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Caribbean Chicken with Rice and Peas

A flavorful Caribbean dish featuring chicken served with rice and peas, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 1 tablespoon olive oil for cooking
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Rice and Peas
  • 1 cup long-grain rice
  • 1 can coconut milk about 13.5 oz
  • 1 cup water
  • 1 can red kidney beans drained and rinsed
  • 2 teaspoons thyme

Method
 

Prepare the Chicken
  1. In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken thighs with the mixture and let marinate for at least 30 minutes.
  2. Heat a skillet over medium heat and add the marinated chicken. Cook until browned on both sides.
Cook the Rice and Peas
  1. In a large pot, combine rice, coconut milk, water, kidney beans, thyme, and bay leaf. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.
Combine and Serve
  1. Once the chicken is cooked through, serve it over the rice and peas. Enjoy your meal!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For added flavor, you can include chopped scallions or bell peppers in the rice.

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