Ingredients
- Chicken Thighs (boneless, skinless) – 1.5 lbs
- Long Grain Rice – 1.5 cups
- Chicken Broth – 3 cups
- Yellow Bell Pepper – 1, diced
- Onion – 1, diced
- Garlic – 4 cloves, minced
- Scotch Bonnet Pepper – 1/2, finely minced (optional, for heat)
- Caribbean Curry Powder – 2 tablespoons
Instructions
- Step 1: Season chicken thighs with salt, pepper, and 1 tablespoon of Caribbean curry powder.
- Step 2: Heat oil in a large pot or Dutch oven over medium-high heat. Brown the chicken thighs on all sides and remove them from the pot.
- Step 3: Add diced onion and yellow bell pepper to the pot and cook until softened, about 5 minutes. Add minced garlic and Scotch bonnet pepper (if using) and cook for another minute until fragrant.
- Step 4: Stir in the remaining 1 tablespoon of Caribbean curry powder and cook for 30 seconds. Add rice and stir to coat with the spices and vegetables.
- Step 5: Pour in chicken broth and bring to a boil. Reduce heat to low, return the chicken thighs to the pot, and cover tightly.
- Step 6: Simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked through. Let it rest for 5-10 minutes before fluffing the rice with a fork and serving.
Notes
- For best flavor, store leftover Caribbean Chicken and Rice in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat with a splash of chicken broth to prevent sticking and maintain moisture.
- Serve this vibrant dish with a side of sweet fried plantains and a dollop of mango chutney for a true Caribbean experience.
- Don't skip browning the chicken; that step adds a depth of flavor that elevates the entire dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American