Caribbean Chicken and Rice Recipe

Bydenarecipes

🛒  ingrédient
For the Chicken:
* 4 boneless, skinless chicken thighs or breasts
* 1 tbsp all-purpose seasoning or Caribbean jerk seasoning
* 1 tsp paprika
* Salt and pepper to taste
* 1 tbsp oil (vegetable or olive oil)
For the Rice:
* 1 cup long-grain rice (like jasmine or basmati)
* 1/2 cup canned coconut milk
* 1 1/2 cups chicken broth (or water)
* 1 small onion, finely chopped
* 1 bell pepper (red or yellow), diced
* 2 cloves garlic, minced
* 1 tsp fresh thyme (or 1/2 tsp dried)
* 1/2 tsp turmeric (for color and subtle flavor)
* 1/4 tsp cayenne pepper (optional, for heat)
* Salt to taste
* 1 tbsp chopped parsley or green onions for garnish
👩‍🍳 Instructions:
* Season and Sear the Chicken:
* Rub the chicken with jerk seasoning, paprika, salt, and pepper.
* In a large skillet or Dutch oven, heat oil over medium heat.
* Add chicken and sear for 3-4 minutes per side until golden brown (it doesn’t need to be fully cooked yet). Remove and set aside.
* Sauté Aromatics:
* In the same pan, add onions, garlic, and bell pepper.
* Cook for 3-4 minutes until softened and fragrant.
* Add Rice and Liquids:
* Stir in the rice, turmeric, cayenne, and thyme.
* Pour in coconut milk and chicken broth.
* Season with a bit more salt if needed.
* Simmer with Chicken:
* Return the chicken to the pan, nestling it into the rice.
* Bring to a boil, then reduce to low heat.
* Cover and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
* Finish and Serve:
* Fluff the rice, garnish with parsley or green onions.
* Serve with lime wedges and, optionally, a side of fried plantains or coleslaw.
đź“ť Tips:
* For more heat, add Scotch bonnet pepper (use with caution—it’s very spicy!).
* Marinate the chicken in jerk seasoning for a few hours before cooking for deeper flavor.
* Want to go meatless? Substitute chicken with chickpeas or tofu and vegetable broth.
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