Caribbean Chicken and Rice Ultimate
This Caribbean Chicken and Rice recipe is a vibrant and flavorful dish that brings the taste of the islands to your kitchen. Tender chicken is marinated in aromatic spices and cooked with fluffy rice in a savory broth, creating a truly unforgettable meal.
Equipment
- Large bowl
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Large, deep skillet or Dutch oven
- Spatula
- Lid for skillet or Dutch oven
- Fork
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil for marinade
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp jerk seasoning
- 1 tbsp smoked paprika
- 1 tsp allspice
- ½ tsp ground thyme
- ¼ tsp ground cinnamon
- Salt to taste
- Black pepper to taste
- 2 tbsp brown sugar
- ¼ cup soy sauce
- Juice of 1 lime
- 2 tbsp olive oil for rice
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1 cup coconut milk
- ½ cup chopped fresh cilantro
- 2 green onions, chopped, for garnish
Instructions
- In a large bowl, combine the chicken pieces with olive oil, onion, garlic, scotch bonnet pepper, bell peppers, jerk seasoning, smoked paprika, allspice, thyme, cinnamon, brown sugar, soy sauce, lime juice, salt, and pepper.
- Massage the marinade into the chicken, ensuring every piece is coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the marinated chicken (with all the marinade!) and cook until browned on all sides, about 8-10 minutes. Cook in batches if necessary.
- Add the rinsed rice to the skillet and stir to coat it with the chicken and marinade juices. Cook for about 1 minute, stirring constantly.
- Pour in the chicken broth and coconut milk. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the kidney beans and cilantro.
- Fluff the rice with a fork.
- Sprinkle with chopped green onions for garnish.
- Serve hot.
Notes
For a spicier dish, use more scotch bonnet pepper. You can substitute chicken breasts, shrimp, or tofu for the chicken thighs. Feel free to add other vegetables like carrots, celery, or corn. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or coconut milk to prevent drying.