Description
This Caribbean Chicken and Rice recipe brings together tender, juicy chicken thighs seasoned with vibrant jerk spices, sautéed peppers and onions, and a fragrant blend of coconut milk and pineapple. Cooked in one pot, this dish offers a perfect balance of sweet, spicy, and savory flavors that capture the essence of Caribbean cuisine. It’s an easy, flavorful meal ideal for a comforting weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon lime juice
- 2 teaspoons Caribbean jerk seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long grain white rice, rinsed
Liquids & Spice
- 1 1/2 cups chicken broth
- 1 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
Garnish
- 2 tablespoons chopped fresh cilantro
Instructions
- Marinate the Chicken: In a bowl, toss the cut chicken thighs with lime juice, Caribbean jerk seasoning, paprika, dried thyme, salt, and black pepper to evenly coat the pieces with the flavorful spices.
- Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides and fully cooked. Remove chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add diced onion and bell peppers. Sauté them for 3 to 4 minutes until they soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Rice and Spices: Stir in the rinsed rice, coating it well with the vegetable mixture. Pour in chicken broth and coconut milk, followed by crushed pineapple, ground allspice, and ground ginger. Stir everything together.
- Simmer the Rice: Bring the mixture to a gentle boil. Then reduce heat to low, cover, and simmer the rice mixture for 15 minutes, allowing the rice to cook and absorb flavors.
- Return Chicken to Pan: Add the browned chicken back into the pan, cover again, and cook for an additional 5 to 7 minutes until the rice is tender and most of the liquid has been absorbed.
- Rest and Serve: Remove the pan from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork, then garnish with chopped fresh cilantro before serving.
Notes
- For an extra spicy kick, add a pinch of cayenne pepper or diced jalapeño to the marinade or during the vegetable sauté.
- You can substitute brown rice for white rice, but be aware it will require a longer cooking time and more liquid.
