Description
This Caribbean Chicken Rice Bowl features tender chicken marinated in spices, served over fluffy rice and topped with a zesty mango chutney. It’s a vibrant dish that brings a taste of the tropics to your kitchen.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Juice of 1 lime
- 1 cup long-grain white rice (e.g., jasmine or basmati)
- 2 cups chicken broth (or water)
- ½ teaspoon salt
- 1 tablespoon coconut oil (optional)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 ripe mango, peeled and diced
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt, to taste
- Juice of ½ lime
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Begin by marinating the chicken. In a bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, smoked paprika, ground allspice, cayenne pepper, salt, black pepper, and lime juice. Mix well and let it marinate for at least 10 minutes while you prep the other ingredients.
- While the chicken is marinating, rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook up fluffy. Set it aside.
- In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil. Add the rinsed rice and ½ teaspoon of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes per side until they are browned and cooked through (internal temperature should reach 165°F or 74°C). Avoid overcrowding the pan to ensure even cooking and a nice sear.
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. In the same skillet, add the diced red onion, red bell pepper, black beans, and corn. Sauté for about 5 minutes until the vegetables are tender and colorful. Season with salt and pepper to taste.
- Prepare the mango chutney in a separate bowl by mixing diced mango, brown sugar, apple cider vinegar, grated ginger, ground cumin, cayenne pepper, salt, and lime juice. Stir until well combined and set aside.
- Now, it’s time to assemble your Caribbean Chicken Rice Bowl. Start with a base of fluffy rice, add the sautéed vegetables, and top with sliced chicken thighs. Drizzle generously with mango chutney and garnish with fresh cilantro and lime wedges. Enjoy your vibrant meal!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Grilling and Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Let the chicken marinate for at least 10-15 minutes for better flavor. Use a meat thermometer to ensure the chicken is cooked perfectly. Adjust the sweetness of the mango chutney to your preference.