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Caribbean Chicken with Rice and Peas

A flavorful Caribbean dish featuring chicken served with rice and peas.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs bone-in, skin-on
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
Rice and Peas
  • 1 cup long-grain rice
  • 1 can coconut milk
  • 1 cup kidney beans drained and rinsed
  • 1 cup water
  • 2 teaspoons thyme fresh or dried
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 teaspoon scotch bonnet pepper whole

Method
 

Cooking Chicken
  1. Season the chicken thighs with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add the chicken thighs and cook until browned on both sides.
Preparing Rice and Peas
  1. In a pot, combine rice, coconut milk, kidney beans, water, thyme, garlic, onion, and scotch bonnet pepper.
  2. Bring to a boil, then reduce heat and simmer until rice is cooked.
Combining
  1. Once the chicken is cooked, add it to the pot with rice and peas.
  2. Cover and let simmer for an additional 10 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Adjust the spice level by using less or more scotch bonnet pepper.

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