Description

This bold and flavorful one-skillet Caribbean Chicken and Spiced Rice is a hearty dinner that brings the warmth of the islands to your table. Juicy, seasoned chicken thighs are paired with spiced rice loaded with vegetables and herbs, making it a complete meal that satisfies.

Ingredients

1 tsp smoked paprika

1/2 tsp ground allspice

Salt and pepper, to taste

1/2 tsp brown sugar

1 tbsp oil (vegetable or canola)

1 tbsp butter

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped bell pepper (any color)

1 cup long grain white rice

2 cups chicken broth

1/3 cup peas (frozen or fresh)

1/3 cup diced carrots

2 tbsp chopped scallions

1 tbsp chopped fresh parsley

Instructions

Pat chicken thighs dry and season with paprika, allspice, salt, pepper, and brown sugar. Marinate for 30 minutes.
Heat oil in a skillet over medium-high heat. Sear chicken skin-side down for 6–8 minutes, then flip and cook for 3–4 minutes. Remove and set aside.
In the same skillet, add butter and sauté onion, garlic, and bell pepper for 5 minutes.
Add rice and stir to toast for 2–3 minutes.
Pour in broth, add peas and carrots, and return chicken to the skillet. Bring to a boil, then cover and simmer on low for 20–25 minutes.
Turn off heat and let rest, covered, for 5 minutes. Fluff rice and garnish with scallions and parsley.

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 35 minutes
Category: Dinner