Caribbean Chicken and Spiced Rice
Caribbean Chicken and Spiced Rice is a vibrant dish that transports you to the tropics with every bite. Juicy, marinated chicken thighs are beautifully seared and paired with fluffy rice cooked in rich coconut milk and aromatic spices. This dish not only dazzles the eyes but also delights the palate, making it perfect for family gatherings or comforting weeknight dinners. Enjoy the warmth of Caribbean flavors that create lasting memories around your table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ¼ cup fresh cilantro (optional)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp allspice
- Salt and pepper to taste
Instructions
- Marinate chicken: In a large bowl, combine chicken thighs with garlic, cumin, paprika, allspice, salt, and pepper. Coat well and let marinate for at least 30 minutes.
- Cook aromatics: Heat oil in a large skillet over medium heat. Add onions and red bell peppers; sauté until soft (about 5 minutes).
- Brown chicken: Add marinated chicken to the skillet; cook until golden brown on both sides (about 6 minutes per side).
- Add rice and coconut milk: Stir in rice, coconut milk, and an equal measure of water. Mix until no clumps remain.
- Simmer: Bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender.
- Fluff & serve: Let sit covered for an additional 5 minutes after cooking. Fluff rice with a fork and garnish with cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg