Description
A flavorful and hearty Caribbean-inspired dish featuring tender chicken and seasoned rice.
Ingredients
Scale
- 2 lbs chicken thighs, skin-on
- 2 cups long-grain rice
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp Caribbean jerk seasoning
- 1 tsp thyme
- 1 tsp paprika
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and jerk seasoning. Brown chicken on both sides, then remove and set aside.
- In the same skillet, sauté onion, bell pepper, and garlic until softened.
- Add rice, thyme, and paprika, stirring to coat the rice with oil.
- Pour in coconut milk and chicken broth, then return chicken to the skillet.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and let rest for 5 minutes before serving.
Notes
- For extra spice, add chopped Scotch bonnet peppers.
- Use bone-in chicken for deeper flavor.
- Rinse rice before cooking to remove excess starch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Caribbean chicken and rice, jerk chicken, coconut rice