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–+ servings

Caribbean Chicken and Rice

A flavorful and aromatic dish featuring tender chicken cooked with rice, spices, and vegetables, inspired by Caribbean cuisine.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces Chicken thighs Bone-in, skin-on
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black pepper Freshly ground
  • 1 teaspoon Paprika Smoked or sweet
  • 1 tablespoon Lime juice Freshly squeezed
Rice and Vegetables
  • 1 cup Long-grain rice Rinsed
  • 2 cups Chicken broth Low sodium
  • 1 medium Onion Chopped
  • 1 medium Bell pepper Chopped
  • 2 cloves Garlic Minced
  • 1 teaspoon Thyme Dried
  • 1 teaspoon Allspice Ground
  • 1 cup Frozen peas Thawed
Garnish
  • 2 tablespoons Fresh cilantro Chopped
  • 1 lime Lime wedges For serving

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken thighs, salt, black pepper, paprika, and lime juice. Mix well and let marinate for at least 15 minutes.
Cook the Chicken
  1. In a large skillet over medium heat, add the marinated chicken thighs and cook for about 5-7 minutes on each side until browned. Remove from skillet and set aside.
Sauté Vegetables
  1. In the same skillet, add chopped onion, bell pepper, and garlic. Sauté for about 3-4 minutes until softened.
Add Rice and Broth
  1. Stir in the rinsed rice, thyme, allspice, and chicken broth. Bring to a boil.
Combine and Cook
  1. Return the chicken to the skillet, cover with a lid, and reduce heat to low. Cook for 25-30 minutes until the rice is tender and has absorbed the liquid.
Finish and Serve
  1. Stir in the peas and let sit for 5 minutes. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gFiber: 3gSugar: 2g

Notes

For extra flavor, you can add a splash of coconut milk to the broth.

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