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Easy Caribbean Chicken and Rice One-Pan Meal

Easy Caribbean Chicken and Rice One-Pan Meal for Busy Nights

Enjoy this Easy Caribbean Chicken and Rice One-Pan Meal, full of juicy chicken and vibrant veggies, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Skinless or boneless can be substituted.
For the Rice Mixture
  • 1 cup Long-Grain White Rice Basmati can be used for quicker cooking.
  • 1 cup Coconut Milk Can substitute with milk and cream or almond milk.
  • 1.5 cups Chicken Broth Vegetable broth can be used as a substitute.
For the Vegetables
  • 2 tablespoons Olive Oil Essential for searing and sautéing.
  • 1 medium Onion Shallots can be used if necessary.
  • 3 cloves Garlic Fresh garlic is best; garlic powder can be a quick alternative.
  • 1 medium Red Bell Pepper Any variation of bell pepper can be used.
  • 1 cup Frozen Peas Fresh peas can be used when in season.
For Seasoning
  • 1 teaspoon Ground Allspice Can substitute with cinnamon and nutmeg.
  • 1 teaspoon Smoked Paprika Adjust based on heat preference.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  2. Season 4 bone-in, skin-on chicken thighs with salt, black pepper, ground allspice, smoked paprika, thyme, cumin, and cayenne pepper.
  3. Sear the chicken thighs skin-side down for about 5-6 minutes until golden brown, then flip and sear the other side for 3-4 minutes.
  4. Remove chicken and set aside; in the same skillet, sauté a diced onion and minced garlic for 3-4 minutes until translucent.
  5. Add a diced red bell pepper and stir to combine.
  6. Stir in 1 cup of long-grain white rice, then add 1.5 cups of chicken broth and 1 cup of coconut milk, bringing to a gentle simmer.
  7. Nestle the chicken back into the rice mixture and cover, reduce heat to low, and simmer for 20-25 minutes.
  8. In the last 5 minutes, add 1 cup of frozen peas and cover again to steam them.
  9. Remove from heat, let rest covered for 5 minutes, and garnish with fresh lime juice and chopped herbs before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Pair this meal with fresh lime wedges and herbs for added flavor.

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