Caribbean Chicken with Flavored Rice (Print Version)

A flavorful Caribbean-style dish featuring tender chicken with spiced rice in one pot.

# Ingredients:

→ For the Chicken

01 - 6 bone-in, skin-on chicken thighs or drumsticks
02 - 2 teaspoons salt
03 - 1 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 1 teaspoon ground allspice
06 - 1 teaspoon garlic powder
07 - ½ teaspoon onion powder

→ For the Rice

08 - 2 tablespoons vegetable oil or coconut oil
09 - 1 medium onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red bell pepper, diced
12 - 1 green bell pepper, diced
13 - 1 medium tomato, chopped
14 - 1 Scotch bonnet pepper or habanero pepper, whole or minced
15 - 2 teaspoons fresh thyme or 1 teaspoon dried thyme
16 - 1 teaspoon ground allspice
17 - 1 teaspoon smoked paprika
18 - 1½ cups long-grain white rice or basmati rice
19 - 1½ cups chicken broth
20 - 1 cup coconut milk
21 - 1 teaspoon salt, adjust to taste
22 - ½ cup frozen peas (optional)
23 - 2 green onions, sliced (for garnish)
24 - Fresh cilantro (for garnish)

# Instructions:

01 - In a small bowl, combine the salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken, ensuring it’s evenly coated. Let the chicken sit for 10-15 minutes to allow the flavors to penetrate.
02 - Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside. The chicken will finish cooking later with the rice.
03 - In the same pot, add the chopped onion, garlic, and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, and cook for another 2 minutes to toast the spices and release their aroma.
04 - Stir in the rice, ensuring it’s well coated in the vegetable mixture. Pour in the chicken broth and coconut milk, then stir to combine. Add 1 teaspoon of salt or to taste. Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C). Check the pot occasionally and stir gently to prevent the rice from sticking to the bottom.
06 - If using frozen peas, stir them into the rice during the last 5 minutes of cooking. Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
07 - Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro. Serve the Caribbean Chicken and Rice hot, with lime wedges on the side for a zesty kick.

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