Caribbean Chicken and Rice

Caribbean cuisine is a vibrant tapestry woven from a rich history of cultural influences. The islands’ culinary landscape has been shaped by Indigenous peoples, African slaves, European colonizers, and Asian immigrants, each contributing unique flavors and cooking techniques.

Transport your taste buds to the tropics with Caribbean Chicken and Rice, a dish bursting with vibrant flavors and aromatic spices. This heartwarming meal combines tender chicken thighs, creamy coconut milk, and fluffy rice for a comforting experience perfect for family dinners or special gatherings. Dive into the origins of this culinary delight, explore its key ingredients, and follow our step-by-step guide for a delectable outcome that captures the essence of Caribbean cuisine. Enjoy every flavorful bite!

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Ingredients

4 chicken thighs (bone-in, skin-on for extra flavor)

1 cup long-grain white rice (jasmine or basmati)

1 can (14 oz) coconut milk

1 cup chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon fresh ginger, grated

1 teaspoon allspice

1 teaspoon paprika

1 tablespoon dried thyme

1 medium Scotch bonnet pepper (whole, for heat—use less if desired)

Salt and pepper to taste

2 tablespoons vegetable oil

1 cup frozen peas and carrots (optional, for added color and flavor)

Fresh cilantro or parsley for garnish

Lime wedges for serving

Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs with salt, pepper, allspice, paprika, and half of the minced garlic and grated ginger. Let it marinate for at least 30 minutes (or up to 4 hours for better flavor).

Sear the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear until golden brown (about 5-7 minutes). Flip and sear the other side for another 5 minutes. Remove the chicken and set it aside.

Sauté the Vegetables: In the same pot, add the chopped onion, diced bell pepper, and the remaining garlic and ginger. Sauté until the onions are translucent, about 3-4 minutes.

Prepare the Rice Mixture: Add the rice to the pot and stir to coat in the oil and vegetable mixture for about 1-2 minutes. This helps to toast the rice slightly for more flavor.

Add Liquids and Chicken: Pour in the coconut milk and chicken broth, stirring gently to combine. Add the whole Scotch bonnet pepper (this infuses flavor without making the dish too spicy, but feel free to slice and add more heat if you prefer). Carefully place the seared chicken thighs on top.

Cook the Chicken and Rice: Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Allow it to cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach at least 165°F/74°C).

Add Peas and Carrots: In the last 5 minutes of cooking, sprinkle in the frozen peas and carrots, cover again, and let them steam through until heated.

Final Touches: Once done, remove the Scotch bonnet pepper. Fluff the rice with a fork and let it sit covered for about 5 minutes before serving. Garnish with fresh cilantro or parsley.

Serve: Plate the dish, ensuring each serving has chicken and rice, accompanied by lime wedges for an extra zing.

Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings