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–+ servings

Caribbean Chicken and Rice

A flavorful dish combining tender chicken, aromatic spices, and fluffy rice, inspired by Caribbean cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 lb chicken thighs boneless, skinless
  • 2 tbsp olive oil for cooking
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper optional for heat
Rice and Vegetables
  • 1 cup long-grain rice uncooked
  • 2 cups chicken broth or water
  • 1 cup bell pepper diced
  • 1 cup onion diced
  • 1 cup peas fresh or frozen
  • 1 tbsp fresh cilantro chopped, for garnish

Method
 

Marinate the Chicken
  1. In a bowl, combine olive oil, lime juice, garlic powder, onion powder, paprika, cumin, salt, black pepper, and cayenne pepper. Add chicken thighs and coat well. Let marinate for at least 15 minutes.
Cook the Chicken
  1. Heat a large skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and set aside.
Prepare the Rice
  1. In the same skillet, add diced onion and bell pepper. Sauté for about 5 minutes until softened.
  2. Add the rice and stir for 1-2 minutes to toast slightly.
  3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
  4. After 15 minutes, add the peas and stir. Place the cooked chicken on top, cover, and cook for an additional 5 minutes.
Serve
  1. Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

For extra flavor, consider adding a splash of coconut milk to the rice while cooking.

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