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Savor the Islands with Irresistible Caribbean Chicken and Rice Delight - Featured Image

Savor the Islands with Irresistible Caribbean Chicken and Rice Delight

Learn how to make delicious Caribbean Chicken and Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Let’s get into the heart of the recipe! Here’s what you’ll need to create this delightful dish:

  • 1.5 lbs bone-in, skin-on chicken thighs (or breasts if you prefer)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (I love using a mix of colors for a vibrant dish)
  • 1 cup long-grain rice (like basmati or jasmine for extra flavor)
  • 1 can (14 oz) coconut milk
  • 2 cups chicken broth
  • 1 tablespoon curry powder
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (for added color and nutrition)

Substitution suggestions: You can use boneless chicken if you prefer a quicker cooking time, or swap out the coconut milk for regular milk or broth for a lighter option. Don’t have thyme? Try oregano or even a pinch of rosemary!

Instructions

Now that we have our ingredients, let’s dive into the cooking process. I promise it’s straightforward and allows for a little bit of improvisation—just how I like it!

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they’re softened, about 5-7 minutes. The aroma will start bringing back memories of home!
  2. Stir in the minced garlic and cook for another minute until fragrant. I always love those moments when the garlic hits the hot oil—it’s like a warm hug for the senses.
  3. Add the chicken thighs to the pot, skin-side down. Sear them for about 5 minutes on each side until golden brown. This step locks in those juicy flavors!
  4. Sprinkle the curry powder, thyme, salt, and black pepper over the chicken, stirring everything to coat the chicken evenly.
  5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  6. Add the rice and frozen peas, stirring everything together. Ensure the rice is submerged in the liquid.
  7. Cover the pot with a lid, reduce the heat to low, and let it cook for about 20-25 minutes. Resist the urge to lift the lid—this is where the magic happens!
  8. After 25 minutes, check the rice. If it’s tender and the liquid is absorbed, you’re good to go! If not, cover and let it simmer for an additional 5 minutes.
  9. Once done, fluff the rice with a fork, and let it rest for a few minutes before serving. It’s time to enjoy the fruits of your labor!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Caribbean Chicken and Rice, recipe, cooking, food