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Caribbean Chicken with Turmeric Rice Pilaf

Caribbean Chicken with Turmeric Rice Pilaf

Servings: 4



  • 1 cup pineapple chunks (can use fresh, frozen, or canned)
  • 4 each leg quarters
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp ground all spice
  • 1/2 tsp nutmeg
  • 1 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil

Rice Pilaf

  • 1 cup uncooked long-grained rice (for low carb option: use 4 cups of cauliflower rice)
  • 2 cups water (omit if using cauliflower rice)
  • 1/2 cup diced white onion
  • 2 each cloves minced
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: cutting board, knife, roasting rack, oven, sauce pot, spatula
  • Pre-heat oven to 400F. Marinate the chicken with the seasonings and coat with olive oil
  • Dice the onions and bell pepper. Chop the onions and mince the garlic.

Cooking Method:

  • Place the chicken in the oven for 35-45 minutes. Cook until it reaches an internal temperature of 165F.
  • Meanwhile, prepare the rice pilaf. Add oil to a pot on medium high heat.
  • Add the onions to the pot and saute until it softens and turns translucent, then add the garlic, bell peppers.
  • Next, add the rice and seasonings. Mix well until the rice is toasted and fully coated with the seasonings. Then add the green onions.
  • Pour in the water and bring it to a boil. Once it reaches a rolling boil, reduce the leat to low heat and let it simmer. Cover the pot with a lid and let it cook for 15-20 minutes until the rice is tender. (Note: If you are using cauliflower rice, omit the water. Just saute the cauliflower rice on medium high heat for about 5 to 7 minutes until it is cooked and tender)
  • Once the rice is cooked, fluff it with a fork.
  • Serve the chicken with the rice pilaf. Top it off with fresh pineapple. Eat and enjoy!