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One-Pot Caribbean Chicken and Rice

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A comforting one-pot Caribbean chicken and rice dish with tender, coconut-kissed chicken and fluffy rice, infused with curry warmth, perfect for busy weeknights.

Ingredients

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  • 2 cups long-grain rice (jasmine or regular long-grain recommended)
  • 1 lb chicken thighs or breasts, skinless
  • 1 can (about 13–14 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 cups chicken broth (low-sodium optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
  3. Add the chicken pieces in a single layer and cook until lightly browned, about 3–4 minutes per side.
  4. Sprinkle in the tablespoon of curry powder and stir for 30 seconds to bloom the spices.
  5. Add the rice, coconut milk, and chicken broth. Stir to combine and season generously with salt and pepper.
  6. Increase heat to bring to a gentle boil, then reduce to low heat. Cover and simmer undisturbed for 20–25 minutes.
  7. Remove from heat, let rest covered for 5 minutes, then fluff with a fork. Garnish with chopped cilantro and serve hot.

Notes

For brown rice, use 2 1/2 cups of liquid and extend cooking time by 15–20 minutes. For vegetarian option, substitute chicken with firm tofu and use vegetable broth.

Find it online: https://www.recipeflo.com/caribbean-chicken-and-rice/