Description
This Caribbean Chicken and Rice recipe features tender, bone-in chicken thighs seasoned with warm spices like allspice and thyme, cooked together with long-grain rice and vibrant vegetables for a flavorful, one-pot meal. The dish balances savory, aromatic flavors with colorful bell peppers and carrots, making it a satisfying and hearty dinner perfect for any occasion.
Ingredients
Scale
Protein and Spices
- 6 bone-in, skin-on chicken thighs
- 1/2 tsp ground allspice
- 1 tsp dried thyme
- Salt and black pepper to taste
Vegetables
- 2 carrots, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
Grains and Liquids
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
Oils and Garnish
- 2 tbsp vegetable oil
- Chopped parsley or green onions (for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure a crisp skin. Season them evenly with salt, black pepper, ground allspice, and dried thyme to infuse the meat with warm, Caribbean-inspired flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes per side. This step locks in juices and builds flavor. Once browned, remove the chicken and set it aside.
- Sauté Aromatics: In the same pan, using the rendered chicken fat and oil, sauté the chopped onions and minced garlic until they become translucent and fragrant, about 2-3 minutes. This base adds depth to the dish.
- Cook Vegetables: Add the diced carrots and chopped red and yellow bell peppers to the pan. Cook everything together for about 3 minutes, softening the vegetables slightly while retaining their vibrant color and crunch.
- Toast the Rice: Stir in the long-grain white rice with the vegetables, coating each grain with the oil and pan flavors. Toast the rice for about 2 minutes to develop a nutty aroma and enhance its texture.
- Add Broth: Pour in the chicken broth and stir to combine, scraping up any flavorful browned bits stuck to the pan. These bits add complexity to the dish’s flavor.
- Simmer the Dish: Nestle the seared chicken thighs skin-side up on top of the rice mixture. Cover the pan with a tight-fitting lid and reduce the heat to low. Let everything simmer gently for 20-25 minutes, allowing the rice to cook through and the chicken to finish cooking while absorbing the broth’s flavors.
- Rest the Rice and Chicken: Turn off the heat but keep the lid on. Let the dish rest for 5 minutes. This resting period allows the steam to finish cooking the rice and helps the flavors to meld beautifully.
- Serve: Fluff the rice gently with a fork to separate the grains. Garnish with freshly chopped parsley or green onions to add a fresh, herbal note and a pop of color before serving hot.
Notes
- For extra flavor, marinate the chicken in the seasoning mix for 30 minutes before cooking.
- You can substitute brown rice but increase cooking time and liquid accordingly.
- Use chicken thighs with skin for best texture and taste, but skinless can be used to reduce fat.
- Feel free to add spicy peppers or hot sauce for a kick of heat.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
