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Caribbean Chicken Rice Bowl

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This Caribbean Chicken Rice Bowl features tender, marinated chicken served over creamy coconut rice, topped with a sweet mango chutney. It’s a vibrant dish that brings the flavors of the tropics to your table.

Ingredients

Scale
  • For the Chicken:
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • For the Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth (or water)
  • 1/2 teaspoon salt
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • For the Mango Chutney:
  • 1 ripe mango, peeled and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • For Serving:
  • Sliced avocado (optional)
  • Lime wedges (for garnish)

Instructions

  1. Start by marinating the chicken: In a bowl, combine 2 tablespoons of olive oil, minced garlic, grated ginger, allspice, cumin, smoked paprika, cayenne pepper, salt, black pepper, and lime juice. Whisk until well mixed.
  2. Add 1 lb of boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour in the refrigerator for deeper flavor.
  3. While the chicken marinates, rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
  4. In a medium saucepan, combine the rinsed rice, 2 cups of chicken broth (or water), and 1/2 teaspoon of salt. Bring to a boil over medium-high heat.
  5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. You’ll know it’s ready when the rice is tender and fluffy. Avoid lifting the lid too often, as this will disrupt the cooking process.
  6. In the meantime, heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs to the skillet. Cook for 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes, or until the chicken is no longer pink inside and reaches an internal temperature of 165°F (75°C).
  7. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. This helps retain its juices.
  8. While the chicken is resting, prepare the mango chutney by combining 1 diced ripe mango, 1/4 cup of finely chopped red onion, and 1/4 cup of finely chopped red bell pepper in a bowl. Stir in 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, minced ginger, ground cinnamon, cayenne pepper, and salt to taste. Let it sit for at least 5 minutes to meld the flavors.
  9. To assemble the bowls, fluff the cooked rice with a fork and divide it into serving bowls. Top with sliced chicken, a generous scoop of mango chutney, and garnish with chopped cilantro and lime wedges.

Nutrition

Keywords: Be sure to marinate the chicken for at least 15 minutes; however, if time permits, letting it sit in the fridge for up to an hour will intensify the flavors significantly. When cooking the rice, resist the urge to lift the lid. This keeps the steam trapped inside for perfectly cooked rice.

Find it online: https://crumella.com/tropical-chicken-rice-bowl-with-mango-bliss/