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A vibrant featured image showcasing a delicious plate of Caribbean Chicken And Rice.

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.