Caribbean Chicken and Rice
A vibrant one-pot dish that brings together the rich flavors of the Caribbean with a comforting home-cooked essence.
Ingredients
Main Ingredients
- 2 cups rice Any variety of rice can be used.
- 1 pound chicken, cut into pieces Can be substituted with tofu for a vegetarian option.
- 1 can coconut milk Enhances the Caribbean flavor.
- 1 cup chicken broth Can use vegetable broth for a vegetarian version.
- 1 onion, chopped Providing flavor depth.
- 2 cloves garlic, minced Adds aromatic qualities.
- 1 bell pepper, chopped For sweetness and texture.
- 1 teaspoon thyme Dried or fresh.
- 1 teaspoon paprika Adds color and mild flavor.
- to taste Salt and pepper For seasoning.
- for garnish Chopped cilantro Adds freshness.
Instructions
Preparation
- Heat some oil in a large pot over medium heat. Once hot, add the chopped onion, garlic, and bell pepper. Sauté until they become tender and aromatic.
- Season the chicken pieces with salt, pepper, thyme, and paprika. Add them to the pot, browning the chicken on all sides for a few minutes.
- Stir in the rice, then pour in the coconut milk and chicken broth. Bring to a gentle boil.
- Once boiling, reduce the heat, cover the pot, and let it simmer for about 20-25 minutes until the rice is fluffy and the chicken is tender.
- Finally, fluff the rice with a fork before garnishing it with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. Reheat on the stovetop with a splash of water or chicken broth to retain moisture. For added flavor, toast the rice before adding the liquids.