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–+ servings

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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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