Caribbean Chicken and Rice Recipe

Incredible Caribbean Chicken and Rice Recipe that’s flavorful, quick, and make an easy one-pot meal which is perfect for meal prep.

Savory Thoughts: We don’t develop courage by being happy every day. We develop it by surviving difficult times and challenging adversity. – Barbara De Angelis

This delicious rice casserole is filling and low in calories. It is a perfect one-pot dish as most of the ingredients mentioned are a pantry, refrigerator, or spice cabinet staple.

To be honest, one-pot meals was never something I would have considered making before having kids. I was never against them, it’s just something I never opt-in for. I preferred the old-style way of cooking certain meals.

Once I started having kids, one-pot dish meals surfaced more frequently in my home. For example, I find myself making dishes like instant pot chili Mac and cheese and baked Mac and cheese with broccoli. It’s funny how time become of the essence when you have children.

How to make Caribbean chicken and rice recipe

Feel free to add some heat to this combination by adding ½ tsp cayenne pepper. I recommend serving this rice right away; although it still tastes great the next day.

This mouthwatering chicken and rice baked incorporate the delicious flavors from the lightly golden chicken breast pieces, onions, allspice, my Haitian Epis (seasoning), and garlic to name a few.

If you dislike babysitting your rice as much as I do, then you’ll love this rice recipe. Simply put it in the oven, set the timer, and attend to something else. Very Simple!

Ingredients you’ll need for the chicken:

• 1/4 cup olive oil

• ½ tsp. kosher salt, or to taste

• ½ tsp. ground black pepper to taste

• 1 lb. Chicken breast cut into 1 inch pieces. 

Wash and pat dry the chicken. Cut the chicken into chunks then season with salt and pepper (pic 1). Then prepare the onions, parsley, and sweet peas (pic 2-3).

Ingredients you’ll need for the rice:

• 2 tbsp. fresh curly parsley
• 1 ½ tsp. paprika
• ¼ cup yellow onions, chopped
• 2 tsp. minced garlic
• 2 cups hot water
• 1 cup long-grain white rice
• 1 cup frozen sweet peas 
• 1 1/2 tsp allspice
• 1 tsp. better than bouillon or Haitian epis  
• 1/4 cup rice vinegar
• 2 tbsp ground turmeric

Lightly cook the meat to a golden brown color. Then transfer the meat to a bowl (pic 4); do not discard the oil. Sauté the onions and garlic in the same skillet. Transfer the meat to a baking dish (pic 5-6).

Now this is where all the magic happens. Once the onions and the garlic are transferred to the baking dish, add the remaining ingredients; see pic 7. Then add the rice, chicken, and parsley (pic 8), cover with aluminum foil and cook for 35 minutes. Afterwards, remove the cover and add the sweet peas. Mix the peas in with the rice. Cover and cook for an additional 5-8 minutes. Fluff and serve warm (pic 9-10). Enjoy!

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How to make Caribbean Chicken and Rice Recipe:

Caribbean Chicken and Rice Recipe

Unbelievable Caribbean Chicken and Rice recipe that's flavorful and make an easy one-pot meal which is perfect for meal prep.

5 from 13 votes

Print Pin Rate

Course: Dinner

Cuisine: Caribbean, Haitian

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 360kcal

Author: Mirlene

Ingredients

Ingredients for the chicken:

• 1/4 cup olive oil
• ½ tsp. kosher salt or to taste
• ½ tsp. ground black pepper to taste or to taste
• 1 lb. Chicken breast cut into 1-inch pieces.

Ingredients for the rice:

• 2 tbsp. fresh curly parsley
• 1 ½ tsp. paprika
• ¼ cup yellow onions chopped
• 2 tsp. minced garlic
• 2 cups hot water
• 1 cup long-grain white rice
• 1 cup frozen sweet peas
• 1 1/2 tsp allspice
• 1 tsp. better than bouillon or Haitian epis
• 1/4 cup rice vinegar
• 2 tbsp ground turmeric

Instructions

• Preheat the oven to 350 degrees.
• Wash and pat dry the chicken. Cut the chicken into 1-inch pieces. In a skillet with heat oil, cook the chicken until golden brown on all sides. Then transfer to a paper toweled plate. Do not discard the oil.
• Add the onions and garlic and cook for 45 seconds or until fragrant. Then transfer the onions and garlic, including the oil into a baking dish.
• Add the paprika, allspice, better than bouillon or Haitian epis, and turmeric. Mix well.
• Add the rice and water. Rice vinegar and chicken. Topped with parsley. Mix well. Cover with aluminum foil.
• Bake for 35 minutes covered on 350 degrees.
• Then add the peas and mix well, cover, and bake again for and additional 8 minutes. Remove from the oven, fluff and let cool. Serve warm and enjoy.

Nutrition

Serving: 6Servings | Calories: 360kcal | Carbohydrates: 28g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 707mg | Potassium: 171mg | Fiber: 3g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 13.2mg | Calcium: 50mg | Iron: 3.4mg

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