One-Pan Caribbean Chicken and Rice
A delightful one-pan meal that combines succulent chicken and aromatic rice, infused with Caribbean flavors perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 cups long-grain rice
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 piece onion, diced
- 1 piece bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) Optional for heat
- 1 cup frozen peas
- 1 piece lime, juiced
- to taste Fresh cilantro, for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat a large, deep skillet or a Dutch oven over medium heat. Add a bit of oil and brown the chicken thighs skin-side down until they are golden, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set it aside.
- In the same pan, add the diced onion, bell pepper, minced garlic, and grated ginger. Sauté until the vegetables soften and the onions turn translucent, about 3-5 minutes.
- Stir in the rice, allowing it to toast slightly for about 2 minutes, making sure to coat it with the flavorful mixture.
Cooking
- Pour in the coconut milk and chicken broth. Add the cumin, coriander, turmeric, black pepper, salt, paprika, and cayenne pepper if using. Mix well to combine.
- Nestle the chicken thighs back into the pan, skin-side up. Bring the mixture to a gentle simmer, cover the pan with a lid, and reduce the heat to low.
- Let it cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. If using a meat thermometer, the internal temperature of the chicken should reach 165°F.
Finishing Touches
- Approximately 5 minutes before serving, stir in the frozen peas and sprinkle with lime juice. Give it a gentle stir to mix everything.
- Allow the dish to rest for a few minutes before serving. Garnish with fresh cilantro for an added burst of flavor.
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Notes
To elevate your serving presentation, add lime wedges on the side for an extra zesty kick. Offer additional hot sauce for those who enjoy a little heat!