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- Chicken and Spices - 4 chicken thighs, bone-in and skin-on - 1 teaspoon allspice - 1/2 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 1 teaspoon dried thyme - Salt and pepper to taste - Rice and Liquids - 1 cup long-grain rice - 1 can coconut milk (13.5 oz) - 1 cup chicken broth - Vegetables and Garnishes - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ginger, grated - Fresh cilantro or parsley for garnish - Lime wedges for serving This recipe uses fresh ingredients that add flavor and nutrition. The chicken thighs provide rich taste. The spices, like allspice and cayenne, give it a warm kick. Coconut milk makes the dish creamy and smooth. It pairs perfectly with the rice. For the veggies, red and green bell peppers add color and crunch. Onion and garlic boost the flavor, while ginger adds a zing. These ingredients make every bite a delight. Use fresh cilantro or parsley as a garnish. Lime wedges bring a bright taste that lifts the dish. Each ingredient plays a role in making Caribbean Chicken and Rice a true feast. Enjoy cooking! {{ingredient_image_1}} Start by seasoning the chicken thighs. In a bowl, add salt, pepper, allspice, turmeric, cayenne pepper, and thyme. Rub these spices under the chicken skin. This step adds great flavor. Heat vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear them for about 5 to 7 minutes. They should turn golden brown. Then, flip the chicken and sear for another 5 minutes. After that, remove the chicken and set it aside. In the same skillet, toss in the chopped onion, minced garlic, grated ginger, and diced bell peppers. Sauté these for 3 to 4 minutes. Your goal is to soften the vegetables and make the onion clear. Next, stir in the long-grain rice. Cook the rice for 2 minutes, letting it soak in the flavors. Then, pour in the coconut milk and chicken broth. Mix well and bring this to a gentle simmer. Now, add the browned chicken back into the rice mixture. Make sure the chicken is partly covered in the liquid. Cover the skillet with a lid and turn the heat to low. Let it cook for 30 to 35 minutes. The rice should be cooked, and the chicken needs to reach 165°F. After cooking, let it rest for 5 to 10 minutes. Finally, fluff the rice with a fork and serve with fresh cilantro or parsley. Add lime wedges for extra zest! For this dish, I recommend using bone-in, skin-on chicken thighs. They stay juicy and add weight to the meal. The skin helps lock in moisture while cooking. If you prefer, you can use chicken breasts, but they may dry out faster. Just be sure to check the cooking time. Use long-grain rice for a fluffy texture. Rinse the rice before cooking to remove excess starch. This helps prevent it from becoming gummy. When you add the rice to the pot, let it toast for a couple of minutes. This brings out its nutty flavor and enhances the final dish. Spice is key in Caribbean cooking. If you like heat, add more cayenne pepper. If you prefer milder flavors, reduce the cayenne. The allspice and turmeric give warmth without too much kick. Taste as you go, and adjust spices to fit your palate. Enjoy the journey of flavor! Pro Tips Marinate for More Flavor: Allow the chicken to marinate with the spices for at least 30 minutes or overnight in the fridge for a deeper flavor profile. Use Fresh Ingredients: Whenever possible, use fresh herbs and spices for the best flavor. Fresh ginger and garlic can significantly enhance the dish. Adjust the Spice Level: If you prefer a milder dish, reduce the cayenne pepper or omit it altogether. You can also add more after cooking for a personalized heat level. Rest Before Serving: Let the dish rest covered for a few minutes after cooking. This allows the flavors to meld and makes for a more enjoyable eating experience. {{image_2}} You can switch the chicken for other meats. Try pork, beef, or shrimp. Each one brings a unique taste. For pork, use thin cuts like tenderloin. For beef, try stew meat. Shrimp cooks quickly, so add it later in the process. Always adjust cook times to ensure everything is tender and flavorful. If you want a meat-free option, use beans or tofu. Chickpeas or black beans give protein and texture. For tofu, choose firm blocks and cube them. Sauté the tofu until golden brown to add flavor. Replace chicken broth with vegetable broth for a full vegetarian dish. Add more spices to boost flavor. Try cumin or smoked paprika for a warm twist. Fresh herbs like thyme or cilantro can add brightness. A splash of lime juice brightens the dish too. If you like heat, increase the cayenne pepper. Always taste as you go to find your perfect balance. Store leftover Caribbean chicken and rice in an airtight container. Make sure it cools down first. Place it in the fridge within two hours after cooking. This dish will stay fresh for about three to four days. Always check for any off smells or changes in texture before eating. To freeze, use a freezer-safe container or a zip-top bag. Remove as much air as possible to prevent freezer burn. Label the container with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Never refreeze once it has been thawed. When reheating, use the stovetop or microwave. If using the stovetop, add a splash of water or broth to keep it moist. Heat over low to medium heat, stirring often until heated through. In the microwave, cover it to lock in moisture. Heat in short bursts, stirring in between. Always check that the food reaches 165°F (74°C) before serving. It takes about one hour to cook Caribbean Chicken and Rice. You need 15 minutes for prep and 30-35 minutes for cooking. The rice should be fluffy, and the chicken must reach 165°F (74°C). This timing ensures a tasty and safe meal. Yes, you can use brown rice. Brown rice takes longer to cook than white rice. You may need to add more liquid and cook it an extra 10-15 minutes. Adjust the cooking time to ensure it is tender. You can serve Caribbean Chicken and Rice with a fresh salad or steamed veggies. Slices of lime add a nice touch. You can also enjoy it with plantains or a tropical fruit salsa. These sides complement the dish well. Caribbean Chicken and Rice can be spicy. The cayenne pepper adds heat. You can adjust the spice by using less cayenne. If you prefer milder flavors, feel free to leave it out. The dish will still be delicious! This blog post covered all you need to make Caribbean Chicken and Rice. We explored the key ingredients like chicken, rice, spices, and vegetables. You learned step-by-step instructions to prepare, cook, and finish the dish. I shared tips on choosing chicken and perfecting rice texture. We also discussed variations and storage methods for leftovers. Now, you can confidently create a delicious meal that impresses everyone. Enjoy your cooking journey!

Tropical Caribbean Chicken and Rice

A flavorful dish combining chicken thighs, rice, and tropical spices cooked in coconut milk.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs chicken thighs, bone-in and skin-on
  • 1 cup long-grain rice
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken broth
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon allspice
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh cilantro or parsley
  • for serving lime wedges

Instructions
 

  • In a large bowl, season the chicken thighs with salt, pepper, allspice, turmeric, cayenne pepper, and thyme. Rub the spices under the skin for deeper flavor.
  • Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear for another 5 minutes. Remove the chicken and set aside.
  • In the same skillet, add the chopped onion, garlic, ginger, and diced bell peppers. Sauté for about 3-4 minutes until the vegetables soften and the onion becomes translucent.
  • Stir in the rice and cook for another 2 minutes, allowing the rice to absorb the flavors and slightly toast.
  • Pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.
  • Nestle the browned chicken thighs back into the rice mixture, making sure they are partially submerged. Cover with a lid and reduce the heat to low.
  • Let it cook for about 30-35 minutes, or until the rice is cooked and has absorbed most of the liquid. The chicken should be fully cooked with a temperature of 165°F (74°C).
  • Remove from heat and let it rest, covered, for 5-10 minutes. After resting, carefully fluff the rice with a fork to combine everything together.
  • Plate the chicken and rice, garnishing with fresh cilantro or parsley. Serve with lime wedges on the side for an extra zing.

Notes

Adjust cayenne pepper for desired spice level.
Keyword Caribbean, chicken, coconut milk, rice, tropical