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Irresistible Caribbean Chicken and Rice Recipe That Will Transport Your Taste Buds - Featured Image

Irresistible Caribbean Chicken and Rice Recipe That Will Transport Your Taste Buds

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Learn how to make delicious Caribbean Chicken and Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—fresh, quality produce and spices can really elevate the final result. I’ve always believed that starting with good chicken and fragrant seasonings sets the foundation for any recipe. When I cook with my kids, we often talk about where ingredients come from and why freshness matters, so I encourage you to seek out the best you can find. Feel free to adjust the heat level or swap out veggies based on what’s in season or your family’s preferences.

  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons vegetable oil or coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or yellow work beautifully)
  • 1 Scotch bonnet pepper or 1 small jalapeño, finely chopped (optional, for heat)
  • 1 cup long-grain white rice, rinsed
  • 1 ½ cups chicken broth
  • 1 cup canned coconut milk
  • 1 teaspoon allspice
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon paprika
  • 1 teaspoon turmeric (for color and subtle earthiness)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lime
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Pat the chicken thighs dry and season generously with salt, pepper, allspice, thyme, paprika, and turmeric.
  2. Add the chicken to the pan and sear for about 4-5 minutes per side until golden brown. Remove the chicken and set aside. Don’t worry if it’s not fully cooked yet; it will finish cooking with the rice.
  3. Reduce the heat to medium. In the same pan, add the chopped onion, bell pepper, garlic, and Scotch bonnet or jalapeño if using. Sauté for 5 minutes until softened and fragrant, scraping up any browned bits from the chicken.
  4. Add the rinsed rice to the pan and stir well to coat the grains in the flavorful oil and vegetables. Toast the rice for 1-2 minutes, stirring frequently to avoid burning.
  5. Pour in the chicken broth and coconut milk, then stir to combine. Return the chicken thighs to the pan, nestling them into the rice.
  6. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Let cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  7. Once done, remove from heat and let it rest, covered, for 5 minutes. Squeeze the lime juice over the top and fluff the rice with a fork.
  8. Garnish with fresh cilantro or parsley before serving. This final touch adds brightness and a fresh herbal note that balances the richness of the dish.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/caribbean-chicken-and-rice/