Description
This Caribbean Chicken and Spiced Rice recipe is a flavorful one-pan chicken dinner packed with warm spices, coconut milk, bell peppers, and peas. A perfect tropical-inspired chicken and rice dish for busy weeknights or meal prep.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain rice
1 red bell pepper, diced
1 cup peas
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried thyme
1 cup coconut milk
1 cup chicken broth
1 tablespoon vegetable oil
1 lime, for serving
2 tablespoons fresh herbs, optional
Instructions
1. Season the chicken thighs with salt, pepper, paprika, cumin, and thyme.
2. Heat oil in a large skillet and sear the chicken skin-side down until golden and crispy, about 5-6 minutes. Flip and cook another 3 minutes; remove and set aside.
3. In the same skillet, sauté onion and garlic until softened. Add diced bell peppers and cook until slightly tender.
4. Stir in rice to coat with spices and aromatics. Pour in coconut milk and chicken broth, scraping up any browned bits. Season lightly with salt and pepper.
5. Nestle chicken thighs on top, cover, and simmer on low for 20-25 minutes until rice is tender and chicken is fully cooked.
6. Remove from heat, scatter peas on top, cover for 5 minutes to steam.
7. Finish with a squeeze of lime and sprinkle of fresh herbs before serving.
Notes
For extra heat, add scotch bonnet pepper or red pepper flakes.
Swap in boneless chicken thighs if you prefer, but reduce cooking time.
Add pineapple chunks for a fun sweet-and-savory twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main dish
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg