Caribbean Chicken and Rice
A comforting one-pot meal that brings the flavors of the Caribbean to your dinner table with tender chicken, aromatic spices, and creamy coconut milk.
Ingredients
Main Ingredients
- 1 pound chicken thighs or breasts Use either chicken thighs for juiciness or breasts for a leaner option.
- 1 cup long-grain rice
- 1 can coconut milk Can substitute with half-and-half or plain yogurt if necessary.
- 1 cup chicken broth Substitute with vegetable broth for a vegetarian option.
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 piece bell pepper, chopped Feel free to swap with any other veggies you have.
- 1 cup frozen peas
Spices and Seasoning
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil For sautéing the vegetables.
Garnish
- Chopped cilantro For garnish before serving.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened.
- Season the chicken with thyme, paprika, salt, and pepper, then add it to the skillet. Cook until nicely browned on both sides.
- Stir in the rice, coconut milk, and chicken broth. Bring the mixture to a simmer.
- Cover the skillet and reduce the heat, cooking for about 20-25 minutes until the rice is cooked and the chicken is tender.
- Mix in the frozen peas and continue cooking for an additional 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. When reheating, add a splash of broth or water.