Caribbean Chicken With Rice Recipes

ONE POT CARIBBEAN JERK CHICKEN AND RICE

Steps:

• Preheat Oven to 350 degrees F
• Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
• Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
• Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn't burn. Remove from the pan and set aside
• Wipe pan with paper towel or napkin to remove any burns from pan.
• Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
• And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
• Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
• Garnish with chopped green onions if desired
• Remove let it cool and serve.

INSTANT POT CHICKEN WITH RICE AND PEAS

Steps:

• Set an Instant Pot or other multi-cooker to sauté on the highest setting. Meanwhile, chop the bell pepper, slice the garlic and halve the chile pepper. When the pot is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté setting and stir in the rice (see Cook's Note), 1/2 teaspoon each jerk seasoning and salt and 1/2 chile pepper. Stir in 1 1/4 cups water until well combined.
• Set the rack insert over the rice. Season the chicken all over with salt and the remaining 1 1/2 teaspoons jerk seasoning; place on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute (see Cook's Note).
• Meanwhile, drain and rinse the pigeon peas. Roughly chop the cilantro and slice the scallion. Grate the zest of 1/2 lime, then cut the lime into wedges. Finely chop the remaining 1/2 chile pepper.
• When the time is up on the Instant Pot, let it sit for 5 minutes, then carefully turn the steam valve to the venting position to release the pressure. Remove the chicken and the rack. Stir the peas, scallion and lime zest into the rice with a fork. Discard the chile half and stir in the chopped chile and cilantro.
• Divide the rice and chicken among plates; top with more cilantro. Serve with the lime wedges.

CARIBBEAN CHICKEN FRIED RICE

Steps:

• In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
• Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
• Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.

CARIBBEAN CHICKEN AND RICE

Steps:

• Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
• Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
• Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

EASY CARIBBEAN CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
• Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.

CHICKEN WITH RICE & PEAS

Steps:

• Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.
• Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn't starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

JAMAICAN SPIKED CHICKEN AND RICE

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
• Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
• Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE

Steps:

• Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
• Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
• Heat to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Cook rice according to directions on bag, except add chicken broth where it calls for water.
• While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
• Cover and simmer the chicken dish until the rice is done.
• Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.