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Caribbean Chicken and Rice
Alyssa

Caribbean Chicken and Rice

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

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.

Method
 

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.