Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 6 bone-in chicken thighs; 2 tbsp vegetable or coconut oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1–2 Scotch bonnet or habanero peppers (optional, adjust for heat); 2 tsp fresh thyme (or 1 tsp dried); 1 tsp ground allspice; 1 tsp curry powder (optional but traditional in some regions); 1 ½ cups long-grain rice (jasmine or basmati); 1 can (14 oz) coconut milk; 2 cups chicken broth; 1 cup canned kidney beans or pigeon peas (optional); Salt & black pepper, to taste; Fresh cilantro or parsley, for garnish; Lime wedges, for serving

Caribbean Chicken and Rice

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Transport your taste buds to the Caribbean with this vibrant and flavorful Caribbean Chicken and Rice. This one-pot dish features succulent marinated chicken infused with bold spices, perfectly seared or grilled, and served over aromatic rice cooked in creamy coconut milk. Each bite is a delightful blend of tropical flavors, making it perfect for weeknight dinners, summer gatherings, or any time you crave a taste of the islands. Enhance your meal by pairing it with fried plantains, fresh mango salsa, or a squeeze of lime for an authentic island experience.

Author: Georgia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Dinner
Method: One-pot
Cuisine: Caribbean

Ingredients

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6 bone-in chicken thighs
2 tbsp vegetable or coconut oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1–2 Scotch bonnet or habanero peppers (optional, adjust for heat)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp ground allspice
1 tsp curry powder (optional but traditional in some regions)
1 ½ cups long-grain rice (jasmine or basmati)
1 can (14 oz) coconut milk
2 cups chicken broth
1 cup canned kidney beans or pigeon peas (optional)
Salt & black pepper, to taste
Fresh cilantro or parsley, for garnish
Lime wedges, for serving

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Instructions

Heat oil in a Dutch oven. Season chicken with salt and pepper; sear until golden brown. Remove and set aside.
In the same pot, sauté diced onion, bell pepper, minced garlic, and optional Scotch bonnet until softened.
Stir in thyme, add rice, and coat well with the mixture.
Pour in coconut milk and chicken broth; return the chicken to nestle into the rice.
Cover and simmer on low heat for 25–30 minutes until the rice is fluffy and chicken reaches an internal temperature of 165°F (74°C).
Let rest for 5 minutes before fluffing rice with a fork.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 720mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 24g
Cholesterol: 100mg

Find it online: https://kitchensecretstips.com/caribbean-chicken-and-rice-tropical-flavor-in-every-bite/