Caribbean Chicken and Rice

why make this recipe

This dish brings warm islands flavor to your table. It cooks in one pot and uses simple ingredients you may already have. The rice soaks up coconut milk and chicken juices for a soft, tasty meal. It is great for weeknights and for sharing.

introduction

This Caribbean Chicken and Rice is easy to cook and full of flavor. It uses coconut milk and gentle spices for a mild, sweet taste. If you like similar comfort meals, try a well-loved smothered option called best smothered chicken and rice recipe for another simple idea.

how to make Caribbean Chicken and Rice

Ingredients :

• 2 cups of rice
• 1 pound of chicken (thighs or breasts)
• 1 can of coconut milk
• 2 cups of chicken broth
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon of thyme
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1/2 cup of peas

Directions :

1. Heat a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Add chicken pieces and cook until browned on all sides.
3. Stir in rice, coconut milk, chicken broth, bell pepper, thyme, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed.
5. Stir in peas and let sit for 5 minutes. Serve hot.

how to serve Caribbean Chicken and Rice

Serve hot from the pot. Add a fresh squeeze of lime or chopped cilantro if you like. Place a spoonful on each plate and pair with a simple salad or steamed vegetables.

how to store Caribbean Chicken and Rice

Cool the rice and chicken to room temperature within two hours. Put it in an airtight container and keep in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Reheat on the stove with a splash of water or broth, or microwave until hot.

tips to make Caribbean Chicken and Rice

• Rinse rice before cooking for better texture.
• Brown the chicken well for more flavor.
• Use thighs for juicier meat, breasts for leaner meat.
• If the rice is still firm after 25 minutes, add a little more broth and cook a few minutes more.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Add chopped tomatoes or a dash of curry powder for a different flavor.
• Use mixed vegetables instead of peas.
• Swap coconut milk for heavy cream for a richer taste.
• Make it spicy by adding a chopped Scotch bonnet or hot sauce.

FAQs

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs more liquid and more time. Add extra broth and cook about 35-45 minutes.

Q: Can I make this in a rice cooker?
A: Yes. Brown the chicken, then add all ingredients to the rice cooker and cook until done. Check liquid amounts for your cooker.

Q: Is it safe to use frozen peas?
A: Yes. Add frozen peas at the end and let them heat for a few minutes.

Q: Can I use leftover cooked chicken?
A: Yes. Add cooked chicken near the end so it warms but does not dry out.

Q: How do I keep the rice from sticking?
A: Use the right heat. Cook on low once it boils and keep the pot covered. Stir only at the end.

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