken skin-side down until golden brown, about 5-7 minutes. Flip and cook for an additional 5 minutes. Remove from the pot and set aside.
Cooking
- In the same pot, add the chopped onion, garlic, red and green bell peppers, and tomato. Sauté for about 4-5 minutes until tender.
- Stir in the Scotch bonnet pepper, thyme, ground allspice, smoked paprika, rice, chicken broth, and coconut milk. Mix well.
- Return the chicken to the pot. Bring to a boil, reduce the heat, cover, and let it simmer for 25-30 minutes, or until the rice is cooked.
- If using, stir in the frozen peas during the last 5 minutes of cooking. Turn off the heat and let the dish rest for 5-10 minutes.
- Fluff the rice with a fork. Garnish with sliced green onions and fresh cilantro before serving.
Notes
To keep leftovers fresh, allow the chicken and rice to cool completely. Store them in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.