Caribbean Chicken and Rice Recipe
This Caribbean Chicken and Rice recipe is bold, vibrant, and packed with flavor. Juicy jerk chicken and seasoned rice come together in one pan for a hearty, comforting tropical-inspired meal.
Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Wooden Spoon or Spatula
- Knife and chopping board
- Measuring cups and spoons
- Rice strainer
Ingredients
Ingredients for the chicken:
- 7 Pieces Boneless Chicken Thighs
- 2 Tbsp. Delmas Poultry Seasoning
- 3 Tbsp. Store-bought Jerk Seasoning; Choice of mild or hot
Ingredients for the rice:
- 2½ Cups Basmati Rice; Washed and drained
- ½ Cup Neutral Oil to cook the rice and chicken
- 3½ Cups Chicken Stock; Low sodium or unsalted
- 2 Cups Peas and Carrots mixture
- 2 Green Onions; sliced
- ½ Cup Roughly Chopped Onions
- Juice from 1 Lemon
- 2 Tbsp. Tomato Paste
Original Jerk Chicken and Rice Recipe:
- 4 tbsp. Canola oil; divided
- 1 cup diced bell peppers green and red bell peppers
- ⅓ cup diced onions
- 1 cup white rice; washed until the water runs clear
- 2 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp. Fresh chopped parsley
- 1 tbsp. + 1 tsp. Jerk seasoning I used the McCormick Brand
- 1 cup diced carrots
Original Recipe For the chicken:
- 6 chicken thighs; skinless
- 1 tbsp. Caribbean Jerk Seasoning McCormick Brand
- 1 tbsp. Oil you can use olive oil grape seed oil, canola oil, or Avocado oil
- 1 tsp. Salt or to taste
Instructions
- Season the chicken thighs with poultry seasoning and jerk seasoning.
- Heat oil in a large skillet and sear chicken on both sides until browned. Remove and set aside.
- In the same pan, sauté onions, green onions, peas, and carrots.
- Add tomato paste and stir until fragrant.
- Mix in the washed rice and coat it well in the mixture.
- Pour in chicken stock, lemon juice, and stir everything together.
- Place the chicken back on top of the rice, cover, and simmer on low for 25–30 minutes.
- Fluff the rice and serve hot with fresh herbs or lime wedges if desired.
