Chicken Peppers Rice Caribbean Style
Transport your taste buds to the tropics with this vibrant Chicken Peppers Rice Caribbean Style. This one-pot wonder combines tender, golden-seared chicken thighs with colorful bell peppers, fragrant thyme, and a hint of heat from optional scotch bonnet peppers for a bold Caribbean flair. Simmered in a creamy blend of coconut milk and chicken broth, the long-grain white rice absorbs an array of irresistible flavors, resulting in a dish that's as aromatic as it is satisfying. Finished with a sprinkle of fresh green onions and a squeeze of bright lime juice, this easy, comforting meal is perfect for weeknights or casual gatherings. Packed with tropical ingredients and delightful spices, it's your ticket to a sunny culinary escape!
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Bell peppers (red, yellow, green), sliced
- 1.5 cups Long-grain white rice
- 1 cup Coconut milk
- 1.5 cups Chicken broth
- 1 teaspoon Thyme (fresh or dried)
- 1 small Scotch bonnet (optional, deseeded and finely chopped)
- 2 stalks Green onions, sliced
- 4 wedges Lime wedges
Instructions
Season the chicken thighs with salt, black pepper, smoked paprika, and garlic powder. Rub the spices evenly over the chicken. Set aside.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened.
Add the minced garlic, sliced bell peppers, and scotch bonnet (if using) to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.
Stir in the long-grain white rice and cook for 1-2 minutes to toast it slightly.
Add the coconut milk, chicken broth, and thyme to the skillet. Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked.
Once cooked, sprinkle the sliced green onions over the dish and fluff the rice gently with a fork. Serve hot with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 46.0 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3232 mg | 69% | |
*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.
