Caribbean Chicken and Rice

I consider myself to be a fairly adventurous cook.

Grocery shopping makes me happy.  See here, here, here.

I like buying interesting ingredients like tempeh and achiote paste and creating recipes to fit them.

And while I appreciate my family’s old recipes as much as the next Norwegian (hello, lovers), I try to venture out and try new ones as often as I can afford.

Although, I don’t bake.  I don’t own a hand mixer, let alone a stand mixer.  I can only push my limits so far.

This twist on chicken and rice is nothing if not affordable, but the ingredients and method make it feel different than the ol’ rice/broth and grilled/baked chicken stand-by.

Caribbean Chicken and Rice
Serves 2-3

1 lb chicken drummettes, bone-in, with or without skin
1 medium onion, chopped and divided
1/4 cup flour (I used all purpose, but whole wheat is fine)
1 cup brown rice
1 can light coconut milk, divided
1/4 cup frozen peas
1/2 cup bell pepper (any color), chopped
1 t paprika
1/2 t cumin
1 t garlic powder
1 t onion powder
1/4 t cayenne pepper
1/4 t turmeric
3/4 cup chicken broth
1 t + 1 T olive oil
salt and pepper to taste

1. In a saucepan, heat 1 t olive oil over medium-high heat.  Once shimmering, add 1/3 of the chopped onion.  Saute until translucent but not brown.  Add uncooked rice and cook until it begins to smell toasty (about 3 minutes).
2. Add 10 oz (about 2/3 of the can) of coconut milk and a cup of water to the rice and bring to a boil.  Reduce heat to medium-low, cover and simmer for about 40 minutes.
3. Add peas to the rice once it’s almost tender and cover.  After 5-10, fluff with a fork and season with salt and pepper.

4. While rice is cooking, heat the remaining oil over medium heat in a medium to large skillet.
5. Sprinkle flour onto a plate and season with all spices, salt and pepper.  Dredge chicken lightly in flour and place in skillet.  Cook, turning occasionally until browned on all sides.  Remove to separate plate.
6. Add remaining onion and bell pepper to the skillet and saute until onion is translucent.  Add remaining coconut milk and chicken broth and bring to a bubble.

7. Nestle chicken back into skillet, cover and cook for about 15 minutes.

8. After 15 minutes, remove cover from skillet and allow liquid to reduce by half.
9. Serve chicken over rice, drizzling sauce and veggies over top.

I usually prefer white meat over dark meat, but this was dang good.  And that package of chicken drummettes only set me back $1.79 at Trader Joe’s.


I named this recipe “Caribbean” chicken, but honestly I make no actual claims to the authenticity of this dish.  But the heat from the spices and the velvety coconut milk made me feel like I should be swinging in a hammock on a white sand beach with a fruity drink in one hand.

Anyone have a deal on airfare to share?

8 thoughts on “Caribbean Chicken and Rice

  1. I will say it: I like dark meat better than white. I know white is better for you, but a skin-on drumstick is just delicious. Good-looking recipe!

    • Don’t they say there are some health benefits that come just from the dark meat? Meh, it’s chicken, it can’t be that unhealthy regardless. It’s more of a taste/texture thing for me, though.

  2. I like to try adventurous foods too, but I prefer to let others cook them, haha.
    My mom bought me a hand mixer and I hate it. I use it about twice a year and then have nightmares for weeks about the tragedies that occured in my kitchen whilst attempting to bake.

  3. Great job! Looks delicious! I need to get more friendly with bone-in chicken, I tend to just get boneless for convenience sake. But bone-in is so much jucier…

Comments are closed.