One Pot Caribbean Chicken and Rice

  |  
Jan 13, 2025
Caribbean Chicken and Rice

One Pot Caribbean Chicken and Rice

A flavorful and fragrant dish featuring tender chicken cooked with a medley of spices and herbs, served over jasmine rice with tropical flair.

Nutrition

Calories: 550cal
Carbohydrate: 60g
Protein: 35g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

20 min Prep
40 min Cook
1 hr Total
4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 tablespoon tomato paste
  • 2 cups jasmine rice
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 can (15 oz) beans (such as kidney or black beans), drained and rinsed
  • 1 lime, juiced
  • 2 green onions, sliced
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. First, gather all your ingredients and equipment. You’ll need a large skillet or Dutch oven with a lid, a spatula or wooden spoon, and a cutting board with a knife.
  2. Season the chicken thighs with salt, black pepper, paprika, thyme, and cayenne pepper. Rub the spices evenly over the chicken.
  3. Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until browned. Transfer the chicken to a plate and set aside. (Tip: Searing helps to lock in the flavors and juices of the chicken.)
  4. In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.
  5. Stir in the tomato paste until it is fully incorporated with the vegetables. Cook for 1-2 minutes, which will enhance the tomato flavor.
  6. Add the jasmine rice to the skillet and cook for 1-2 minutes, stirring frequently, until the rice is slightly toasted and coated with the tomato mixture. This gives the rice an aromatic base.
  7. Pour in the chicken broth and coconut milk, and stir to combine. Return the chicken to the skillet, nestling it into the rice. Bring the mixture to a gentle boil.
  8. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the liquid, and the chicken is tender.
  9. Add the drained and rinsed beans and lime juice, and gently stir to combine. Cook for an additional 5 minutes to heat the beans through.
  10. Before serving, sprinkle the green onions and cilantro over the dish for added freshness. Taste and adjust seasoning if necessary.
  11. Serve hot and enjoy your flavorful Caribbean Chicken and Rice. (Tip: Pair this dish with a side of fried plantains or a fresh garden salad to complete the meal.)