Description
A warm and inviting Caribbean dish featuring tender chicken, fluffy rice, and aromatic spices blended with creamy coconut milk.
Ingredients
- 2 cups rice
- 1 lb chicken thighs or breasts
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup peas (optional)
- Lime wedges for serving
Instructions
- Rinse the rice under cold water and set aside.
- In a large pot, heat some oil over medium heat and sauté the chopped onion, garlic, and bell pepper until softened.
- Add the chicken to the pot, season with thyme, paprika, salt, and pepper, and cook until browned.
- Stir in the rice and cook for 2 minutes.
- Pour in the coconut milk and chicken broth, then add peas if using.
- Bring to a boil, then reduce heat to low, cover and simmer for about 20-25 minutes or until the rice is cooked and liquid is absorbed.
- Fluff the rice with a fork and serve with lime wedges.
Notes
For added flavor, consider marinating the chicken beforehand and experimenting with different grains.
