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jhessica

Caribbean Chicken and Rice: A Flavorful Dish to Try!

A flavorful Caribbean dish featuring tender chicken and aromatic rice cooked in coconut milk.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cumin
  • 1 cup long-grain white rice
  • 1 can 15 ounces coconut milk
  • 1 cup chicken broth
  • 1 cup diced bell peppers mix of red, green, and yellow
  • 1/2 cup diced onion
  • 1/2 cup frozen peas
  • 1 tablespoon fresh lime juice
  • Chopped fresh cilantro for garnish

Method
 

  1. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces, season with salt, black pepper, paprika, garlic powder, onion powder, thyme, and cumin. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the diced onion and bell peppers. Sauté for about 3-4 minutes until the vegetables are softened.
  3. Stir in the rice and cook for an additional 1-2 minutes, allowing the rice to toast slightly.
  4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid.
  6. Add the cooked chicken back into the skillet along with the frozen peas and lime juice. Stir gently to combine and cook for another 5 minutes until everything is heated through.
  7. Remove from heat and let it sit, covered, for 5 minutes before serving. Garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For added heat, include diced jalapeños or a pinch of cayenne pepper when cooking the chicken.
  • Substitute quinoa for rice for a gluten-free option or to boost the protein content.

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