Description
An elegant one-pan Caribbean Chicken and Spiced Rice with toasted spices, citrus, and tender chicken, balanced perfectly with a vibrant green sauce.
Ingredients
Scale
- 4 boneless, skin-on chicken thighs (about 1.25 lb), patted dry
- 1 1/2 cups long-grain rice, rinsed until water runs clear
- 2 cups low-sodium chicken stock, warm
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp cayenne (adjust to taste)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Zest and juice of 1 lime
- 2 tbsp vegetable oil (or avocado oil)
- 2 tbsp unsalted butter, room temperature
- 1 tbsp light brown sugar
- 1/4 cup chopped fresh cilantro or parsley, finely chopped (for garnish)
- 1 small red pepper, thinly sliced (optional, for color)
Instructions
- Mix the spice blend: combine allspice, cinnamon, smoked paprika, cayenne, salt, and pepper in a small bowl. Rub half of the mix over the chicken thighs.
- Heat a large, ovenproof skillet over medium-high heat and add oil. Once shimmering, place chicken skin-side down. Sear until deep golden-brown, 6–8 minutes, then flip for 2 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the pan and sauté onion until translucent and slightly caramelized, about 4 minutes.
- Stir in garlic and ginger; cook until aromatic, about 30 seconds.
- Add remaining spice mix and brown briefly to toast. Stir in brown sugar and lime zest.
- Pour in rice and stir to coat; cook 1–2 minutes until edges become translucent.
- Deglaze the pan with lime juice, scraping up browned bits.
- Return chicken to the pan skin-side up, nestling thighs into the rice. Pour warm chicken stock over and bring to a gentle simmer.
- Cover tightly and reduce heat to low. Cook until rice is tender and chicken registers 165°F (74°C), about 18–22 minutes.
- Remove from heat and let rest, covered, for 8 minutes.
- Fluff rice gently and scatter sliced red pepper and chopped herbs over the top.
- Finish with a squeeze of lime and a light drizzle of butter before plating.
Notes
Pair with a vibrant zesty green sauce for added brightness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg