Caribbean Chicken With Rice And Peas: A Flavorful Homemade Delight
A delicious and authentic Caribbean chicken dish served with rice and peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten-Free
Ingredients
Scale
- 4 pieces chicken thighs
- 1 cup long-grain rice
- 1 can kidney beans, drained
- 1 cup coconut milk
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 teaspoons thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté onions, garlic, and bell pepper until softened.
- Add chicken thighs, seasoning them with salt, pepper, thyme, and paprika, and sear until golden brown.
- Stir in the rice, kidney beans, coconut milk, and chicken broth.
- Bring to a boil, then reduce to a simmer and cover. Cook for 20-25 minutes until the rice is tender and has absorbed the liquid.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For extra flavor, marinate the chicken in spices a day before.
- Adjust the heat by adding chili peppers if you like it spicy.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg