Description
How to make Caribbean chicken and rice with coconut milk, jerk spices, and tender vegetables that brings island flavors to your dinner table.
Ingredients
Scale
Protein and Base
- 2 lbs chicken thighs, bone-in, skin-on
- 2 cups jasmine rice, rinsed
- 1 can (14 oz) coconut milk, full-fat
- 2 cups chicken broth, low-sodium
Vegetables
- 1 large onion, diced
- 1 bell pepper, red or yellow, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 green onions, sliced
Seasonings and Flavor Builders
- 2 tbsp jerk seasoning
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- 1 lime, cut into wedges
Instructions
- Season Chicken: Pat chicken thighs dry and season generously with jerk seasoning, salt, and pepper. Let them sit at room temperature for 10 minutes to absorb flavors while you prep vegetables.
- Brown Chicken: Heat oil in a large, heavy-bottomed pan over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden and crispy, then flip and brown other side.
- Sauté Aromatics: Remove chicken and set aside. In the same pan, sauté onion and bell pepper for 3-4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Toast Rice: Add rice, allspice, thyme, and bay leaf to the pan. Stir constantly for 2 minutes until rice is lightly toasted and coated with the aromatic oil mixture.
- Add Liquids: Pour in coconut milk and chicken broth, stirring to combine. Nestle browned chicken back into the pan skin-side up, bring to a gentle boil, then reduce heat to low.
- Simmer Covered: Cover tightly and simmer for 20-25 minutes until rice is tender and liquid is absorbed. Don’t lift the lid during cooking – trust the process and let steam work its magic.
- Finish Dish: Remove from heat, stir in frozen peas, and let stand covered for 5 minutes. Remove bay leaf, garnish with green onions, and serve with lime wedges for squeezing.
Notes
- Don’t lift the lid while rice simmers or steam escapes and rice becomes mushy.
- Store in airtight container in refrigerator for up to 4 days.
- Substitute chicken breasts but reduce cooking time to prevent drying out.
- Adjust jerk seasoning amount based on your family’s spice tolerance.
- Frozen peas can be replaced with fresh corn or diced tomatoes.
- Let dish rest 5 minutes after cooking for perfect rice texture.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g