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Caribbean Chicken and Rice

Caribbean Chicken and Rice

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

  • 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 fresh ginger grated
  • 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 to taste
  • freshly ground black pepper to taste
  • fresh cilantro Optional garnish
  • lime wedges Optional garnish
  • sliced avocado Optional garnish

Equipment

  • Medium Bowl
  • Large pot or Dutch oven
  • Fork

Method
 

  1. 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
  2. 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)
  3. 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
  4. 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
  5. 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
  6. 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
  7. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes.
  8. Uncover the pot, stir in the coconut milk, and gently mix to combine.
    1/2 cup coconut milk
  9. 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.
  10. 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

Notes

This is a flavorful and easy one-pot meal perfect for weeknights. Optional garnishes include fresh cilantro, lime wedges, and sliced avocado.
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