Caribbean Chicken and Rice

Caribbean Chicken and Rice is a vibrant, flavorful one-pot dish that brings the essence of Caribbean cuisine to your table. Featuring tender chicken thighs cooked with aromatic spices, colorful vegetables, and creamy coconut milk-infused rice, this meal is both hearty and exciting. It’s perfect for family dinners, potlucks, or any occasion needing a taste of the tropics.

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs (or drumsticks)
  
  

• 2 teaspoons salt
  
  

• 1 teaspoon black pepper
  
  

• 1 teaspoon paprika
  
  

• 1 teaspoon ground allspice
  
  

• 1 teaspoon garlic powder
  
  

• ½ teaspoon onion powder
  
  

For the Rice:

• 2 tablespoons vegetable oil (or coconut oil)
  
  

• 1 medium onion, finely chopped
  
  

• 3 garlic cloves, minced
  
  

• 1 red bell pepper, diced
  
  

• 1 green bell pepper, diced
  
  

• 1 medium tomato, chopped
  
  

• 1 Scotch bonnet pepper (or habanero), whole or minced
  
  

• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  
  

• 1 teaspoon ground allspice
  
  

• 1 teaspoon smoked paprika
  
  

• 1½ cups long-grain white rice (or basmati rice)
  
  

• 1½ cups chicken broth
  
  

• 1 cup coconut milk
  
  

• 1 teaspoon salt (adjust to taste)
  
  

• ½ cup frozen peas (optional)
  
  

• 2 green onions, sliced (for garnish)
  
  

• Fresh cilantro (for garnish)
  
  

Directions

1. Mix salt, black pepper, paprika, allspice, garlic powder, and onion powder in a small bowl. Pat chicken dry and rub spice mix evenly on chicken. Let sit 10-15 minutes.
   
   

2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes each side until golden brown. Remove and set aside.
   
   

3. In the same pot, sauté onion, garlic, and bell peppers for 3-4 minutes until softened. Add tomato, Scotch bonnet, thyme, allspice, and smoked paprika; cook 2 more minutes.
   
   

4. Stir in rice, coating it with the vegetable mixture. Pour in chicken broth and coconut milk, add salt. Nestle chicken thighs skin-side up on top.
   
   

5. Bring to boil, reduce heat to low, cover, and simmer 25-30 minutes until rice is tender and chicken is cooked through.
   
   

6. Stir in frozen peas during last 5 minutes of cooking if using. Remove from heat and let rest covered 5-10 minutes.
   
   

7. Fluff rice with fork, garnish with green onions and cilantro. Serve hot with lime wedges.
   
   

Nutritional Value by Grams (per serving)

• Calories: 520 kcal
  
  

• Protein: 28 g
  
  

• Fat: 22 g
  
  

• Carbohydrates: 50 g
  
  

• Fiber: 4 g
  
  

• Sugar: 4 g