Caribbean One-Pan Chicken and Rice
A vibrant and flavorful one-pan dish featuring succulent chicken and aromatic rice, infused with Caribbean spices and fresh vegetables.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in thighs recommended for juiciness.
- 1 cup long-grain rice Can substitute with brown rice, but requires more liquid.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian version.
- 1 onion diced
- 2 cloves garlic, minced
- 1 piece bell pepper, diced
- 1 cup carrots, sliced
- 1 cup peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large pan over medium heat.
- Season chicken thighs with salt, pepper, and paprika. Add to the pan and brown on both sides, about 5-7 minutes each side.
- Remove chicken and set aside.
- In the same pan, add onion, garlic, bell pepper, and carrots. Cook until vegetables are tender.
- Stir in the rice and cook for 2 minutes.
- Add the chicken broth, thyme, and peas. Bring to a simmer.
- Return the chicken to the pan, cover, and reduce heat to low.
- Cook for 25-30 minutes, or until the rice is fluffy and chicken is cooked through.
- Fluff the rice with a fork and serve.
Notes
For serving, consider garnishing with fresh cilantro or parsley and a squeeze of lime. Leftovers can be stored in airtight containers in the refrigerator for up to four days or frozen for three months.