Oven-baked chicken and rice was a staple growing up in my household. I mean who doesn’t love baked chicken? My parents would whip up mouthwatering baked chicken thighs seasoned in a tasty rub served on top of fluffy soft rice.
Ease of Making: Medium
This chicken and rice recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sautéed aromatics such as onions, bell peppers, and minced garlic.
And my favorite part of the dish is pairing it with diced pineapple. The sweet and tart flavors of the pineapple pair well the savory and spicy flavors of the Caribbean species.
This is definitely a dish that is vibrant and full of flavor and a great twist on chicken and rice.
Meal Prep Tips for Caribbean Chicken and Rice Recipe
Many recipes normally start with searing chicken on the stovetop and rendering out the fat to get it crispy and golden brown.
For this recipe, there is no need for that extra step because the seasoned chicken will roast in a hot oven and the oven will do all the work.
If you want to keep it low fat, remove the skin or you can use boneless chicken breasts or boneless chicken thighs instead of chicken thighs in this recipe. Just be sure to reduce the amount of time you cook the chicken by about 10-15 minutes. Use a thermometer to make sure that the chicken has cooked to an internal temperature of 165F,
What rice should I use?
Long grained white rice is what you normally would use for rice pilaf, but you can also swap it out for brown rice or barley which are great whole grain options. If you want to keep it low carb, then use cauliflower rice as an option.
If you love this recipe, check out these other recipes we know you’ll love too:
Caribbean Chicken with Turmeric Rice Pilaf
Equipment
Ingredients
Chicken
Rice Pilaf
Instructions
Video
Notes