Caribbean Chicken and Rice (Print-Friendly Version)
Tender spiced chicken combined with coconut-infused rice and colorful peppers for a hearty meal.
# Ingredients You’ll Need:
→ Chicken
01 -
6 bone-in, skin-on chicken thighs (or drumsticks)
02 -
2 teaspoons salt
03 -
1 teaspoon ground black pepper
04 -
1 teaspoon paprika
05 -
1 teaspoon ground allspice
06 -
1 teaspoon garlic powder
07 -
½ teaspoon onion powder
→ Rice and Vegetables
08 -
2 tablespoons vegetable oil (or coconut oil)
09 -
1 medium onion, finely chopped
10 -
3 garlic cloves, minced
11 -
1 red bell pepper, diced
12 -
1 green bell pepper, diced
13 -
1 medium tomato, chopped
14 -
1 Scotch bonnet pepper (or habanero for milder heat), whole or minced
15 -
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
16 -
1 teaspoon ground allspice
17 -
1 teaspoon smoked paprika
18 -
1½ cups long-grain white rice (or basmati rice)
19 -
1½ cups chicken broth
20 -
1 cup coconut milk
21 -
1 teaspoon salt, adjust to taste
22 -
½ cup frozen peas (optional)
23 -
2 green onions, sliced (for garnish)
24 -
Fresh cilantro (for garnish)
# How to Make It:
01 -
Combine salt, black pepper, paprika, allspice, garlic powder, and onion powder in a small bowl. Pat chicken dry and rub spice mixture evenly over chicken. Let rest for 10 to 15 minutes to enhance flavor.
02 -
Heat vegetable oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Place chicken skin-side down and sear 4 to 5 minutes per side until golden brown. Remove and set aside.
03 -
Add onion, garlic, and bell peppers to the same pot. Cook 3 to 4 minutes until softened. Stir in tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika. Cook 2 more minutes to release aromas.
04 -
Stir rice into the vegetable mixture to coat grains. Add chicken broth and coconut milk and combine thoroughly. Season with 1 teaspoon salt. Nestle seared chicken skin-side up on top of the rice.
05 -
Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until rice is tender and chicken reaches 165°F (74°C). Stir gently occasionally to prevent sticking.
06 -
Stir frozen peas into the rice during the last 5 minutes of cooking. Remove pot from heat and let rest covered for 5 to 10 minutes to meld flavors and absorb residual liquid.
07 -
Fluff rice with a fork, garnish with sliced green onions and fresh cilantro. Serve hot with lime wedges for brightness.
# Extra Tips:
01 -
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.