Description
Savor the vibrant flavors of the tropics with this Caribbean Chicken Rice, featuring tender chicken thighs, aromatic rice, and a colorful mix of bell peppers, black beans, and corn. This dish is perfect for a quick weeknight dinner or a festive occasion, bringing a satisfying and delicious meal to your table.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, cumin, paprika, and thyme. Rub the spices evenly over the chicken.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken thighs and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing into bite-sized pieces.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the diced red and green bell peppers and cook for an additional 3-4 minutes until softened.
- Stir in the rice, coating it with the oil and vegetables. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- While the rice is cooking, prepare the black beans and corn. If using frozen corn, add it during the last 5 minutes of cooking. If using canned corn, drain and rinse before adding.
- Once the rice is cooked, fluff it with a fork. Add the black beans, corn, and lime juice, stirring until well combined.
- Fold in the sliced chicken pieces, ensuring they are evenly distributed. Adjust seasoning with additional salt, pepper, or lime juice if needed.
- Spoon the Caribbean chicken rice onto plates or bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side.
Notes
- Dieses Gericht passt gut zu einem einfachen grünen Salat oder gebratenen Kochbananen für eine vollständige Mahlzeit.
- Übrig gebliebene Portionen können in einem luftdichten Behälter im Kühlschrank bis zu 3 Tage oder eingefroren bis zu 3 Monate aufbewahrt werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes