Description
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
- 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
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
- Add the chicken pieces in a single layer and cook until lightly browned, about 3–4 minutes per side.
- Sprinkle in the tablespoon of curry powder and stir for 30 seconds to bloom the spices.
- Add the rice, coconut milk, and chicken broth. Stir to combine and season generously with salt and pepper.
- Increase heat to bring to a gentle boil, then reduce to low heat. Cover and simmer undisturbed for 20–25 minutes.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean