Caribbean Chicken and Rice
A vibrant dish that combines seasoned chicken thighs with aromatic rice and colorful vegetables, perfect for family gatherings or casual dinners.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice
- 2 pieces carrots, diced
- 1 piece red bell pepper, chopped
- 1 piece yellow bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 0.5 tsp ground allspice
- 1 tsp dried thyme
- 2.5 cups chicken broth
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Chopped parsley or green onions (for garnish)
Instructions
Preparation
- Pat the chicken thighs dry and season generously with salt, pepper, allspice, and thyme.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, approximately 5-7 minutes per side. Once done, remove the chicken from the pan and set aside.
- In the same pan, add the chopped onions and minced garlic. Sauté until they become translucent.
- Add the diced carrots and chopped red and yellow bell peppers to the pan. Cook for an additional 3 minutes.
- Stir in the rice, toasting it for an extra 2 minutes to coat each grain in the flavorful mixture.
- Pour in the chicken broth and stir well to combine, scraping up any browned bits stuck to the bottom of the pan.
- Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the pan and let it simmer on low heat for 20-25 minutes.
- After simmering, turn off the heat and let the dish rest, covered, for 5 minutes.
- Finally, fluff the rice gently with a fork, garnish with chopped parsley or green onions, and serve hot.
Notes
For more depth of flavor, marinate the chicken thighs in the spices for a few hours or overnight before cooking. Feel free to customize the vegetables based on your preference or seasonal availability. If you prefer a spicier kick, consider adding some chopped jalapeños or a dash of cayenne pepper to the spice blend.