Caribbean Chicken and Rice 🍗🍚
A tropical escape in every bite!
This vibrant, one-skillet dish brings the warm spices and creamy richness of the Caribbean right to your dinner table. Juicy chicken thighs, coconut rice, and aromatic veggies come together in perfect harmony!
Ingredients
- 1 lb chicken thighs (bone-in, skin-on)
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt & pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C).
2. Brown the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken thighs until golden on both sides (about 3–4 minutes per side).
- Remove from skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, sauté chopped onion, bell pepper, and garlic until softened and fragrant (about 4 minutes).
4. Toast the Rice
- Stir in the rice, thyme, paprika, salt, and pepper.
- Cook for 1 minute, letting the rice absorb the flavors.
5. Add Liquids & Chicken
- Pour in coconut milk and chicken broth. Stir to combine.
- Bring the mixture to a simmer.
- Nestle the browned chicken thighs back into the skillet.
6. Bake
- Cover the skillet with a lid or foil.
- Bake for 30–35 minutes, until rice is tender and chicken is fully cooked.
7. Garnish & Serve
- Top with chopped fresh cilantro.
- Serve with lime wedges on the side for a bright, zesty finish.
Serving Tips:
Pair with fried plantains, mango salsa, or a crisp green salad for a full Caribbean feast!
Quick Info
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: ~540 kcal per serving
