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Caribbean Chicken and Spiced Rice

Caribbean Chicken and Spiced Rice
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This easy Caribbean Chicken and Spiced Rice recipe features tender, juicy chicken thighs infused with tropical spices combined with aromatic, spiced long-grain rice. Perfect for busy weeknights, it’s a flavorful one-pot meal with hints of cinnamon, cloves, allspice, and fresh herbs, bringing the vibrant, comforting warmth of Caribbean cuisine straight to your kitchen.

Ingredients

Scale

Protein and Main Ingredients

  • 4 bone-in chicken thighs
  • 1 1/2 cups long-grain rice
  • 1 1/2 cups chicken broth
  • 1 tablespoon tomato paste

Aromatics and Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced

Spices and Herbs

  • 5–6 pimento berries or 1 teaspoon ground allspice
  • 1 cinnamon stick
  • 3–4 whole cloves
  • 1 teaspoon fresh or dried thyme (more for garnish)
  • 1 Scotch bonnet pepper (optional)

Seasonings and Extras

  • 2 tablespoons lime juice
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cooking oil (for browning)

Instructions

  1. Prepare the chicken: Season the chicken thighs with salt, pepper, and a little lime juice. This marinates the chicken, enhancing its flavor and tenderness.
  2. Brown the chicken: Heat oil in a large skillet or pot over medium-high heat. Brown the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken and set aside.
  3. Sauté the aromatics: In the same pot, sauté chopped onion, garlic, and diced bell pepper until softened and fragrant, about 5 minutes, creating a flavorful base.
  4. Add spices and tomato paste: Stir in pimento berries or allspice, cinnamon stick, cloves, thyme, and optional Scotch bonnet pepper. Then add the tomato paste and cook for 2 minutes to deepen and meld the flavors.
  5. Add rice and broth: Pour in the long-grain rice and chicken broth, stirring well to combine and coat the rice with spices. Bring the mixture to a boil.
  6. Return chicken and simmer: Nestle the browned chicken thighs on top of the rice. Reduce heat to low, cover, and simmer gently until rice is tender and chicken is cooked through, about 25-30 minutes.
  7. Finish with lime and herbs: Remove the cinnamon stick, cloves, and Scotch bonnet pepper if used. Squeeze fresh lime juice over the dish and garnish with chopped fresh thyme or parsley for brightness.

Notes

  • Use bone-in chicken thighs for juicier, more flavorful meat.
  • Don’t skip browning the chicken, which adds depth and locks in juices.
  • Toast the spices briefly to release essential oils and enhance aroma.
  • Use quality chicken broth for richer rice flavor.
  • Let the dish rest covered for 5 minutes after cooking to meld flavors.
  • Adjust salt, pepper, and lime juice at the end to balance taste perfectly.

Nutrition

Keywords: Caribbean chicken, spiced rice, one-pot meal, tropical spices, easy dinner, weeknight recipe, gluten free

Find it online: https://dailydishez.com/caribbean-chicken-and-spiced-rice/