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Caribbean Chicken and Rice

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A flavorful one-pot meal featuring coconut milk, tender chicken thighs, and rice, perfect for weeknights or potlucks.

Ingredients

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  • 2 cups long-grain white rice
  • 1 lb boneless, skinless chicken thighs
  • 1 can full-fat coconut milk
  • 2 cups low sodium chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat 1 to 2 tablespoons of neutral oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are soft, about 3 to 5 minutes.
  3. Season the chicken thighs with salt, pepper, paprika, and thyme.
  4. Push the vegetables to the side, add more oil if needed, and place the chicken in the pot. Brown the thighs on all sides for 4 to 6 minutes.
  5. Add the rice to the pot and stir for 30 seconds to coat it in the oil and pan juices.
  6. Pour in the coconut milk and chicken broth, then stir to combine.
  7. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, or until the rice is tender.
  8. Remove from heat and let rest for 5 to 10 minutes. Fluff the rice, shred or slice the chicken, and garnish with cilantro before serving.

Notes

If you want less coconut flavor, use light coconut milk or reduce to ¾ can and add extra broth. Rinsing the rice helps prevent clumping.

Nutrition

Find it online: https://www.simplefamilydishes.com/caribbean-chicken-and-rice-2/