Caribbean Chicken and Rice is a vibrant and flavorful one-pot wonder that brings the taste of the islands right to your kitchen. This recipe is a weeknight lifesaver, offering a complete, satisfying meal with minimal fuss and maximum deliciousness.
Key Ingredients for Caribbean Chicken and Rice
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 bell peppers (any color), finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup coconut milk
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh cilantro, lime wedges, sliced avocado
How to Make Caribbean Chicken and Rice
This Caribbean Chicken and Rice recipe is a dream for busy cooks, offering an explosion of tropical flavors in just one pot. The tender chicken simmers with fragrant spices, fluffy rice, and sweet vegetables, creating a dish that’s both incredibly easy and deeply satisfying. With minimal cleanup and a preparation time of around 45 minutes, it’s perfect for any night of the week.
Step-by-Step Instructions
- Season the Chicken: In a medium bowl, toss the chicken pieces with salt, pepper, and half of the allspice, thyme, and cayenne pepper. Set aside.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant, being careful not to burn the garlic.
- Incorporate Spices: Add the remaining allspice, thyme, and cayenne pepper to the pot. Cook, stirring constantly, for about 30 seconds until the spices are fragrant.
- Sear the Chicken: Add the seasoned chicken pieces to the pot and cook, stirring, until lightly browned on all sides, about 3-5 minutes.
- Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and undrained diced tomatoes. Bring the mixture to a boil.
- Simmer and Cook: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes.
- Add Coconut Milk: Uncover the pot, stir in the coconut milk, and gently mix to combine.
- Finish Cooking: Re-cover the pot and continue to simmer for another 10-15 minutes, or until the rice is tender and all the liquid has been absorbed.
- Rest and Serve: Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork. Season with additional salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges if desired.
Why You’ll Love This Caribbean Chicken and Rice
This Caribbean Chicken and Rice is a vibrant tapestry of flavors that will transport your taste buds straight to paradise. The star of the show is the perfectly cooked chicken, infused with aromatic Caribbean spices like allspice and thyme, nestled amongst fluffy rice and sweet bell peppers that lend a delightful sweetness.
This dish is a fantastic budget-friendly option, proving that you don’t need to break the bank to enjoy an exciting and restaurant-worthy meal at home. Unlike a simple chicken and rice pilaf, the addition of coconut milk and diced tomatoes creates a subtly creamy, rich sauce that coats every grain of rice and piece of chicken in a burst of tropical goodness. Get ready for a flavor adventure that’s as easy to make as it is delicious.
Imagine the aroma filling your kitchen as this flavorful dish comes together – it’s pure culinary joy! It’s a complete meal in one pot, meaning less washing up and more time enjoying. Whether you’re craving something comforting or a taste of the tropics, this Caribbean Chicken and Rice delivers. So, why wait? Gather your ingredients and whip up this island-inspired delight tonight; you won’t regret it!
Storing and Reheating Tips
Properly storing and reheating your delicious Caribbean Chicken and Rice ensures you can enjoy its amazing flavors long after the initial meal.
- Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the cooled dish cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating from Refrigerator: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of water or chicken broth to loosen the texture. Alternatively, microwave individual portions on medium power for 1-2 minutes, stirring halfway through.
- Reheating from Freezer: Thaw overnight in the refrigerator. Once thawed, reheat as described above. You can also reheat directly from frozen in a saucepan over low heat, stirring frequently and adding liquid as needed, or microwave on 50% power for several minutes, stirring often until heated through.
Final Thoughts
This Caribbean Chicken and Rice is a delightful journey for your palate, a simple yet profoundly flavorful dish that’s guaranteed to become a family favorite. Don’t be shy – invite everyone to the table and share the vibrant tastes of the islands!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Caribbean Chicken and Rice
Ingredients
Equipment
Method
- In a medium bowl, toss the chicken pieces with salt, pepper, and half of the allspice, thyme, and cayenne pepper. Set aside.1.5 lbs boneless, skinless chicken thighs, Salt, freshly ground black pepper, 1 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.2 tablespoons olive oil, 1 large onion, 2 bell peppers (any color)
- Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon fresh ginger
- Add the remaining allspice, thyme, and cayenne pepper to the pot. Cook, stirring constantly, for about 30 seconds until the spices are fragrant.1 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
- Add the seasoned chicken pieces to the pot and cook, stirring, until lightly browned on all sides, about 3-5 minutes.1.5 lbs boneless, skinless chicken thighs
- Stir in the rinsed rice, chicken broth, and undrained diced tomatoes. Bring the mixture to a boil.1 cup long-grain white rice, 2 cups chicken broth, 1 (14.5 ounce) can diced tomatoes
- Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes.
- Uncover the pot, stir in the coconut milk, and gently mix to combine.1/2 cup coconut milk
- Re-cover the pot and continue to simmer for another 10-15 minutes, or until the rice is tender and all the liquid has been absorbed.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork. Season with additional salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges if desired.Salt, freshly ground black pepper, fresh cilantro, lime wedges