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Caribbean Chicken and Spiced Rice

Caribbean Chicken and Spiced Rice: A Flavorful One-Pot Delight

This Caribbean Chicken and Spiced Rice recipe is a vibrant one-pot dish that delights with rich flavors and is perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs or drumsticks Boneless thighs can be used for quicker cooking.
  • 1 teaspoon salt Adjust to your preference.
  • 1 teaspoon black pepper
For the Spice Mix
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice Key for authentic flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Vegetables
  • 1 medium onion Finely chopped.
  • 3 cloves garlic Minced.
  • 1 each red and green bell peppers Diced.
  • 1 medium tomato Chopped.
  • 1 each Scotch bonnet or habanero pepper Adjust heat as desired.
  • 1 teaspoon fresh thyme Or dried.
For the Rice Base
  • 1.5 cups long-grain white or basmati rice Brown rice can be used with more liquid.
  • 2 cups chicken broth Vegetable broth for vegetarian option.
  • 1 cup coconut milk Substitute with more broth for lighter version.
For the Finishing Touches
  • 1 cup frozen peas Optional.
  • 2 tablespoons green onions Chopped for garnish.
  • 2 tablespoons fresh cilantro Chopped for garnish.

Equipment

  • large pot

Method
 

Preparation Steps
  1. Pat the chicken thighs dry and coat with a mixture of salt, black pepper, paprika, ground allspice, garlic powder, and onion powder. Let rest for 10-15 minutes.
  2. Heat oil in a large pot over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove chicken and set aside.
  3. In the same pot, sauté chopped onion, minced garlic, and diced peppers over medium heat for 4-5 minutes until vegetables soften.
  4. Add chopped tomato, Scotch bonnet pepper, thyme, allspice, and paprika. Cook for 2 minutes, then add the rice and toast for another 2 minutes.
  5. Pour in the chicken broth and coconut milk. Nestle in the seared chicken. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes until rice is tender.
  6. Fold in frozen peas if using, cover, and let sit for 5 minutes. Garnish with green onions and cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 25mgIron: 3mg

Notes

This dish is customizable for dietary preferences. Adjust spice levels and can be prepared vegetarian by swapping chicken for legumes.

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