Description
Caribbean Chicken and Rice is a one-pan meal full of tropical soul and savory spice. Tender, seasoned chicken thighs are seared and simmered atop a vibrant rice base infused with peppers, garlic, herbs, and warm island flavors. It’s a comforting yet exciting dish that’s simple enough for weeknights and impressive enough for guests.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Rice:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 garlic cloves, minced
- 1 cup long grain rice (washed and drained)
- 1 3/4 cups chicken broth or stock
- 1 tsp ground turmeric
- 1/2 tsp chili flakes or scotch bonnet pepper (optional)
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro or parsley (for garnish)
Instructions
- In a bowl, mix allspice, paprika, garlic powder, cumin, thyme, salt, and pepper. Rub onto chicken thighs. Marinate for at least 30 minutes.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes per side. Remove and set aside.
- Add remaining oil if needed. Sauté onion and bell peppers for 3–4 minutes. Stir in garlic and cook another 30 seconds.
- Add rinsed rice and toast for 1–2 minutes. Stir in turmeric, chili flakes (if using), salt, and pepper.
- Pour in chicken broth and lime juice. Stir and nestle chicken thighs on top.
- Cover and simmer on low heat for 25–30 minutes until rice is tender and chicken cooked through.
- Let rest covered for 5–10 minutes. Garnish with chopped herbs and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes