Description
Savor the flavors of the Caribbean with this Chicken and Coconut Rice dish, featuring tender, spiced chicken thighs cooked alongside creamy coconut milk and vibrant bell peppers. This one-pan meal is easy to prepare and perfect for a delightful dinner.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon allspice
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 lime, juiced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, cumin, paprika, thyme, allspice, and cayenne pepper. Rub the spice mixture all over the chicken thighs.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the chopped onion for about 3-4 minutes until translucent.
- Add minced garlic, diced red bell pepper, and green bell pepper. Sauté for an additional 2-3 minutes until softened.
- Stir in the rice, ensuring it is well coated with oil and mixed with the vegetables. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the chicken broth and coconut milk, bringing the mixture to a gentle boil. Stir well to combine.
- Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking.
- After the rice has cooked, remove from heat. Nestle the cooked chicken thighs back into the rice mixture, partially submerged.
- Cover again and let sit for an additional 5 minutes to meld flavors and reheat the chicken.
- Squeeze fresh lime juice over the chicken and rice, then gently fluff the rice with a fork to mix.
- Transfer the Caribbean chicken rice to a large serving platter or individual bowls.
- Garnish with freshly chopped cilantro and serve hot.
Notes
- For added flavor, marinate the chicken in the spice mixture for a few hours or overnight.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Adjust the cayenne pepper for desired spiciness or add jalapeños during the sautéing phase.
- For a more authentic flavor, consider adding soy sauce or hot sauce to the rice mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes