Description
This vibrant Caribbean Chicken and Rice recipe combines tender, spiced chicken thighs with aromatic spices, creamy coconut milk, and fluffy long-grain rice to create a comforting and flavorful one-pot meal perfect for any day of the week.
Ingredients
Scale
Chicken and Spices
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
Rice and Liquids
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1/2 cup coconut milk
- 1 tablespoon tomato paste
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Brown the chicken: Heat olive oil in a large skillet or deep saucepan over medium heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken from the pan and set aside.
- Sauté vegetables and spices: In the same pan, add chopped onion and diced red bell pepper. Cook until softened, about 3-4 minutes. Stir in minced garlic, ground allspice, paprika, dried thyme, and ground cinnamon; cook for about 30 seconds until fragrant.
- Prepare the rice: Add rinsed rice to the pan and stir well to coat the grains in the spices and vegetable mixture.
- Add liquids and seasonings: Pour in chicken broth, coconut milk, and tomato paste. Stir in salt and black pepper to combine thoroughly.
- Simmer the dish: Return browned chicken to the pan. Bring mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 18 to 20 minutes, or until the rice is cooked through and liquid is absorbed.
- Finish and serve: Remove pan from heat. Drizzle fresh lime juice over the dish and fluff rice with a fork. Garnish with chopped fresh cilantro if desired before serving.
Notes
- For an extra spicy kick, add a pinch of cayenne pepper or a diced Scotch bonnet pepper while sautéing the vegetables.
- This dish pairs beautifully with fried plantains or a fresh green salad for a complete Caribbean meal.
- Ensure the rice is evenly rinsed before cooking to prevent stickiness.
