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The allure of Caribbean cuisine is undeniable, drawing food lovers from around the globe into its vibrant and flavorful embrace. Known for its bold flavors, exotic ingredients, and a delightful blend of cultural influences, Caribbean cooking tells a story of its rich history and diverse heritage. Among the many treasures of this culinary landscape is the Tropical Paradise Caribbean Chicken and Rice, a dish that embodies the essence of the tropics. This meal is a colorful and hearty combination of tender chicken, creamy coconut, and a medley of spices that transport you directly to a sun-kissed beach.

Caribbean Chicken and Rice

Discover the Tropical Paradise Caribbean Chicken and Rice recipe, a vibrant dish that brings the essence of the Caribbean to your table. This flavorful meal combines tender chicken thighs, creamy coconut milk, and a burst of spices, creating a delightful experience for the palate. Perfect for family gatherings or cozy dinners, this dish exemplifies the warmth and hospitality of Caribbean culture, making every bite a taste of paradise. Embrace vibrant flavors and share unforgettable moments with loved ones.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 can (15 oz) coconut milk

1 cup chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup diced tomatoes (canned or fresh)

1/2 cup frozen peas

2 tablespoons olive oil

2 teaspoons jerk seasoning (store-bought or homemade)

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

Fresh cilantro or parsley for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with jerk seasoning, salt, pepper, and cayenne if using. Cover and marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Sauté Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.

      Brown the Chicken: Push the vegetables to the side of the skillet, add the marinated chicken thighs, and sear them for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

        Prepare the Rice: To the same skillet, add the rice, coconut milk, chicken broth, and diced tomatoes. Stir to combine all the ingredients, ensuring there are no clumps of rice.

          Simmer: Place the browned chicken thighs on top of the rice mixture. Bring it to a gentle simmer, then cover the skillet with a lid. Reduce the heat to low and cook for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

            Add Peas and Fluff: In the last 5 minutes of cooking, sprinkle the frozen peas on top (do not stir). Cover again and let it finish cooking. Once done, remove from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork.

              Serve: Plate a generous scoop of the chicken and rice mixture. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for an extra zesty touch.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings