Caribbean Chicken and Rice
A vibrant and comforting one-pot dish featuring succulent chicken thighs, coconut milk, and aromatic spices, perfect for family dinners.
Ingrédients
Main Ingredients
- 4 pieces chicken thighs, skinless
- 2 cups long-grain rice
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 piece bell pepper, chopped
- 1 can coconut milk (400ml)
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients. Chop the onion and bell pepper, mince the garlic, and ensure your chicken thighs are thawed.
Cooking
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken thighs and brown them on both sides, about 4-5 minutes per side.
- Remove the chicken and set it aside temporarily.
- In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté until they become soft and fragrant, about 3-4 minutes.
- Add the rice to the pot and stir well to coat it with the vegetable mixture. Allow the rice to sauté with the vegetables for about 2 minutes.
- Sprinkle in thyme, paprika, cumin, salt, and pepper and stir everything together.
- Pour in coconut milk and chicken broth. Stir well, bringing the mixture to a gentle boil.
- Return the browned chicken thighs to the pot, ensuring they are submerged in the liquid.
- Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
- Fluff the rice with a fork and serve warm.
Notes
For enhanced flavor, marinate the chicken in spices and lime juice a few hours prior. Garnishing with fresh herbs adds color and flavor.