Description
Spicy Caribbean Chicken and Rice brings tropical flavors dancing across your plate with bold island-inspired seasonings. Rich marinades and perfectly seasoned rice create a delightful meal that transports you to sunny coastal landscapes in one delicious bite.
Ingredients
Scale
Meat and Protein:
- 4 chicken thighs, skin on
- 1 cup chicken broth
Spices and Seasonings:
- 1 tablespoon Caribbean jerk seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 cloves garlic, minced
Vegetables and Other Ingredients:
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 scotch bonnet pepper, finely chopped (optional)
- 1/2 cup frozen peas
- 1 cup long-grain rice
- 1 can (14 ounces / 414 milliliters) coconut milk
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Prepare the chicken by generously coating with jerk seasoning, salt, and pepper, ensuring even coverage for maximum flavor infusion.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, then carefully place seasoned chicken thighs skin-side down to develop a crispy, golden-brown exterior for 5-7 minutes.
- Flip chicken and cook the opposite side until completely browned, then transfer to a separate plate, maintaining the rendered flavorful drippings in the skillet.
- Reduce heat to medium and sauté diced onions, bell peppers, and minced garlic in the same skillet, stirring frequently until vegetables become translucent and fragrant, approximately 4-5 minutes.
- Add uncooked rice, coconut milk, chicken broth, fresh thyme, and whole scotch bonnet pepper to the vegetable mixture, stirring to combine and distribute ingredients evenly.
- Bring the liquid to a rolling boil, then immediately reduce heat to low, creating a gentle simmer that will allow rice to cook perfectly.
- Nestle browned chicken thighs back into the rice mixture, ensuring they are partially submerged, then cover the skillet with a tight-fitting lid.
- Simmer undisturbed for 20-25 minutes, allowing rice to absorb liquid and chicken to cook thoroughly until internal temperature reaches 165°F.
- Fold in green peas during the final 2 minutes of cooking, warming them gently without losing their vibrant color and texture.
- Remove scotch bonnet pepper before serving, and garnish with freshly chopped cilantro for a bright, herbal finish.
Notes
- Swap the scotch bonnet pepper with milder jalapeño for less heat-sensitive palates, ensuring everyone can enjoy the Caribbean flavors.
- Consider using boneless chicken thighs for quicker cooking and easier eating, reducing preparation time without compromising taste.
- Toast rice briefly before adding liquids to enhance nutty undertones and create a more complex flavor profile in the dish.
- Remove chicken skin for a lighter version, reducing overall fat content while maintaining the recipe’s delicious Caribbean essence.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg