Description
This Caribbean Chicken And Rice dish is a vibrant escape to the islands, combining succulent chicken with fragrant spices and fluffy rice. It’s a complete meal in one pot, bursting with layers of flavor that will transport you straight to a sun-drenched beach.
Ingredients
Scale
- bone-in, skin-on chicken thighs
- salt
- pepper
- ground allspice
- curry powder
- smoked paprika
- minced garlic
- chopped scallion
- 2 tbsp neutral oil
- chopped onion
- bell peppers (mix of colors)
- fresh thyme
- rinsed parboiled rice
- low-sodium chicken broth
- full-fat coconut milk
- canned kidney beans (thoroughly rinsed)
- whole Scotch bonnet pepper (optional)
Instructions
- Pat chicken pieces dry. Season generously with salt, pepper, a pinch of ground allspice, curry powder, paprika, minced garlic, and some chopped scallion. Let marinate for at least 30 minutes, or up to several hours in the fridge.
- Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat. Brown chicken pieces in batches, skin-side down first if applicable, until deeply golden and crispy (5-7 minutes per side). Remove and set aside, leaving drippings in the pot.
- Reduce heat to medium. Add chopped onion and bell peppers; sauté 5-7 minutes until softened, scraping up any browned bits. Stir in remaining minced garlic, chopped scallions, and fresh thyme; cook 1 minute until fragrant.
- Add the rest of your curry powder, smoked paprika, and ground allspice to the pot. Stir well and cook for about 1 minute to toast spices.
- Stir in the rinsed parboiled rice for 1-2 minutes until coated. Pour in chicken broth and full-fat coconut milk. Add rinsed kidney beans and the whole Scotch bonnet pepper (if using). Season with salt and pepper to taste.
- Bring mixture to a gentle boil, then reduce heat to low. Nestle browned chicken pieces back into the pot, partially submerged. Cover tightly and simmer for 25-30 minutes, or until rice is tender and liquid absorbed. Avoid lifting the lid.
- Turn off heat, keep covered, and let rest for 10-15 minutes. Carefully remove Scotch bonnet. Gently fluff rice with a fork. Garnish with fresh chopped scallions or cilantro and serve warm.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: For crispy chicken skin, ensure the pieces are thoroughly patted dry before seasoning. Don't over-stir the rice once the liquid is added to prevent mushiness. For a milder dish, use half a Scotch bonnet pepper or substitute with jalapeño.