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Caribbean cuisine is a vibrant tapestry woven from a rich history of cultural influences, showcasing the fusion of flavors brought together by indigenous peoples, European colonizers, African traditions, and Asian immigrants. This culinary landscape is characterized by its bold spices, fresh ingredients, and colorful presentations. Among the many enticing dishes that embody this lively cuisine, Caribbean Delight Chicken & Rice stands out as a beloved favorite.

Caribbean Chicken and Rice

Experience the vibrant flavors of the Caribbean with this Caribbean Delight Chicken & Rice recipe. This delicious dish combines succulent chicken with fragrant jasmine rice, creamy coconut milk, and a medley of spices and fresh vegetables for a delightful meal. Perfect for family gatherings or a cozy night in, it’s an easy way to bring the essence of island cuisine to your table. Embrace the culinary journey and impress your loved ones with a taste of the tropics!
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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, 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 bowl, add chicken thighs, lime juice, salt, pepper, paprika, allspice, and cayenne pepper. Mix well, cover, and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator to enhance the flavors.

    Sauté the Vegetables: In a large, deep skillet or pot, heat vegetable oil over medium heat. Add the chopped onions and garlic; sauté until the onions are translucent (about 3-4 minutes).

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

        Brown the Chicken: Push the vegetables to the side of the pan and add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown, then flip and brown the other side for another 5 minutes. Remove the chicken and set aside.

          Cook the Rice: In the same pot, pour in the coconut milk and chicken broth, and bring to a gentle boil. Add the jasmine rice, thyme, and additional salt to taste. Stir to combine.

            Combine Everything: Nestle the browned chicken thighs back into the pot, skin-side up, ensuring they are sitting above the liquid. Cover with a lid, reduce heat to low, and simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid, and the chicken is fully cooked through.

              Fluff the Dish: Once done, remove the pot from heat and let it sit covered for 5 minutes. Then, carefully remove the chicken and fluff the rice with a fork.

                Serve: Plate the rice and top with the chicken thighs. Garnish with chopped scallions and fresh cilantro, if desired. Serve with lime wedges for an extra zing.

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