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.
Servings 6 Servings
Calories 360kcal
Ingredients
Ingredients for the chicken:
- ¼ cup olive oil
- ½ teaspoon kosher salt or to taste
- ½ teaspoon ground black pepper to taste or to taste
- 1 lb. Chicken breast cut into 1-inch pieces.
Ingredients for the rice:
- 2 tablespoon fresh curly parsley
- 1 ½ teaspoon paprika
- ¼ cup yellow onions chopped
- 2 teaspoon minced garlic
- 2 cups hot water
- 1 cup long-grain white rice
- 1 cup frozen sweet peas
- 1 ½ teaspoon allspice
- 1 teaspoon better than bouillon or Haitian epis
- ¼ cup rice vinegar
- 2 tablespoon 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