Description
A flavorful and aromatic one-pot Caribbean Chicken and Rice dish that’s easy to make and perfect for a satisfying dinner. Tender chicken cooked with Caribbean jerk seasoning, combined with bell peppers, black beans, and peas, all simmered together with rice in a savory broth.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon Caribbean jerk seasoning
- 1 tablespoon olive oil
Rice and Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 (14.5 oz) can diced tomatoes with juices
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 cup canned black beans, drained and rinsed
- 1/2 cup frozen peas
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Season the Chicken: Coat chicken pieces with jerk seasoning.
- Cook Chicken: Brown chicken in olive oil, then set aside.
- Sauté Vegetables: In the same pan, cook onion, bell pepper, and garlic until softened.
- Add Rice and Broth: Stir in rice, tomatoes, broth, thyme, allspice, salt, and pepper.
- Simmer: Return chicken to the pan, bring to a boil, then cover and simmer for 20 minutes.
- Finish Dish: Add beans and peas, cook for another 5–10 minutes until rice is tender. Garnish and serve hot.
Notes
- For extra heat, add a chopped Scotch bonnet or habanero pepper with the vegetables.
- You can substitute boneless chicken breasts if preferred.
- Use brown rice for a whole grain option, but adjust cooking time and liquid.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 115mg
