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Caribbean Chicken and Rice

Caribbean Chicken and Rice

A delightfully vibrant and flavorful one-pot wonder that brings the taste of the islands straight to your kitchen. This recipe is perfect for busy weeknights, offering a complete and satisfying meal that's incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 (14.5 ounce) can diced tomatoes undrained
  • 1 cup long-grain white rice rinsed
  • 2 cups chicken broth
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste
Optional toppings
  • sliced jalapeños optional
  • lime wedges optional
  • sour cream or plain yogurt a dollop of, optional

Equipment

  • Large pot or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and freshly ground black pepper. Set aside.
    1.5 pounds boneless, skinless chicken thighs, salt, freshly ground black pepper
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. You may need to do this in batches to avoid overcrowding the pot. Remove the chicken from the pot and set aside on a plate.
    1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken thighs
  3. Add the chopped yellow onion and red bell pepper to the same pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Then, add the minced garlic and grated ginger, and cook for another minute until fragrant, stirring constantly to prevent burning.
    1 medium yellow onion, 1 medium red bell pepper, 2 cloves garlic, 1 teaspoon grated fresh ginger
  4. Stir in the ground cumin, dried thyme, and cayenne pepper. Cook for 30 seconds, stirring, to toast the spices and release their aromas.
    1/2 teaspoon ground cumin, 1/4 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
  5. Add the can of diced tomatoes (with their juice) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
    1 (14.5 ounce) can diced tomatoes
  6. Stir in the rinsed long-grain white rice, making sure it's evenly distributed. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly.
    1 cup long-grain white rice, 2 cups chicken broth
  7. Let the rice and chicken mixture simmer gently, covered, for about 15 minutes. Do not lift the lid during this time.
  8. After 15 minutes, carefully remove the lid. Stir in the coconut milk and return the browned chicken pieces to the pot, nestling them into the rice mixture.
    1/2 cup full-fat coconut milk, 1.5 pounds boneless, skinless chicken thighs
  9. Cover the pot again and continue to simmer for another 5-10 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through.
  10. Once cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper if needed.
    1/4 cup fresh cilantro, salt, freshly ground black pepper
  11. Serve the Caribbean Chicken and Rice hot, garnished with extra cilantro, sliced jalapeños (if desired), a squeeze of fresh lime, or a dollop of sour cream.
    1/4 cup fresh cilantro, sliced jalapeños, lime wedges, sour cream or plain yogurt

Notes

Allow the dish to cool completely before storing. Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat on the stovetop with a splash of liquid or in the microwave.