Description
This Caribbean Chicken and Rice recipe is a flavorful one-pot dish that combines tender chicken, fragrant rice, and creamy coconut milk with a blend of spices and vegetables. It’s a taste of the tropics in every bite!
Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
For the Rice:
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup long grain white rice
- 1 can (13.5 oz) coconut milk
- ½ cup low-sodium chicken broth
- 1 teaspoon brown sugar
- 1 teaspoon hot sauce (optional)
- 1 cup canned black beans (drained and rinsed)
- ½ cup frozen peas
- 2 green onions (sliced)
- juice of 1 lime
- fresh cilantro for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a skillet, season chicken, and cook until browned. Set aside.
- Cook the Rice: Sauté onion, bell pepper, garlic, and rice. Add coconut milk, broth, sugar, and hot sauce. Return chicken to the pan and simmer.
- Finish the Dish: Add black beans and peas, cook until tender. Stir in lime juice and green onions. Garnish with cilantro.
Notes
- You can substitute chicken thighs with chicken breasts if preferred.
- For extra heat, add Scotch bonnet pepper or more hot sauce.
- Serve with fried plantains or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1.5 cups
- Calories: 525
- Sugar: 4g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
