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Caribbean Chicken and Rice

Tender chicken thighs with golden turmeric rice, colorful peppers, and island spices in one flavorful pot.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Island
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs
  • 3 tbsp cooking oil
  • 2 tsp turmeric powder divided
  • 1 tbsp paprika divided
  • salt and black pepper to taste
Rice and Vegetables
  • 2 cups long-grain white rice uncooked
  • 1 large red bell pepper diced
  • 1 large yellow bell pepper diced
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 2 bay leaves
Liquids
  • 3 cups chicken broth
  • 1 cup coconut milk
Garnish
  • fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Large deep skillet or Dutch oven
  • Tongs
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Pat chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, 1 teaspoon turmeric, and half the paprika. Let sit 15 minutes.
  2. Heat oil in large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and cook undisturbed 6-8 minutes until deeply golden. Flip and cook 5 minutes more. Remove to plate.
  3. Reduce heat to medium. Add onions to pan drippings and sauté 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
  4. Add rice and stir constantly for 2 minutes, coating grains with oil. Sprinkle in remaining turmeric, paprika, and dried thyme, stirring to distribute evenly.
  5. Pour in chicken broth and coconut milk, stirring well. Add bay leaves, diced bell peppers, and season with salt and pepper. Bring to a boil.
  6. Nestle chicken thighs skin-side up into rice mixture with any accumulated juices. Chicken should be partially submerged with skin exposed.
  7. Reduce heat to low, cover tightly, and simmer 25-30 minutes without lifting lid until rice absorbs liquid and chicken cooks through.
  8. Remove from heat and let stand covered 5 minutes. Discard bay leaves, garnish with fresh cilantro, and serve with lime wedges.

Notes

For spicier version, add diced scotch bonnet peppers with onions. Rice can be substituted with brown rice but will require additional cooking time and liquid. Leftovers keep 3-4 days refrigerated.