CARIBBEAN CHICKEN AND RICE ULTIMATE

Imagine the vibrant flavors of the islands dancing on your tongue – the sweetness of bell peppers, the warmth of spices, and the satisfying heartiness of chicken and rice all coming together in perfect harmony. This isn’t just another chicken and rice dish; it’s a Caribbean Chicken And Rice adventure, and I promise you’ll be transported with every bite!

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp allspice
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Rice:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1.5 cups long-grain rice, rinsed
• 3 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro
• 1 tsp dried thyme
• 1/2 tsp turmeric (for color and flavor)
• Salt and pepper to taste

Step-by-Step Instructions

Marinating the Chicken:

1. In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, grated ginger, allspice, ground thyme, cayenne pepper (if using), salt, and pepper.
2. Add the chicken pieces to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful the chicken will be!

Cooking the Rice:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and bell peppers and cook until softened, about 5-7 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step enhances the flavor of the rice!
5. Pour in the chicken broth and diced tomatoes (undrained). Add dried thyme and turmeric. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
7. Fluff the rice with a fork and stir in the frozen peas and chopped cilantro. Cover the pot and let it sit for 5 minutes to allow the peas to warm through.

Cooking the Chicken:

1. While the rice is simmering, heat a large skillet over medium-high heat.
2. Add the marinated chicken pieces to the skillet in a single layer (you may need to do this in batches to avoid overcrowding).
3. Cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned. Ensure the internal temperature reaches 165°F (74°C).

Combining and Serving:

1. Once the rice and chicken are cooked, gently fold the chicken into the rice. Alternatively, you can serve the chicken on top of the rice.
2. Garnish with extra chopped cilantro, if desired.
3. Serve hot and enjoy your delicious Caribbean Chicken And Rice!

Tips and Tricks for the BEST Caribbean Chicken And Rice

Marinating is Key:

Don’t skip the marinating step! It’s crucial for infusing the chicken with that authentic Caribbean flavor. If you’re short on time, even a 30-minute marinade will make a difference, but overnight is ideal.

Rice Rinse Matters:

Rinsing the rice before cooking removes excess starch, resulting in fluffier, less sticky rice. Trust me, it’s worth the extra minute!

Spice it Up (or Down):

Feel free to adjust the amount of cayenne pepper to your liking. If you’re sensitive to spice, omit it altogether. If you like it hot, add a pinch more!

Vegetable Variations:

Get creative with your veggies! You can add other vegetables like carrots, corn, or even pineapple for a sweeter twist. Just be sure to adjust the cooking time accordingly.

Don’t Overcook the Chicken:

Overcooked chicken is dry and tough. Use a meat thermometer to ensure the chicken is cooked through but still juicy. Aim for an internal temperature of 165°F (74°C).

Variations and Substitutions

Coconut Milk Option:

For an even richer and more authentic Caribbean flavor, substitute 1 cup of the chicken broth with coconut milk. This will add a subtle sweetness and creaminess to the rice.

Different Protein:

While this recipe calls for chicken thighs, you can also use chicken breasts, shrimp, or even tofu for a vegetarian option. Adjust the cooking time as needed.

Spicy Scotch Bonnet:

If you’re feeling adventurous and want to add some serious heat, try adding a small piece of Scotch bonnet pepper (use caution, it’s very spicy!) to the rice while it’s cooking. Remove it before serving.

Brown Rice Alternative:

For a healthier twist, substitute the long-grain rice with brown rice. Keep in mind that brown rice requires a longer cooking time, so you’ll need to adjust the liquid and simmering time accordingly.

Herbs and Spices:

Don’t be afraid to experiment with different herbs and spices. A bay leaf added to the rice while it’s simmering can add a subtle depth of flavor. You can also try adding a pinch of smoked paprika for a smoky flavor.

Serving Suggestions

Side Dishes:

This Caribbean Chicken And Rice is a complete meal on its own, but if you want to add some side dishes, consider serving it with a side of Black Beans And Rice With Sausage, a simple green salad, or some fried plantains.

Toppings:

Get creative with toppings! Some great options include chopped avocado, a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, or a drizzle of hot sauce.

Drinks:

Pair this dish with a refreshing tropical drink like iced tea, lemonade, or a fruity rum punch.

Other Delicious Recipes You Might Enjoy

If you loved this Caribbean Chicken And Rice, you might also enjoy these other flavorful chicken and rice recipes:

• Brazilian Coconut Chicken: Creamy and flavorful chicken in a coconut milk sauce.
• Stick Of Butter Chicken Rice: An easy and comforting classic.
• Pineapple Teriyaki Chicken Bowls: Sweet and savory chicken served over rice with pineapple.
• Street Corn Chicken Rice Bowl: A fun and flavorful twist on chicken and rice.
• Creamy Smothered Chicken And Rice: A rich and comforting dish perfect for a cozy night in.

Storing and Reheating Leftovers

Storing:

Store any leftover Caribbean Chicken And Rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

To reheat, simply microwave the leftovers until heated through. You can also reheat them in a skillet over medium heat, adding a splash of water or broth to prevent them from drying out.

Why I Love This Recipe

This Caribbean Chicken And Rice recipe is more than just a meal; it’s an experience. It’s the perfect blend of sweet, savory, and spicy, and it’s guaranteed to transport you to the islands with every bite. I love that it’s relatively easy to make, customizable to your liking, and always a crowd-pleaser. Whether you’re cooking for a weeknight dinner or a weekend gathering, this recipe is sure to impress!

So, go ahead and give this Caribbean Chicken And Rice recipe a try. I know you’ll love it as much as I do. Happy cooking!

Caribbean Chicken and Rice Ultimate

This Caribbean Chicken and Rice recipe is a vibrant and flavorful dish that combines the sweetness of bell peppers, the warmth of spices, and the heartiness of chicken and rice. Marinated chicken thighs are cooked to perfection and folded into fluffy rice infused with Caribbean flavors, creating a complete and satisfying meal that transports you to the islands.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Caribbean

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp allspice
• 1/2 tsp ground thyme
• 1/4 tsp cayenne pepper optional, for heat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1.5 cups long-grain rice, rinsed
• 3 cups chicken broth
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro
• 1 tsp dried thyme
• 1/2 tsp turmeric
• Salt and pepper to taste

Equipment

• Medium bowl
• Plastic wrap
• Large pot or Dutch oven
• large skillet
• measuring cups and spoons
• knife
• cutting board
• fork
• Meat thermometer

Method

 

1. In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, grated ginger, allspice, ground thyme, cayenne pepper (if using), salt, and pepper.
2. Add the chicken pieces to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
4. Heat olive oil in a large pot or Dutch oven over medium heat.
5. Add chopped onion and bell peppers and cook until softened, about 5-7 minutes.
6. Add minced garlic and cook for another minute until fragrant.
7. Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
8. Pour in the chicken broth and diced tomatoes (undrained). Add dried thyme and turmeric. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
10. Fluff the rice with a fork and stir in the frozen peas and chopped cilantro. Cover the pot and let it sit for 5 minutes to allow the peas to warm through.
11. While the rice is simmering, heat a large skillet over medium-high heat.
12. Add the marinated chicken pieces to the skillet in a single layer (you may need to do this in batches).
13. Cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned. Ensure the internal temperature reaches 165°F (74°C).
14. Once the rice and chicken are cooked, gently fold the chicken into the rice. Alternatively, you can serve the chicken on top of the rice.
15. Garnish with extra chopped cilantro, if desired.
16. Serve hot and enjoy.

Notes

Marinating the chicken is key for authentic Caribbean flavor. Rinsing the rice removes excess starch for fluffier results. Adjust cayenne pepper to your spice preference. Coconut milk can be substituted for 1 cup of chicken broth for a richer flavor. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet. Consider adding vegetables like carrots or corn. Serving suggestions include black beans and rice, a green salad, or fried plantains. Toppings like avocado, sour cream, or hot sauce can also be added.