Name: Caribbean Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup long-grain white rice; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 teaspoon ground allspice; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional, for heat); 1/2 teaspoon black pepper; 1 teaspoon salt; 1 cup coconut milk; 1 1/2 cups chicken broth; 1/4 cup chopped fresh cilantro (optional); Juice of 1 lime

Description

A vibrant Caribbean Chicken and Rice dish with tender chicken, aromatic spices, bell peppers, and creamy coconut milk served over fluffy rice.

Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain white rice

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon ground allspice

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1/2 teaspoon black pepper

1 teaspoon salt

1 cup coconut milk

1 1/2 cups chicken broth

1/4 cup chopped fresh cilantro (optional)

Juice of 1 lime

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Instructions

Heat the olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and brown them for 4-5 minutes until golden on all sides. Remove the chicken and set it aside.
In the same skillet, add the onion, garlic, and diced bell peppers. Sauté for 3-4 minutes until softened and fragrant.
Stir in the allspice, thyme, smoked paprika, cayenne pepper, black pepper, and salt. Cook for another minute to toast the spices.
Add the rice to the skillet and stir well to coat the grains with the spices and vegetables.
Return the browned chicken to the skillet, then pour in the coconut milk and chicken broth. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat, fluff the rice with a fork, and stir in the fresh cilantro and lime juice for a bright finish. Serve hot.

Notes

For a different protein, try swapping the chicken for shrimp or turkey.

Add other vegetables like peas, carrots, or corn for extra color and nutrients.

If you prefer a vegan version, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

Adjust the heat by playing around with the amount of cayenne pepper or adding some chopped jalapeños for a fresh kick.

For meal prep, this dish can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg