Caribbean Chicken with Rice
Transport your taste buds to a tropical paradise with this vibrant Caribbean Chicken with Rice recipe! Juicy, golden-browned chicken thighs are simmered to perfection with zesty spices like allspice, smoked paprika, and cumin, paired with fragrant garlic, ginger, and fresh thyme. The hearty base of fluffy white rice absorbs the rich flavors of coconut milk and chicken broth, while colorful bell peppers add a delightful crunch and sweetness. This one-skillet wonder is not only easy to prepare but also brimming with bold, comforting flavors that evoke the spirit of the Caribbean. Garnished with fresh cilantro, scallions, and a squeeze of lime, it’s a flavorful, crowd-pleasing meal that’s perfect for weeknight dinners or entertaining guests.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Ground allspice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups White rice
- 3 cups Chicken broth
- 0.5 cup Coconut milk
- 2 stalks Scallions, sliced
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
Season chicken thighs with half of the salt, black pepper, and ground spices (allspice, paprika, and cumin).
Sear the chicken in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the garlic, ginger, and diced onion until fragrant and softened, about 2-3 minutes.
Add the diced bell peppers to the skillet and cook for an additional 3 minutes, stirring occasionally.
Stir in the thyme, the rest of the salt and spices, and mix well.
Add the rice to the skillet and stir it into the vegetable mixture, ensuring the grains are well coated with the spices.
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid and reduce heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
Remove the skillet from heat and let it sit covered for 5 minutes to allow the flavors to meld.
Garnish with sliced scallions and fresh cilantro, if desired, and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 27.1 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2847 mg | 61% | |
*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.
