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Caribbean cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the diverse cultures and histories of the islands. This culinary tradition is known for its bold spices, fresh ingredients, and the harmonious fusion of sweet, savory, and spicy elements. Among the myriad of dishes that exemplify the essence of Caribbean cooking, Caribbean Delight Chicken & Rice stands out as a beloved staple that captures the heart and soul of the region.

Caribbean Chicken and Rice

Savor the vibrant flavors of the Caribbean with this delightful Chicken & Rice dish, a staple celebrated for its rich culinary heritage. Each bite offers a harmonious blend of succulent chicken, fluffy jasmine rice, and a medley of fresh vegetables, all infused with aromatic spices and creamy coconut milk. Discover the art of marinating, sautéing, and simmering to create a dish that not only fills the belly but also warms the soul. Perfect for sharing with family and friends, let this recipe transport you to sun-soaked shores and festive gatherings.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup jasmine rice

1 can (14 oz) coconut milk

1 cup chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 tsp ground allspice

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 tsp dried thyme

1 lime, juiced (plus lime wedges for serving)

2 tbsp vegetable oil

Salt and pepper, to taste

2 scallions, chopped (for garnish)

Fresh cilantro, for garnish (optional)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the chicken thighs with lime juice, salt, pepper, paprika, allspice, and cayenne pepper. Ensure each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, but for better flavor, marinate for up to 2 hours.

    Sauté the Vegetables: In a large, deep skillet or pot, heat the vegetable oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté for about 3-4 minutes or until the onions become translucent, releasing their natural sweetness.

      Add Peppers: Stir in the diced red and green bell peppers. Sauté the mixture for another 3-5 minutes until the peppers become slightly softened and fragrant.

        Brown the Chicken: Move the sautéed vegetables to the side of the pan and carefully place the marinated chicken thighs skin-side down into the skillet. Sear the chicken for about 5-7 minutes, or until the skin reaches a golden brown. Flip the chicken thighs over and brown the other side for an additional 5 minutes. Once browned, remove the chicken from the skillet and set aside.

          Cook the Rice: In the same pot, pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil. Add the jasmine rice, dried thyme, and additional salt, if needed. Mix well to ensure no clumps of rice remain.

            Combine Everything: Nestle the browned chicken thighs back into the pot, placing them skin-side up so they remain above the rice and liquid. Cover the pot with a lid, reduce the heat to low, and let it simmer for approximately 25-30 minutes. The rice should be cooked and able to absorb most of the liquid, while the chicken finishes cooking through.

              Fluff the Dish: Once cooking is complete, remove the pot from the heat and let it sit covered for 5 minutes to allow the flavors to meld. Carefully take out the chicken thighs and fluff the rice with a fork to separate the grains.

                Serve: To serve, plate a generous portion of the coconut rice and top it with the succulent chicken thighs. Garnish with chopped scallions and fresh cilantro if desired. Offer lime wedges on the side to squeeze over the dish for an added burst of freshness.

                  Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings