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Caribbean Chicken and Rice

This vibrant dish combines tender chicken with fragrant rice, infused with Caribbean spices and herbs. It's a perfect one-pot meal that transports you to the tropics with every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or Dutch oven
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 lid for skillet or pot

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless You can substitute with chicken breasts if preferred.
  • 1 cup long-grain rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup bell pepper, diced Mixed colors if preferred.
  • 1 cup chicken broth
  • 1 can (14 oz) diced tomatoes with green chilies
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper Adjust to taste.
  • Salt and pepper to taste
  • ¼ cup fresh cilantro or parsley, chopped For garnish.
  • Lime wedges For serving.

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then add them to the skillet. Brown on both sides for about 5-7 minutes. Once browned, remove chicken from the skillet and set it aside.
  • In the same skillet, add diced onion, garlic, and bell pepper. Sauté for about 3-5 minutes until the vegetables are softened.
  • Stir in the rice and cook for 1-2 minutes until lightly toasted.
  • Add the chicken broth, canned tomatoes (with their juices), paprika, cumin, oregano, cayenne pepper, and additional salt and pepper to taste. Stir well to combine.
  • Return the chicken thighs to the skillet, nestling them among the rice. Bring the mixture to a simmer, then reduce the heat to low.
  • Cover the skillet with a lid and cook for about 25-30 minutes or until the rice is tender and has absorbed the liquid.
  • Once done, remove from heat and let it rest for 5 minutes before uncovering. Fluff the rice with a fork, mixing everything together.
  • Serve hot, garnished with fresh cilantro or parsley and lime wedges on the side.

Notes

You can substitute chicken thighs with chicken breasts if preferred.
For extra flavor, marinate the chicken in lime juice and spices for a few hours before cooking.
Adjust the spice levels according to your preference. Add more cayenne for a spicier dish or reduce it if you prefer mild.
Serve with a side of plantains or a simple salad for a complete Caribbean meal.