Print

Caribbean Chicken and Rice Recipe

Caribbean Chicken and Rice Recipe
Print Recipe

★★★★★

4.8 from 17 reviews

Caribbean Chicken and Rice is a vibrant, flavorful one-pot meal featuring tender, seasoned chicken thighs cooked with aromatic spices and colorful vegetables. This hearty dish combines the richness of seasoned chicken with fluffy rice, vegetables, and classic Caribbean spices like allspice and thyme, making it a perfect family-friendly dinner with a tropical twist.

Ingredients

Scale

Chicken and Seasoning

  • 6 bone-in, skin-on chicken thighs
  • 1/2 tsp ground allspice
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Vegetables

  • 2 carrots, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced

Rice and Liquids

  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups chicken broth

Oils and Garnish

  • 2 tbsp vegetable oil
  • Chopped parsley or green onions (for garnish)

Instructions

  1. Prepare and Season Chicken: Pat the chicken thighs dry with paper towels. Season them evenly with salt, black pepper, ground allspice, and dried thyme to infuse the meat with warm, aromatic Caribbean flavors.
  2. Sear Chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, approximately 5-7 minutes per side. Remove the chicken and set aside, keeping the flavorful fond in the pan.
  3. Sauté Aromatics: In the same pan, add the chopped onions and minced garlic. Sauté until onions become translucent and fragrant, about 2-3 minutes.
  4. Add Vegetables: Stir in the diced carrots, red bell pepper, and yellow bell pepper. Cook for an additional 3 minutes to soften the vegetables slightly while maintaining their vibrant colors.
  5. Toast Rice: Add the long-grain white rice to the pan and stir continuously for about 2 minutes. This toasts the rice slightly, coating each grain with oil and flavors from the pan.
  6. Add Broth and Combine: Pour in the chicken broth and stir to combine. Scrape up any browned bits stuck to the bottom of the pan to incorporate extra flavor into the dish.
  7. Simmer with Chicken: Nestle the seared chicken thighs skin-side up on top of the rice mixture. Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 20-25 minutes, allowing the chicken to cook through and the rice to absorb the flavorful broth.
  8. Rest: Once cooking time is complete, turn off the heat and keep the pot covered. Let the dish rest for 5 minutes to complete the cooking process and retain moisture.
  9. Fluff and Garnish: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped parsley or green onions before serving to add a fresh, bright finish.

Notes

  • For extra heat, add a finely chopped Scotch bonnet pepper when sautéing the vegetables.
  • Bone-in, skin-on chicken thighs keep the meat juicy and tender, but boneless can be used for quicker cooking.
  • If you prefer, substitute chicken broth with vegetable broth for a slightly different flavor.
  • This dish can be cooked in a heavy-bottomed pot or Dutch oven to ensure even heat distribution.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.

Nutrition

Keywords: Caribbean chicken, chicken and rice, one-pot meal, allspice, thyme, comfort food, easy dinner recipe, Caribbean cuisine

Find it online: https://zarameals.com/caribbean-chicken-and-rice-recipe/