Description
A vibrant Caribbean Chicken and Spiced Rice dish featuring tender chicken marinated in tropical spices, combined with fragrant, colorful rice infused with warm seasonings. This recipe delivers authentic island flavors in an easy, one-pan meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in or boneless chicken thighs
- 3 cloves garlic, minced
- 1 tsp Caribbean thyme (or substitute with fresh thyme or parsley)
- 1 scotch bonnet pepper, finely chopped (use jalapeño as a milder substitute)
- 2 tbsp lime juice
- 1 tsp ground allspice
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
Rice and Vegetables
- 1 ½ cups long-grain white rice or jasmine rice
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- ½ tsp ground allspice
- ½ tsp thyme leaves
- 2 ½ cups chicken broth or stock (use vegetable broth for vegetarian option)
Finishing Touches
- Additional lime wedges for serving
- Fresh cilantro, green onions, or thyme leaves for garnish
Instructions
- Marinate the Chicken: In a bowl, combine minced garlic, thyme, chopped scotch bonnet pepper, lime juice, ground allspice, salt, pepper, and a bit of oil. Thoroughly coat the chicken pieces with this marinade. Cover and let marinate for at least 30 minutes, preferably an hour, to absorb the rich Caribbean spices.
- Brown the Chicken: Heat oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear each side for 3-4 minutes until golden brown. This step caramelizes the exterior, locking in juices and building deep flavor. Remove chicken and set aside.
- Sauté Aromatics: In the same pan, add diced onions, bell peppers, and minced garlic. Cook until vegetables soften and the kitchen is filled with aroma, about 3-5 minutes. This creates a flavorful base for the rice.
- Toast the Rice and Spices: Add the rice to the pan, stirring to coat it with oil and aromatics. Sprinkle cinnamon, ground allspice, and thyme over the rice. Toast these dry spices gently for 1-2 minutes to enhance their fragrance before adding liquid.
- Cook Everything Together: Place the browned chicken pieces on top of the rice mixture. Pour in chicken broth to cover the rice and chicken. Lower the heat to low, cover the pan with a lid, and let simmer for 18-20 minutes or until the rice is tender and chicken is fully cooked.
- Finish and Fluff: Remove from heat and let the dish rest, covered, for 5 minutes. Then gently fluff the rice with a fork, mixing flavors evenly. Adjust seasoning with salt and pepper if needed. Add a final squeeze of fresh lime juice to brighten the dish before serving.
Notes
- Marinate the chicken for at least 1 hour for deeper flavor infusion.
- Use fresh whole allspice berries and cinnamon sticks if available for more intense aroma.
- Cook rice slowly on low heat to ensure fluffy, well-separated grains.
- Remove seeds from scotch bonnet pepper to moderate spice without losing authentic heat.
- Let the dish rest after cooking to meld flavors fully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Caribbean chicken, spiced rice, island flavors, one-pan meal, tropical spices, scotch bonnet, allspice