Caribbean Chicken Casserole
Transport your taste buds to a tropical paradise with this vibrant Caribbean Chicken Casserole! Packed with succulent, golden-seared chicken thighs and infused with the bold flavors of allspice, cumin, and paprika, this one-dish wonder is a celebration of island-inspired cuisine. Juicy pineapple, creamy coconut milk, and tender black beans combine with fluffy long-grain rice for a perfectly balanced meal that’s sweet, savory, and slightly spicy. Topped with a fresh splash of lime juice and a sprinkling of cilantro, this casserole bakes to perfection, leaving you with a hearty, satisfying dish that’s as comforting as it is exotic. Perfect for feeding a family or meal prepping for the week, this easy-to-make recipe brings the tropical flair of the Caribbean straight to your table!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (red, green, or yellow), diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 cup canned diced pineapple (with juice)
- 1 cup coconut milk
- 1 cup chicken stock
- 1.5 cups long grain rice, rinsed
- 1 cup black beans, drained and rinsed
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper, then sear them in the skillet for about 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the diced onion and bell peppers. Sauté for 3-4 minutes until softened, then stir in the minced garlic, allspice, cumin, paprika, and crushed red pepper flakes. Cook for 1-2 minutes until fragrant.
Add the canned pineapple (with juice), coconut milk, and chicken stock to the skillet. Stir well, then bring to a gentle simmer.
Spread the rinsed rice evenly in the bottom of a large, greased casserole dish. Pour the skillet mixture over the rice, ensuring the liquid fully covers the rice.
Nestle the seared chicken thighs on top of the rice mixture. Cover the casserole tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil and scatter the black beans on top. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the rice is cooked through and the chicken is tender.
Remove from the oven and drizzle the lime juice over the casserole. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 11.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
