Chicken Peppers Rice Caribbean Style

Transport your taste buds to the tropics with this vibrant Chicken Peppers Rice Caribbean Style. This one-pot wonder combines tender, golden-seared chicken thighs with colorful bell peppers, fragrant thyme, and a hint of heat from optional scotch bonnet peppers for a bold Caribbean flair. Simmered in a creamy blend of coconut milk and chicken broth, the long-grain white rice absorbs an array of irresistible flavors, resulting in a dish that's as aromatic as it is satisfying. Finished with a sprinkle of fresh green onions and a squeeze of bright lime juice, this easy, comforting meal is perfect for weeknights or casual gatherings. Packed with tropical ingredients and delightful spices, it's your ticket to a sunny culinary escape!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 medium Bell peppers (red, yellow, green), sliced
• 1.5 cups Long-grain white rice
• 1 cup Coconut milk
• 1.5 cups Chicken broth
• 1 teaspoon Thyme (fresh or dried)
• 1 small Scotch bonnet (optional, deseeded and finely chopped)
• 2 stalks Green onions, sliced
• 4 wedges Lime wedges

Directions

Step 1

Season the chicken thighs with salt, black pepper, smoked paprika, and garlic powder. Rub the spices evenly over the chicken. Set aside.

Step 2

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened.

Step 4

Add the minced garlic, sliced bell peppers, and scotch bonnet (if using) to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.

Step 5

Stir in the long-grain white rice and cook for 1-2 minutes to toast it slightly.

Step 6

Add the coconut milk, chicken broth, and thyme to the skillet. Stir well to combine.

Step 7

Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked.

Step 8

Once cooked, sprinkle the sliced green onions over the dish and fluff the rice gently with a fork. Serve hot with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(2100.6g)

Amount per serving	% Daily Value*
Calories	1960.9

Total Fat 81.3g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 426.4mg	0%
Sodium 3632.3mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 17.3g	0%
Total Sugars 46.0g
Protein 139.6g	0%

Vitamin D 31.8IU	0%
Calcium 261.5mg	0%
Iron 12.3mg	0%
Potassium 3231.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 28.8%

Carbs: 33.4%