Description
Caribbean chicken and rice brings together seasoned poultry and fluffy grains in one satisfying bowl that your family keeps requesting at dinner time. Coconut milk, beans, and spices create layers of flavor that make this dish feel like a special occasion without requiring hours in the kitchen.
Ingredients
Scale
Proteins and aromatics:
- 4 chicken thighs, skinless
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Liquids:
- 2 cups chicken broth
- 1 can coconut milk (400 milliliters)
- 2 tablespoons olive oil
Grains and seasonings:
- 2 cups long-grain rice
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Pour 2 tablespoons of olive oil into your large pot and let it heat over medium heat for about 2 minutes until it shimmers.
- Place your 4 skinless chicken thighs into the hot oil and let them cook for 3 to 4 minutes on each side until golden brown, then transfer them to a plate.
- Add your chopped onion, minced garlic, and chopped bell pepper to the same pot and cook them over medium heat for about 5 minutes, stirring occasionally until they soften.
- Stir in your 2 cups of long-grain rice along with 1 teaspoon thyme, 1 teaspoon paprika, 1 teaspoon cumin, and salt and pepper to taste, mixing everything together for about 1 minute.
- Pour in your 400 milliliter can of coconut milk and 2 cups of chicken broth, stirring to combine everything evenly.
- Bring the mixture to a boil over medium-high heat, which takes about 3 to 5 minutes.
- Nestle your browned chicken thighs back into the pot among the rice.
- Lower your heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes until your rice absorbs the liquid and becomes tender and your chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Use a fork to gently fluff your rice before serving it to your guests.
Notes
- Brown your chicken thighs skin-side down first so they develop a golden crust that keeps the meat juicy inside.
- Toast the rice in the pot for about a minute after sautéing your vegetables and before adding the liquids, which gives each grain better texture and flavor.
- Use full-fat coconut milk instead of light versions because it creates a richer, creamier sauce that coats the rice properly.
- Resist lifting the lid while everything simmers, as letting steam escape extends the cooking time and can leave you with unevenly cooked rice.
- For a vegetarian version, swap chicken thighs for chickpeas or firm tofu and use vegetable broth instead of chicken broth while keeping all the spices the same.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: More Chicken Recipes
- Method: Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 80 mg