Caribbean Chicken and Spiced Rice
Golden seared chicken thighs simmered with aromatic rice, coconut milk, peppers, and peas—this one-pan Caribbean Chicken and Spiced Rice is flavorful, satisfying, and easy to make.
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 cup long-grain rice
- 1.5 cups chicken broth
- 0.5 cup coconut milk
- 1 tsp ground allspice
- 0.5 tsp smoked paprika
- 0.5 tsp turmeric
- 0.5 tsp dried thyme
- 0.25 tsp black pepper
- Salt to taste
- 0.5 cup frozen peas
- 2 tbsp chopped parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, allspice, paprika, and thyme. Sear skin-side down in oil until golden. Set aside.
- Sauté onions and garlic in the same skillet. Add diced red bell pepper and cook 2-3 minutes.
- Add rice and stir to coat and toast lightly. Pour in chicken broth and coconut milk. Stir in turmeric and salt.
- Return chicken to skillet. Cover and simmer on low for 20-25 minutes until rice is tender and chicken cooked through.
- Add peas. Cover for 5 minutes to warm. Garnish with parsley and serve.
Notes
Check your rice halfway through to ensure liquid hasn’t fully evaporated; add a bit more broth if needed. Let rest covered before serving for best texture.
Nutrition
Calories: 480kcalCarbohydrates: 38gProtein: 32gFat: 23gSaturated Fat: 9gCholesterol: 110mgSodium: 420mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 35mgIron: 2.5mg
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