Description
Caribbean Chicken and Rice is a vibrant one-pot meal combining tender, spice-rubbed chicken with fragrant rice, bell peppers, and herbs. Infused with authentic island flavors like allspice, thyme, and optional scotch bonnet pepper, this hearty and easy dish is perfect for family dinners or festive gatherings.
Ingredients
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1 ½ pounds bone-in chicken thighs or drumsticks
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1 ½ cups long-grain white rice
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1 medium onion, diced
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1 bell pepper (red or green), diced
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3 cloves garlic, minced
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1 cup diced tomatoes (fresh or canned)
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2 cups chicken broth
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1 teaspoon dried thyme
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1 teaspoon ground allspice
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½ teaspoon smoked paprika
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1 scotch bonnet pepper or 1 teaspoon chili flakes (optional)
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2 tablespoons vegetable oil
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Salt and black pepper, to taste
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Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
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Season Chicken: In a bowl, season chicken with salt, pepper, thyme, allspice, and smoked paprika.
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Brown Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on all sides (about 5-7 minutes). Remove and set aside.
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Sauté Vegetables: In the same pan, cook onion, bell pepper, and garlic until softened (3-4 minutes).
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Add Rice and Tomatoes: Stir in rice and diced tomatoes, cooking 1-2 minutes to toast rice slightly.
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Combine and Simmer: Return chicken to the pan, add chicken broth and scotch bonnet pepper or chili flakes if using. Bring to a boil.
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Cook Covered: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
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Rest and Garnish: Remove from heat, discard scotch bonnet pepper, and let rest 5 minutes. Garnish with cilantro or parsley.
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Serve: Serve hot with lime wedges for extra zest.
Notes
Avoid stirring while simmering to prevent rice from becoming mushy.Adjust spice by omitting or using mild peppers.Substitute chicken breasts or other proteins with adjusted cooking times.For coconut flavor, replace part of broth with coconut milk.
