Delicious Caribbean Chicken and Rice: A One-Pan Delight

Experience the vibrant flavors of Caribbean Chicken and Rice, a quick one-pan meal perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Chicken

Cuisine: Caribbean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Juicy and full of flavor, bone-in provides extra richness.
2 tablespoons Olive Oil Ideal for searing chicken, can be swapped with your favorite cooking oil.

For the Rice

1 cup Long-Grain Rice Jasmine or basmati absorbs flavors beautifully for a delightful texture.
1 can Coconut Milk Use unsweetened for that creamy texture and subtle sweetness.
1 cup Chicken Broth Adds moisture and enhances the savory depth.

For the Vegetables

1 each Red Bell Pepper Brings color, crunch, and sweetness.
1 each Green Bell Pepper Brings color, crunch, and sweetness.
3 scallions Scallions Offers a fresh, mild onion flavor.
2 cloves Garlic The aromatic base; garlic powder can be used if fresh isn't available.

For Aromatics and Spices

1 teaspoon Fresh Thyme Provides a fragrant, earthy flavor.
1 teaspoon Ground Allspice Offers warm, aromatic notes.
1 teaspoon Paprika Adds a subtle smokiness.
to taste Salt Essential for balancing flavors.
to taste Pepper Essential for balancing flavors.

Optional Additives

to taste Cayenne or Hot Sauce Use to spice things up.

Equipment

large skillet

Method

Step-by-Step Instructions

Begin by patting the chicken thighs dry with paper towels, then season generously with salt, pepper, allspice, and paprika.
Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down for 5-6 minutes until golden brown, then flip and cook for another 2-3 minutes.
In the same skillet, sauté minced garlic, scallions, and diced bell peppers for about 2-3 minutes until softened.
Stir in the rice, coconut milk, chicken broth, thyme, and a pinch of salt; bring to a gentle simmer.
Cover the skillet and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
Remove the lid for the last 5 minutes to crisp the chicken skin and evaporate excess liquid.
Garnish with sliced scallions and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Rinse the rice before cooking for fluffy grains. Marinate chicken overnight for deeper flavor, and use a heavy skillet to ensure even cooking.

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