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Caribbean chicken with rice and peas

A flavorful Caribbean dish featuring chicken served with rice and peas, perfect for a hearty meal.
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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
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Rice and Peas
  • 2 cups rice long grain
  • 1 can coconut milk
  • 1 cup kidney beans drained and rinsed
  • 2 cups water
  • 1 teaspoon thyme
  • 2 cloves garlic minced

Method
 

Cooking Chicken
  1. Heat olive oil in a pan over medium heat. Season chicken with salt and pepper, then add to the pan. Cook until browned on both sides.
  2. Remove chicken from the pan and set aside.
Cooking Rice and Peas
  1. In the same pan, add garlic and thyme, sauté for 1 minute.
  2. Add rice, kidney beans, coconut milk, and water. Stir to combine.
  3. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
  4. Return chicken to the pan, cover, and cook for an additional 25 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Serve with a side of fried plantains for a complete meal.

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