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Caribbean Chicken and Spiced Rice Recipe

Caribbean Chicken and Spiced Rice Recipe
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★★★★★

4.8 from 8 reviews

This vibrant Caribbean Chicken and Spiced Rice recipe features tender, juicy chicken thighs seared to golden perfection and cooked alongside aromatic rice infused with fragrant spices like allspice, thyme, and Scotch bonnet pepper. Enhanced with coconut milk and fresh vegetables, this one-pot dish offers a delicious, hearty meal full of bold island flavors perfect for any occasion.

Ingredients

Scale

Chicken and Spices

  • 6 bone-in, skin-on chicken thighs or drumsticks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons vegetable oil or coconut oil

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium tomato, chopped
  • 1 Scotch bonnet pepper or habanero pepper, whole or minced
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon smoked paprika

Rice and Liquids

  • 1½ cups long-grain white rice or basmati rice
  • 1½ cups chicken broth
  • 1 cup coconut milk
  • 1 teaspoon salt, adjust to taste
  • ½ cup frozen peas (optional)

Garnish

  • 2 green onions, sliced
  • Fresh cilantro
  • Lime wedges (optional)

Instructions

  1. Season the Chicken: In a small bowl, combine salt, black pepper, paprika, ground allspice, garlic powder, and onion powder. Pat the chicken thighs dry with paper towels and evenly rub the spice mixture all over. Let the chicken sit for 10-15 minutes to absorb the flavors.
  2. Sear the Chicken: Heat vegetable or coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear each side for 4-5 minutes until golden brown. Remove the chicken and set aside; it will finish cooking later with the rice.
  3. Sauté the Vegetables: In the same pot, add chopped onion, minced garlic, and diced red and green bell peppers. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant. Add chopped tomato, Scotch bonnet pepper, thyme, ground allspice, and smoked paprika, cooking another 2 minutes to toast the spices and release their aroma.
  4. Add the Rice and Liquids: Stir in the rice, coating it well with the vegetable mixture. Pour in chicken broth and coconut milk, then stir to combine. Add salt to taste. Nestle the seared chicken thighs skin-side up on top of the rice mixture.
  5. Simmer the Chicken and Rice: Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Stir gently occasionally to prevent sticking.
  6. Add Peas and Rest: If using frozen peas, stir them into the rice during the last 5 minutes of cooking. When done, remove pot from heat and let rest, covered, for 5-10 minutes to allow flavors to meld and rice to finish absorbing liquid.
  7. Garnish and Serve: Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro. Serve hot with optional lime wedges for a zesty finish.

Notes

  • If you prefer less heat, remove seeds from the Scotch bonnet pepper or use a milder pepper.
  • Bone-in chicken adds flavor and keeps the meat moist, but you can substitute with boneless chicken if preferred.
  • Use basmati rice for a slightly nuttier flavor and fluffy texture.
  • For a vegan version, substitute chicken with firm tofu and use vegetable broth.
  • Adjust salt and spices according to your taste preferences.
  • Letting the dish rest before serving helps enhance the flavors and texture.

Nutrition

Keywords: Caribbean chicken recipe, spiced rice, one-pot meal, coconut milk rice, Caribbean cuisine, allspice chicken, Scotch bonnet pepper, chicken and rice dinner

Find it online: https://platedbyemma.com/caribbean-chicken-and-spiced-rice-recipe/