Caribbean Chicken and Rice

Why Make This Recipe

Caribbean Chicken and Rice is a delightful one-pot dish bursting with vibrant flavors. This recipe is perfect for a family dinner or a gathering with friends. It combines tender chicken with colorful vegetables and aromatic spices, creating a meal that is both hearty and satisfying. Moreover, the simplicity of cooking everything in one pot makes cleanup a breeze!

How to Make Caribbean Chicken and Rice

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 1/2 cups long-grain white rice
• 2 carrots, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp ground allspice
• 1 tsp dried thyme
• 2 1/2 cups chicken broth
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Chopped parsley or green onions (for garnish)

Directions:

1. Pat the chicken thighs dry and season them with salt, black pepper, allspice, and thyme.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
3. In the same pan, sauté the chopped onions and minced garlic until translucent.
4. Add the diced carrots and chopped bell peppers. Cook for about 3 minutes until the vegetables are slightly softened.
5. Stir in the rice and toast it for 2 minutes, making sure each grain is coated.
6. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
7. Nestle the chicken thighs on top of the rice, skin-side up. Cover the pan and simmer on low heat for 20-25 minutes.
8. Turn off the heat and let the dish rest, covered, for another 5 minutes.
9. Fluff the rice with a fork and garnish with chopped parsley or green onions before serving.

How to Serve Caribbean Chicken and Rice

Serve Caribbean Chicken and Rice hot from the pot. The vibrant colors and rich aromas make it a beautiful centerpiece on the table. You can enjoy it as is or pair it with a simple green salad for a refreshing touch.

How to Store Caribbean Chicken and Rice

If you have leftovers, let the dish cool down completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over low heat, adding a splash of chicken broth if necessary to keep it moist.

Tips to Make Caribbean Chicken and Rice

• For even more flavor, marinate the chicken in the spices for a few hours or overnight before cooking.
• Feel free to add other vegetables like peas or corn for extra color and texture.
• Ensure not to overcook the rice. It should be tender but still have a bit of bite.

Variation

You can easily turn this dish into a spicy version by adding chopped jalapeños or a dash of hot sauce. For a different protein, try using shrimp or tofu.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but you may need to adjust the cooking time as they cook faster.

2. Is it necessary to use chicken broth?
Using chicken broth adds more flavor, but you can substitute it with water if needed. Just be aware the dish may be less flavorful.

3. Can I make this recipe in advance?
Yes! You can prepare the dish up to the point before simmering. Let it cool, then store it in the fridge. When you’re ready to eat, reheat and simmer until warm.