Caribbean Chicken with Rice and Beans

Name: Caribbean Chicken with Rice and Beans
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 300g Rice; 450ml Coconut Milk; 1 can of Canned Beans; 1/2 Onion; 1/2 Bell Pepper; 6g Salt; 600g Chicken Breast; 1 tbsp Oregano; 1 tbsp Cumin; 1 tbsp Paprika Powder; 2 tbsp Soy Sauce; 2 tbsp Worcestershire Sauce; 1 Bay Leaf; Some Panca Chili, optional; Some Salt, for seasoning; Some Pepper (Black), for seasoning

Ein aromatisches karibisches Hähnchengericht: saftig marinierte Hähnchenbrust, goldbraun angebraten und zusammen mit Zwiebel und Paprika in einer würzigen Sauce aus Soja‑ und Worcestershiresauce sowie Kokosmilch geschmort. Dazu wird lockerer Reis mit Bohnen in cremiger Kokosmilch gegart — herzhaft, leicht exotisch und perfekt für ein gemütliches Abendessen.

Ein aromatisches karibisches Hähnchengericht: saftig marinierte Hähnchenbrust, goldbraun angebraten und zusammen mit Zwiebel und P... Show more

By LATINO KITCHEN | NACHOFELD · Original recipe

Health Grade

A · Excellent

Time

55 min

Price

1,13 €

Calories

704 kcal

healthy

high protein

low fat

low sugar

Method

Rinse the basics

Rinse the rice in a fine-mesh sieve under cold water until the water runs less cloudy; this helps the grains cook up fluffy instead of gummy. Drain the canned beans, reserving about 150 ml of the canning liquid for the pot. Give the bell pepper a quick rinse and set everything aside.

Chop and slice

Peel and finely dice the onion. Halve the bell pepper, remove the seeds and white ribs, and dice it small so it softens evenly into the rice. Slice the chicken breasts into strips or thin cutlets of even thickness so they cook quickly and stay juicy.

Marinate the chicken

In a bowl, combine the chicken with oregano, cumin, paprika powder, soy sauce, Worcestershire sauce, the bay leaf, a few grinds of black pepper, and a little panca chili if you want some extra warmth and depth. Toss well so every piece is coated, then let it marinate for at least 20 minutes.

Heat the pot

Set a medium pot with a tight-fitting lid over medium heat so it is ready for the rice.

Cook rice and beans

Add the onion and bell pepper to the pot with 2 to 3 tablespoons of the coconut milk and cook, stirring, until softened and glossy, about 3 to 4 minutes. Stir in the rinsed rice for 1 minute, then add the beans, the reserved bean liquid, the remaining coconut milk, and the salt. Bring everything to a gentle boil, stir once, cover, reduce the heat to low, and cook for 18 minutes; turn off the heat and let it rest, still covered, for 10 minutes so the rice finishes steaming.

Heat the skillet

While the rice cooks, place a large nonstick or well-seasoned skillet over medium-high heat until it is properly hot.

Pan-fry the chicken

Lift the chicken out of the bowl, setting the bay leaf aside for a moment, then lay the pieces in the hot skillet in a single layer; cook in batches if needed. Sprinkle lightly with salt, cook without moving for 4 minutes, then turn the pieces and cook for 3 minutes more, until nicely browned and the thickest pieces reach 165° F. Pour in any remaining marinade with the bay leaf, including the oregano, cumin, paprika powder, soy sauce, Worcestershire sauce, black pepper, and optional panca chili, and let it bubble hard for 2 minutes until slightly glossy and fully cooked.

Fluff and serve

Fluff the coconut rice and beans with a fork, mixing the vegetables through and breaking up any compact spots. Taste and add a little more salt if needed. Spoon the rice onto plates and top with the glazed chicken and all the good pan juices.