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Caribbean Chicken and Rice

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A comforting one-pot dish infused with the vibrant essence of Caribbean culture, featuring tender chicken, fluffy rice, and garden-fresh vegetables.

Ingredients

Scale
  • 2 cups long-grain rice
  • 1 pound chicken (thighs or breasts)
  • 1 can coconut milk (13.5 oz)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 bell pepper (chopped)
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Chopped fresh parsley for garnish

Instructions

  1. Sauté the vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft, releasing their aroma and flavors.
  2. Season and brown the chicken: Season the chicken with salt, pepper, paprika, and cumin, making sure to coat it evenly. Add the chicken to the pot and brown it on all sides, allowing the spices to meld beautifully with the meat.
  3. Combine with the rice: Once the chicken is browned, add the long-grain rice to the pot, stirring everything together so that the rice becomes a golden hue and is well-combined with the chicken and veggies.
  4. Add coconut milk and water: Pour in the coconut milk, followed by enough water to ensure the rice is just covered—about 4 cups in total. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
  5. Stir in the peas: After the simmering time is up, stir in the peas and cover for an additional 5 minutes. This will ensure the peas are perfectly cooked and vibrant while adding a nice pop of color.
  6. Fluff and garnish: Finally, fluff the rice with a fork, making it light and airy. Garnish with fresh parsley to add a splash of color and brightness before serving.

Notes

Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of water and microwave until warmed through.

Nutrition

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