Description
A vibrant Caribbean-style chicken plate served with seasoned rice, savory beans, and sweet fried plantains, offering a perfect balance of flavors and textures.
Ingredients
- 4 chicken thighs or breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (400g) red beans, drained and rinsed
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 ripe plantains, sliced
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons fresh cilantro or parsley, chopped
- Juice of 1/2 lime
Instructions
- Season chicken with garlic, paprika, thyme, allspice, cumin, salt, and pepper.
- Heat olive oil in a skillet and cook chicken for 6–7 minutes per side until fully cooked and golden. Set aside.
- In a pot, sauté onion and bell pepper until softened.
- Add rice and stir for 1–2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Stir in beans and cook for another 5 minutes until heated through.
- Heat vegetable oil in a pan and fry plantain slices until golden and caramelized on both sides.
- Serve chicken over rice and beans with fried plantains on the side.
- Garnish with chopped herbs and a squeeze of lime juice before serving.
Notes
- Use ripe (yellow with black spots) plantains for sweetness.
- Marinate chicken for 1–2 hours for deeper flavor.
- Add coconut milk to rice for a richer Caribbean taste.
- Adjust spices for more heat by adding chili or Scotch bonnet pepper.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean