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Caribbean Chicken and Rice

Savory Caribbean Chicken and Rice for a Taste of Paradise

This Caribbean Chicken and Rice recipe combines juicy chicken and vibrant spices for a quick and flavorful dinner option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juicy and flavorful; bone-in adds richness.
  • 2 tablespoons Olive Oil Used for searing chicken; can be swapped with other cooking oils.
For the Rice
  • 1 cup Long-Grain Rice Jasmine or basmati works best.
  • 1 can Coconut Milk Unsweetened for creamy texture.
  • 1 cup Chicken Broth Adds moisture and enhances flavor.
For the Vegetables
  • 1 each Red Bell Pepper Adds color and crunch.
  • 1 each Green Bell Pepper Adds color and sweetness.
  • 2 each Scallions Fresh mild onion flavor.
  • 2 cloves Garlic Aromatic base.
  • 1 teaspoon Fresh Thyme Provides fragrance.
For the Spices
  • 1 teaspoon Ground Allspice Key spice for warmth.
  • 1 teaspoon Paprika Offers subtle smokiness.
  • to taste Salt Essential for flavor balance.
  • to taste Pepper Essential for flavor balance.
  • optional Cayenne For added heat.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by patting dry and seasoning with salt, pepper, allspice, and paprika. Let rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes, then flip and cook for another 2-3 minutes. Remove and set aside.
  3. Reduce heat to medium and sauté minced garlic, scallions, and diced bell peppers for 2-3 minutes until softened.
  4. Stir in rice for 1-2 minutes, then add coconut milk, chicken broth, thyme, and a pinch of salt. Bring to a simmer.
  5. Nestle seared chicken back into the skillet, cover, and simmer on low for 20-25 minutes until rice absorbs liquid and chicken is cooked through.
  6. Remove the lid in the last 5 minutes to crisp the chicken skin and evaporate excess liquid.
  7. Garnish with sliced scallions and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 52gProtein: 24gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 80mgCalcium: 60mgIron: 2.5mg

Notes

Rinse rice before cooking for fluffier grains. Marinate chicken overnight for deeper flavor. Store leftovers in an airtight container for up to 4 days.

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