Caribbean Chicken and Rice
A delightful dish combining tender chicken, fragrant rice, and the rich creaminess of coconut milk, infused with aromatic curry powder—a taste of the Caribbean in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Caribbean
- Diet: Poultry
Ingredients
Scale
- 2 cups rice
- 1 lb chicken thighs or breasts (skinless)
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, garlic, and bell pepper, sautéing until softened and fragrant.
- Stir in the chicken and cook until browned.
- Sprinkle in curry powder, then add rice, coconut milk, and chicken broth.
- Season with salt and pepper to taste.
- Bring to a boil, lower heat, cover, and simmer for 20-25 minutes until rice is fluffy and chicken is tender.
- Fluff rice with a fork, garnish with cilantro, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat on the stove or microwave, adding broth or water if needed.
Find it online: https://www.mubrecipes.com/caribbean-chicken-and-rice/