Caribbean Chicken and Rice
A delicious one-pot meal that brings the vibrant flavors of the Caribbean into your home, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken thighs Boneless, skinless chicken breasts can be used for a leaner option.
- 1 cup rice Long-grain rice works best; jasmine or basmati rice can also be used.
- 1 onion, chopped
- 2 cloves garlic, minced Use fresh garlic for better taste.
- 1 bell pepper, chopped
- 1 can coconut milk Use light coconut milk for a lower-fat alternative.
- 2 cups chicken broth Ensure it's gluten-free if required.
- 1 tsp thyme Oregano or Italian seasoning can substitute if thyme is unavailable.
- 1 tsp paprika
- to taste Salt and pepper Always adjust seasoning before serving.
- for garnish Green onions Adds freshness and color.
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add the chicken thighs and brown them on both sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
- Stir in the rice, thyme, and paprika. Cook for 1-2 minutes to toast the rice slightly, enhancing its flavor.
- Pour in the coconut milk and chicken broth; bring to a simmer.
- Return the browned chicken to the pot. Cover and cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- After cooking, season with salt and pepper to taste. Garnish with chopped green onions before serving.
Notes
Serve directly from the pot for a rustic feel, and provide lime wedges on the side for a zesty kick. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!