Caribbean Chicken and Rice
A delightful dish that brings the flavors of the tropics with tender chicken, fragrant rice, and creamy coconut milk.
Ingredients
Main Ingredients
- 1 lb chicken thighs, cut into pieces
- 2 cups white rice
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lime, for garnish
- Fresh cilantro, for garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat and cook the onion, garlic, and bell pepper until soft.
- Season the chicken thighs with salt, pepper, thyme, and paprika, then add to the pot and brown on all sides.
- Stir in the rice and cook for about 2 minutes until slightly toasted.
- Add the coconut milk and chicken broth, bring to a boil, then reduce heat to low and cover.
- Cook for about 20 minutes or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork and garnish with lime wedges and fresh cilantro before serving.
Notes
To store leftovers, place them in an airtight container and keep it in the refrigerator for 3-4 days. For longer storage, you can freeze it in individual portions for up to 2 months. For extra flavor, marinate the chicken thighs in the spices and coconut milk for a few hours before cooking. You can also substitute white rice with brown rice, but note that it may take longer to cook. Adding peas or corn can enhance the color and texture.