Tropical Chicken and Rice
Transport your taste buds to a sun-soaked paradise with this irresistible Tropical Chicken and Rice recipe! Juicy bone-in, skin-on chicken thighs are perfectly seasoned with paprika and seared to golden perfection before being simmered alongside aromatic long-grain white rice in a luscious blend of coconut milk and chicken broth. Sweet pineapple chunks, vibrant red bell pepper, and a touch of turmeric elevate this dish with tropical flair and stunning color. Perfectly balanced between savory and sweet, this one-pot meal is easy to prepare in under an hour, making it an ideal choice for busy weeknights or casual entertaining. Garnish with fresh cilantro and serve with lime wedges to enhance the bright, zesty flavors that make every bite a tropical vacation. Keywords: tropical chicken and rice, one-pot meal, coconut milk recipes, pineapple chicken, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 2 cups chicken broth
- 1 cup coconut milk
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 1 medium red bell pepper, diced
- 0.5 teaspoon ground turmeric
- 0.25 cup cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Add olive oil to the skillet and sear the chicken thighs, skin-side down first, until golden brown (about 4-5 minutes per side). Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the rice, coating it with the onion and garlic mixture, and cook for 1-2 minutes to lightly toast the grains.
Pour in the chicken broth and coconut milk, stirring to combine. Add the ground turmeric, pineapple chunks, and diced red bell pepper.
Return the chicken thighs to the skillet, nestling them into the rice mixture, and bring everything to a gentle simmer.
Cover the skillet with a lid and reduce the 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 or 74°C).
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork and garnish with freshly chopped cilantro, if desired.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 67.7 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3465 mg | 74% | |
*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.
