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Caribbean Chicken and Rice

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    Caribbean Chicken and Rice, often called ‘Arroz con Pollo’ in some regions, is a vibrant and flavorful dish that encapsulates the essence of Caribbean culinary traditions. The beauty of this dish lies in its spicy, aromatic, and colorful profile, making it a popular choice for family gatherings and festive occasions. The combination of spices and ingredients like chicken, rice, and beans embodies a symphony of flavors reflective of the region’s multi-cultural influences. This recipe is perfect for anyone looking to add a tropical touch to their dinner repertoire.
    This Caribbean Chicken and Rice is a filling dish on its own, but it pairs wonderfully with a side of fried plantains to enhance the tropical vibe. A light avocado and tomato salad drizzled with a bit of lime juice and olive oil can add a refreshing contrast. For a more robust meal, consider adding some steamed vegetables like broccoli or green beans.
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    Ingredients
    2 tablespoons vegetable oil
    4 bone-in chicken thighs, skin removed
    1 large onion, chopped
    1 red bell pepper, chopped
    2 cloves garlic, minced
    1 teaspoon ground cumin
    1/2 teaspoon ground allspice
    1/4 teaspoon cayenne pepper
    1 1/2 cups long-grain white rice
    1 can (14 oz) diced tomatoes, with juice
    1 can (15 oz) black beans, rinsed and drained
    2 1/2 cups chicken broth
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup frozen peas, thawed
    2 tablespoons fresh cilantro, chopped (optional)
    Lime wedges, for serving
    Directions
    1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken and set aside.
    2. In the same pan, add the onion, bell pepper, and garlic. Cook until the vegetables are soft, about 5 minutes.
    3. Stir in the cumin, allspice, and cayenne pepper; cook for 1 minute until fragrant.
    4. Add the rice and stir to coat with the spices. Cook for 2 minutes until the rice starts to turn translucent.
    5. Return the chicken to the pan. Add diced tomatoes with their juice, black beans, and chicken broth. Season with salt and pepper.
    6. Bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
    7. Stir in the peas and cook uncovered for 5 minutes until heated through.
    8. Garnish with chopped cilantro, if using, and serve hot with lime wedges on the side.
    Variations & Tips
    This dish can be customized in several exciting ways. For a heartier texture, you might swap white rice with brown rice, though cooking times will increase slightly. Add different types of beans like pigeon peas or red kidney beans for a new flavor profile. For those who love a bit more heat, a spicy Scotch bonnet pepper can be included with the bell peppers. Vegetarians can substitute chicken with tofu or jackfruit, adjusting the cooking method to suit the alternative.

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