Caribbean Chicken and Rice (Print-Friendly Format)

Chicken and fluffy rice cooked with spices, peppers, and coconut milk for a vibrant Caribbean-inspired meal.

# Required Ingredients:

→ For the Chicken

01 - 6 bone-in, skin-on chicken thighs or drumsticks
02 - 2 teaspoons fine sea salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon sweet paprika
05 - 1 teaspoon ground allspice
06 - 1 teaspoon garlic powder
07 - 0.5 teaspoon onion powder

→ For the Rice

08 - 2 tablespoons vegetable oil or coconut oil
09 - 1 medium onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red bell pepper, diced
12 - 1 green bell pepper, diced
13 - 1 medium tomato, chopped
14 - 1 Scotch bonnet pepper or habanero pepper, whole or minced
15 - 2 teaspoons fresh thyme or 1 teaspoon dried thyme
16 - 1 teaspoon ground allspice
17 - 1 teaspoon smoked paprika
18 - 1.5 cups long-grain white rice or basmati rice
19 - 1.5 cups chicken broth
20 - 1 cup coconut milk
21 - 1 teaspoon salt, or to taste
22 - 0.5 cup frozen peas, optional
23 - 2 green onions, sliced, for garnish
24 - Fresh cilantro, for garnish

# How to Make It:

01 - Combine salt, black pepper, paprika, allspice, garlic powder, and onion powder in a small bowl. Pat the chicken dry, then rub the spice blend thoroughly over each piece to ensure an even coating. Allow the chicken to rest for 10 to 15 minutes for optimal flavor infusion.
02 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, place chicken thighs skin-side down and sear for 4 to 5 minutes per side until deeply golden. Remove the seared chicken and set aside. Chicken will finish cooking later.
03 - In the same pot, add chopped onion, minced garlic, and diced bell peppers. Sauté for 3 to 4 minutes until fragrant and softened. Incorporate the chopped tomato, Scotch bonnet pepper, thyme, ground allspice, and smoked paprika. Cook for an additional 2 minutes, stirring to bloom the spices.
04 - Stir in the rice, ensuring grains are thoroughly coated in the vegetable-spice mixture. Pour in chicken broth and coconut milk. Add salt to taste and mix to combine. Return the seared chicken, placing it skin-side up atop the rice mixture.
05 - Bring the contents to a boil, then reduce heat to low. Cover securely and simmer for 25 to 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 74°C. Stir gently once or twice to prevent sticking.
06 - If using peas, add them to the pot during the final 5 minutes of cooking. Remove from heat when done and let rest, covered, for 5 to 10 minutes to allow the rice to finish absorbing steam and flavors to meld.
07 - Fluff the rice with a fork. Top with sliced green onions and fresh cilantro. Serve warm with lime wedges if desired.

# Additional Information:

01 - For milder heat, substitute Scotch bonnet with habanero or remove seeds before adding to the pot.
02 - Letting the dish rest covered after cooking ensures the rice absorbs all remaining liquid and enhances texture.

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