Caribbean Chicken and Rice
A delightful dish that transports you to the sunny beaches of the Caribbean with creamy coconut milk, spices, and tender chicken, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 2 cups rice Use jasmine or basmati rice for added fragrance.
- 1 lb chicken (cut into pieces) Make sure to brown well for added flavor.
- 1 can coconut milk
- 1 cup chicken broth Can be replaced with vegetable broth for vegetarian version.
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 1 tsp thyme
- to taste Salt and pepper
- 1 tbsp olive oil For sautéing.
- as needed Fresh cilantro for garnish Adds flavor and decor.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
- Add the chicken pieces and cook until browned.
Cooking
- Stir in the rice, coconut milk, chicken broth, ginger, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
Consider pairing with fried plantains or a simple green salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Thaw in the fridge overnight before reheating.