Description
How to make Caribbean chicken and rice with coconut milk, bell peppers and aromatic spices in one pan for an easy weeknight dinner escape.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in, skin-on
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
Rice and Liquid
- 1½ cups jasmine rice, unrinsed
- 1 can (14 oz) coconut milk, full-fat
- 2 cups chicken broth, low-sodium
- 1 can (14.5 oz) diced tomatoes, drained
Caribbean Seasonings
- 2 tsp jerk seasoning blend
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
- Salt and black pepper to taste
Finishing Touches
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- Season Chicken: Pat chicken thighs dry and season generously with salt, pepper, and half the jerk seasoning. Let sit 10 minutes while you prep vegetables for better flavor penetration.
- Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 more minutes.
- Sauté Vegetables: Remove chicken and set aside. Add onions and bell peppers to the same pan, cooking 4-5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add Spices: Stir in remaining jerk seasoning, cumin, paprika, thyme, and cayenne. Cook 1 minute until aromatic, stirring constantly to prevent burning and wake up those spices.
- Combine Rice: Add rice, coconut milk, chicken broth, and drained tomatoes. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer while stirring occasionally.
- Nestle Chicken: Return chicken to pan, nestling pieces into rice mixture skin-side up. Cover tightly and reduce heat to low. Simmer 20-25 minutes until rice is tender and liquid absorbed.
- Rest and Garnish: Remove from heat and let stand covered 5 minutes. Fluff rice gently around chicken, then garnish with fresh cilantro and green onions before serving immediately.
Notes
- Don’t rinse the jasmine rice; the starch helps create the creamy texture.
- Store leftovers in airtight containers in refrigerator for up to 4 days.
- Bone-in, skin-on thighs can be substituted with drumsticks for similar results.
- Add extra cayenne pepper gradually to taste for desired heat level.
- Let the dish rest 5 minutes after cooking for perfect rice texture.
- Fresh lime juice squeezed over individual servings brightens the flavors beautifully.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g