Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caribbean Chicken and Rice on a green plate with a fork next to it.

Cast Iron Skillet Caribbean Chicken and Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Heather Bilyeu
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Caribbean chicken and rice is an easy one-pot dish that is great for weeknight meals! Packed full of flavor, this recipe will quickly become a favorite!


Ingredients

Scale
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 2 Pounds Chicken Thighs
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Small Onion - chopped
  • 2 Garlic Cloves - minced
  • 1 Cup Uncooked Rice
  • 14 Ounce Chicken Broth
  • 1 Can Coconut Milk
  • 3/4 Cup Pineapple Juice
  • 1/4 Teaspoon Red Pepper Flakes
  • 4 Green Onions - for topping
  • 1/4 Cup Peanuts - chopped for topping
  • 1/2 Cup Fresh Pineapple - cubed or diced small for topping

Instructions

  1. In a large deep skillet (or dutch oven), add olive oil and butter over medium heat. Season the chicken thighs with salt and pepper. Brown on each side for 5-7 minutes. Remove and set aside on a plate until needed.
  2. In the same skillet, sautee onion and garlic for 3 minutes until soft and translucent. Add the rice and brown for a couple of minutes. Add in broth, coconut oil, pineapple juice, and red pepper flakes and stir to combine.
  3. Add the chicken back into the skillet and turn to medium-low. Cover and let simmer for 30-35 minutes or until rice is cooked through and tender.
  4. Fluff the rice with a fork. Season with salt and pepper to taste if needed. Serve with a helping of rice and chicken. Add green onions, chopped peanuts, and fresh pineapple on top, and enjoy!

Notes

  • I use 1 whole pineapple for this recipe. I blend 3/4-1 cup of chopped pineapple well and strain to get the pineapple juice, and then use about a 1/4 of the whole pineapple diced for topping. I think fresh pineapple yields a much better flavor than canned pineapple - but canned pineapple can be used as well.
  • Keep leftovers covered in the fridge for 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 199
  • Sugar: 5.4 g
  • Sodium: 249.6 mg
  • Fat: 8.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 25.4 g
  • Fiber: 5.3 g
  • Protein: 8.3 g
  • Cholesterol: 0 mg
Recipe Card powered byTasty Recipes