Description
A delicious Caribbean-inspired dish featuring tender chicken and fragrant coconut rice, infused with tropical flavors.
Ingredients
Scale
- 2 cups jasmine rice
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 can (14 ounces) coconut milk
- 1 cup chicken stock
- 1 cup frozen green peas
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Begin by rinsing the jasmine rice under cold water until the water runs clear. Drain it well and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and sauté until golden brown, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, toss in the chopped onion, minced garlic, and both bell peppers. Cook for about 4-5 minutes, stirring frequently, until the vegetables become tender.
- Sprinkle in the cumin, smoked paprika, oregano, sea salt, and black pepper. Stir for about a minute, allowing the spices to release their aroma.
- Incorporate the rinsed rice into the skillet, stirring well to ensure the grains are coated with the spice mixture and vegetables.
- Gradually pour in the coconut milk and chicken stock, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
- After 15 minutes, add the previously cooked chicken and frozen peas to the skillet. Stir carefully, cover again, and continue cooking for another 10 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Once done, remove the skillet from the heat and drizzle the lime juice over the dish. Allow it to rest, covered, for 5 minutes to enhance the flavors.
- Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Notes
- For added heat, consider adding chopped jalapeños or a dash of hot sauce.
- This dish can be made ahead of time and reheated for a quick meal.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg