Caribbean Chicken and Rice
Experience a taste of the tropics with this vibrant Caribbean Chicken and Rice dish. Succulent chicken thighs are marinated in fragrant spices, then simmered with long-grain rice and creamy coconut milk, creating a delightful explosion of flavors. Perfect for family gatherings or a comforting weeknight meal, this recipe brings the warmth of the Caribbean to your dinner table.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Simmering
- Cuisine: Caribbean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced bell peppers (mixed colors)
- 1 medium onion, diced
- 2 tbsp curry powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Marinate the chicken: In a bowl, combine curry powder, garlic powder, salt, and pepper. Coat the chicken thighs evenly and marinate for at least 30 minutes.
- Sauté vegetables: In a large skillet over medium heat, heat olive oil. Add onions and sauté until translucent. Stir in bell peppers and cook for an additional 3-4 minutes.
- Brown the chicken: Push vegetables aside and add marinated chicken to the skillet. Brown each side for about 5 minutes until golden.
- Combine ingredients: Pour in coconut milk along with enough water or broth to cook the rice. Stir in rice gently.
- Simmer: Bring to a boil, then reduce heat to low and cover tightly. Cook for about 20 minutes until rice is tender and liquid is absorbed.
- Serve: Fluff rice with a fork before serving alongside pieces of chicken.
Nutrition
- Serving Size: 1 cup (approx. 230g)
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg