Name: Caribbean Chicken and Rice
Ingredients: 6 bone-in, skin-on chicken thighs (or drumsticks): These cuts are ideal for slow cooking, providing richness and flavor.; 2 teaspoons salt: Enhances the overall taste, balancing the spices.; 1 teaspoon black pepper: Adds a touch of heat and depth to the flavor profile.; 1 teaspoon paprika: Brings a mild smokiness and beautiful color to the dish.; 1 teaspoon ground allspice: A quintessential Caribbean spice that adds warmth and complexity.; 1 teaspoon garlic powder: Contributes to the overall savory flavor.; ½ teaspoon onion powder: Enhances onion flavor without the texture of fresh onion.; 2 tablespoons vegetable oil (or coconut oil): Used for searing, allowing the flavors to develop.; 1 medium onion, finely chopped: Forms the aromatic base of the dish.; 3 garlic cloves, minced: Fresh garlic adds a potent kick.; 1 red bell pepper, diced: Sweetness and color to brighten the dish.; 1 green bell pepper, diced: Adds freshness and texture.; 1 medium tomato, chopped: Adds moisture and acidity to balance flavors.; 1 Scotch bonnet pepper (or substitute habanero pepper for less heat): Infuses the dish with a spicy kick; adjust according to preference.; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme): A fragrant herb that enhances the overall taste.; 1 teaspoon ground allspice: Further enhances the Caribbean flavor profile.; 1 teaspoon smoked paprika: Adds a deeper, smoky flavor.; 1½ cups long-grain white rice (or basmati rice): The base of the dish that absorbs all the flavors.; 1½ cups chicken broth: Adds depth and richness to the rice.; 1 cup coconut milk: Gives the rice a creamy, tropical flavor.; 1 teaspoon salt (adjust to taste): Essential for seasoning.; ½ cup frozen peas (optional): A pop of color and sweetness.; 2 green onions, sliced: For garnish, adding freshness and color.; Fresh cilantro: For garnish, enhancing the aromatic experience.

Description

Enjoy Caribbean Chicken and Rice: tender chicken cooked with seasoned rice, peppers, and Caribbean spices for a flavorful, hearty main dish.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (or drumsticks): These cuts are ideal for slow cooking, providing richness and flavor.
2 teaspoons salt: Enhances the overall taste, balancing the spices.
1 teaspoon black pepper: Adds a touch of heat and depth to the flavor profile.
1 teaspoon paprika: Brings a mild smokiness and beautiful color to the dish.
1 teaspoon ground allspice: A quintessential Caribbean spice that adds warmth and complexity.
1 teaspoon garlic powder: Contributes to the overall savory flavor.
½ teaspoon onion powder: Enhances onion flavor without the texture of fresh onion.
2 tablespoons vegetable oil (or coconut oil): Used for searing, allowing the flavors to develop.
1 medium onion, finely chopped: Forms the aromatic base of the dish.
3 garlic cloves, minced: Fresh garlic adds a potent kick.
1 red bell pepper, diced: Sweetness and color to brighten the dish.
1 green bell pepper, diced: Adds freshness and texture.
1 medium tomato, chopped: Adds moisture and acidity to balance flavors.
1 Scotch bonnet pepper (or substitute habanero pepper for less heat): Infuses the dish with a spicy kick; adjust according to preference.
2 teaspoons fresh thyme (or 1 teaspoon dried thyme): A fragrant herb that enhances the overall taste.
1 teaspoon ground allspice: Further enhances the Caribbean flavor profile.
1 teaspoon smoked paprika: Adds a deeper, smoky flavor.
1½ cups long-grain white rice (or basmati rice): The base of the dish that absorbs all the flavors.
1½ cups chicken broth: Adds depth and richness to the rice.
1 cup coconut milk: Gives the rice a creamy, tropical flavor.
1 teaspoon salt (adjust to taste): Essential for seasoning.
½ cup frozen peas (optional): A pop of color and sweetness.
2 green onions, sliced: For garnish, adding freshness and color.
Fresh cilantro: For garnish, enhancing the aromatic experience.

Instructions

Season the Chicken: In a small bowl, combine 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon ground allspice, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken, ensuring it’s evenly coated. Let the chicken sit for 10-15 minutes to allow the flavors to penetrate.
Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside. (The chicken will finish cooking later with the rice.)
Sauté the Vegetables: In the same pot, add the chopped 1 medium onion, 3 garlic cloves, and 1 red bell pepper and 1 green bell pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the chopped 1 medium tomato, 1 Scotch bonnet pepper, 2 teaspoons fresh thyme, 1 teaspoon ground allspice, and 1 teaspoon smoked paprika, and cook for another 2 minutes to toast the spices and release their aroma.
Add the Rice and Liquids: Stir in 1½ cups long-grain white rice, ensuring it’s well coated in the vegetable mixture. Pour in 1½ cups chicken broth and 1 cup coconut milk, then stir to combine. Add 1 teaspoon of salt (or to taste). Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.
Simmer the Chicken and Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C). Check the pot occasionally and stir gently to prevent the rice from sticking to the bottom.
Add Peas and Rest: If using frozen peas, stir them into the rice during the last 5 minutes of cooking. Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
Garnish and Serve: Fluff the rice with a fork and garnish with 2 green onions and fresh cilantro. Serve the Caribbean Chicken and Rice hot, with lime wedges on the side for a zesty kick.