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Caribbean Chicken Rice: A Flavorful Recipe for a Tropical Feast

This Caribbean Chicken Rice recipe is a vibrant and flavorful dish that combines tender, spiced chicken thighs with fragrant rice, infused with coconut milk and colorful bell peppers. It's a one-pot wonder that brings the taste of the tropics to your kitchen, perfect for a weeknight dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon allspice
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 can 14 oz coconut milk
  • 1 lime juiced
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Step 1: Season the Chicken
  2. In a bowl, combine salt, pepper, cumin, paprika, thyme, allspice, and cayenne pepper. Rub this spice mixture all over the chicken thighs, ensuring they are evenly coated. For an extra layer of flavor, allow the chicken to marinate in the spice mixture for at least 30 minutes, or even better, overnight in the refrigerator. This will allow the spices to penetrate the chicken, resulting in a more flavorful and tender dish.
  3. Step 2: Sear the Chicken
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken thighs to the skillet, making sure not to overcrowd the pan. Cook the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside on a plate. The searing process is crucial for developing a rich, flavorful crust on the chicken, which adds depth and complexity to the dish.
  5. Step 3: Sauté the Vegetables
  6. In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic, diced red bell pepper, and green bell pepper to the skillet. Sauté for an additional 2-3 minutes until the peppers soften and become fragrant. Sautéing the vegetables not only enhances their flavor but also creates a flavorful base for the rice, infusing it with aromatic goodness.
  7. Step 4: Cook the Rice
  8. Stir in the rice, ensuring it is well coated with the oil and mixed with the vegetables. Toast the rice for about 2 minutes, stirring frequently. This toasting process helps to release the rice's natural aroma and prevents it from becoming mushy during cooking. Pour in the chicken broth and coconut milk, and bring the mixture to a gentle boil. Stir well to combine all ingredients, ensuring that the rice is evenly distributed.
  9. Step 5: Simmer and Combine
  10. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time to ensure even cooking. After the rice has cooked, remove the skillet from heat. Nestle the cooked chicken thighs back into the rice mixture, ensuring they are partially submerged in the rice. Cover the skillet again and let it sit for an additional 5 minutes. This allows the flavors to meld and the chicken to reheat.
  11. Step 6: Finish and Serve
  12. After 5 minutes, remove the lid and squeeze fresh lime juice over the chicken and rice. Gently fluff the rice with a fork, mixing in the chicken and ensuring the lime juice is evenly distributed. Transfer the Caribbean chicken rice to a large serving platter or individual bowls. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve hot, and enjoy the vibrant flavors of the Caribbean!