Caribbean Chicken and Rice

why make this recipe

Caribbean Chicken and Rice is a delicious dish that brings the vibrant flavors of the Caribbean to your table. It is a comforting meal that is perfect for family gatherings or a weekday dinner. The combination of tender chicken thighs, colorful vegetables, and seasoned rice creates a hearty dish that everyone will enjoy. Plus, it's all cooked in one pot, making cleanup easy!

how to make Caribbean Chicken and Rice

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 1/2 cups long-grain white rice
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp ground allspice
• 1 tsp dried thyme
• 2 1/2 cups chicken broth
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Chopped parsley or green onions (for garnish)

Directions:

1. Pat chicken thighs dry and season them with salt, pepper, allspice, and thyme.
2. Heat oil in a large skillet or Dutch oven. Sear the chicken on both sides until golden, about 5-7 minutes per side. Remove and set aside.
3. In the same pan, sauté onions and garlic until they are translucent.
4. Add the diced carrots and chopped bell peppers. Cook for 3 minutes.
5. Stir in the rice and toast it for 2 minutes, making sure each grain is coated.
6. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
7. Nestle the chicken thighs on top of the rice, skin-side up. Cover and simmer on low for 20-25 minutes.
8. Turn off the heat and let it rest, covered, for 5 minutes.
9. Fluff the rice with a fork and garnish with chopped parsley or green onions before serving.

how to serve Caribbean Chicken and Rice

Serve Caribbean Chicken and Rice hot, straight from the pot. This dish pairs well with a fresh salad or some crusty bread. You can also serve it with a side of plantains or avocado for a complete Caribbean experience.

how to store Caribbean Chicken and Rice

Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of chicken broth if needed to keep it moist.

tips to make Caribbean Chicken and Rice

• Make sure to season the chicken well before searing to enhance the flavors.
• Use a large enough pot or skillet so everything can cook evenly without overcrowding.
• If you prefer a spicier dish, you can add some chopped jalapeños or a dash of hot sauce.
• For added flavor, consider marinating the chicken in the spices and broth for a few hours before cooking.

variation

You can easily customize this dish by adding other vegetables like peas or corn. For a different protein, try using shrimp or pork instead of chicken. Additionally, if you want a vegetarian version, you can substitute the chicken with chickpeas and the chicken broth with vegetable broth.

FAQs

1. Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs. Just reduce the cooking time slightly to ensure they do not dry out.

2. Can I make Caribbean Chicken and Rice in a rice cooker?
Yes, you can adapt the recipe for a rice cooker. Sear the chicken first on the stovetop and then transfer everything to the rice cooker. Cook according to the rice cooker’s instructions.

3. What can I serve with Caribbean Chicken and Rice?
This dish goes well with a fresh green salad, fried plantains, or even a fruity salsa for a refreshing contrast.

Caribbean Chicken and Rice

A comforting one-pot dish featuring tender chicken thighs, vibrant vegetables, and seasoned rice, perfect for gatherings or a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Caribbean

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chicken

• 6 pieces bone-in, skin-on chicken thighs
• 1/2 tsp ground allspice
• 1 tsp dried thyme
• Salt and black pepper to taste

For the Rice

• 1.5 cups long-grain white rice
• 2 cups carrots, diced
• 1 pieces red bell pepper, chopped
• 1 pieces yellow bell pepper, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2.5 cups chicken broth
• 2 tbsp vegetable oil
• Chopped parsley or green onions (for garnish)

Method

 

Preparation

1. Pat chicken thighs dry and season them with salt, pepper, allspice, and thyme.
2. Heat oil in a large skillet or Dutch oven. Sear the chicken on both sides until golden, about 5-7 minutes per side. Remove and set aside.
3. In the same pan, sauté onions and garlic until they are translucent.
4. Add the diced carrots and chopped bell peppers. Cook for 3 minutes.
5. Stir in the rice and toast it for 2 minutes, making sure each grain is coated.
6. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.

Cooking

1. Nestle the chicken thighs on top of the rice, skin-side up. Cover and simmer on low for 20-25 minutes.
2. Turn off the heat and let it rest, covered, for 5 minutes.

Serving

1. Fluff the rice with a fork and garnish with chopped parsley or green onions before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 450mgFiber: 2gSugar: 3g

Notes

For a spicier dish, consider adding chopped jalapeños or a dash of hot sauce. Marinating the chicken prior to cooking can enhance the flavors.

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