Caribbean Style Chicken with Steamed Rice

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Caribbean Style Chicken with Steamed RiceIf you've ever been to Caribbean islands, you'll be hooked to the local cuisine. Today's classic recipe includes delicious chicken chunks with tangy steamed rice. There are several variants of the Caribbean chicken recipe and I've opted for the popular alternative. This chicken is so versatile that you can include it with noodles, pasta and rice or with just about anything. One can roast it, grill it, saute it or can simply cook in thick gravy. Sometimes, I also add potatoes to this chicken to increase the overall quantity. Although you can keep it for 2 to 3 days in a refrigerator, nothing tastes better than piping hot serving when it's fresh and steamy. Let's make this tangy and mouth-watering chicken recipe.

Caribbean Style Chicken with Steamed Rice
Caribbean Style Chicken with Steamed Rice

Spicy Caribbean chicken with piping hot rice

Enjoy this spicy and fulfilling chicken and rice preparation with hot Caribbean spices which gives aromatic and so pungent flavor to make you hungry.

Preparation Time: 40 minutes
Cooking time: 50 minutes
Servings: 4

  • 800 gm boneless chicken (chopped)
  • 400 gm long grain rice (soaked overnight)
  • 1/2 tsp allspice (coarsely ground)
  • 1/4 cup fresh lime juice
  • 1/2 tsp nutmeg powder
  • 2 to 3 jalapenos (finely chopped)
  • 2 tsp soy sauce
  • 1 tsp dried thyme
  • 3 to 4 garlic cloves (finely chopped)
  • 2 to 3 green onions (finely chopped)
  • 1 tsp ginger (finely chopped)
  • 1 tsp lime zest
  • 1/4 tsp black pepper (coarsely ground)
  • 1 tsp lime juice
  • pinch of rock salt
  • 4 to 5 tsp extra virgin olive oil
  • salt to taste


  1. Wash all the chicken pieces under running water and make deep cuts with a sharp knife.
  2. Add allspice, lime juice, nutmeg powder, jalapenos, soy sauce, dried thyme, garlic cloves, green onion, ginger, lime zest, black pepper and salt in a blender.
  3. Blend it into a smooth paste.
  4. Take a large bowl and add chicken pieces and blended marinade in it.
  5. Mix well till the marinade is applied well on the chicken pieces.
  6. Cover with aluminum foil and refrigerate for about 15 minutes.
  7. Heat 4 glasses of water in a deep pan and bring it to a boil.
  8. Add 1 tsp lime juice and rock salt in it.
  9. Add rice in a steaming container and place above the boiling water.
  10. Cover the lid and simmer for about 30 minutes.
  11. Heat 5 tsp olive oil in a large wok.
  12. Add marinated chicken pieces and stir fry for about 3 to 4 minutes.
  13. Add quarter cup of water and cover the lid.
  14. Simmer for about 10 minutes.
  15. Place steamed rice on a serving plate.
  16. Top it with spicy and tangy chicken pieces and serve hot.


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