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Caribbean Chicken and Rice

Caribbean Chicken and Rice
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Caribbean Chicken and Rice is a vibrant, one-pot dish full of bold spices, tender chicken, and fluffy rice, all simmered together with sweet peppers and coconut milk for an island-inspired meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into chunks
  • 1 tablespoon Caribbean jerk seasoning
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 1 1/4 cups chicken broth
  • 1/2 cup coconut milk
  • 1/2 teaspoon thyme
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Season chicken pieces with jerk seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and brown on all sides, about 5 minutes. Remove and set aside.
  3. In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3 minutes.
  4. Add rice, broth, coconut milk, thyme, and a pinch of salt. Stir to combine.
  5. Return the chicken to the skillet, nestling it into the rice mixture.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until rice is cooked and liquid is absorbed.
  7. Fluff rice, garnish with fresh herbs, and serve warm.

Notes

For extra heat, add chopped Scotch bonnet or habanero pepper while cooking the onions. Great served with fried plantains or mango salsa.

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