Description
Caribbean chicken and rice is like sunshine in a pot. It’s a flavorful dish bursting with warm spices, creamy coconut milk, and juicy chicken that brings the vibrant essence of the islands straight to your table.
Ingredients
Scale
- 2 pounds chicken thighs (skinless, bone-in preferred)
- 2 cups long-grain white or jasmine rice
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 carrot, diced (optional)
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon allspice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and bell pepper, sauté for 3-5 minutes until softened.
- Add minced garlic and carrot, cook for another minute until fragrant. Sear chicken thighs until browned on both sides.
- Season chicken with paprika, thyme, allspice, salt, and pepper, coating well.
- Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
- Add rice and stir well. Cover, reduce heat, and simmer for 20-25 minutes until rice is cooked and liquid absorbed.
- Fluff rice with a fork, garnish with fresh parsley if desired, and serve warm.
Notes
For extra flavor, sauté a chopped Scotch bonnet pepper with the onion. You can also mix in black beans or peas for a heartier dish. This meal keeps well in the fridge for up to three days, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Caribbean chicken, chicken rice, coconut rice, island dish