Caribbean Chicken Rice Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 pound ground chicken
03 -
1 medium yellow onion, finely diced
04 -
1 celery stalk, finely diced
05 -
½ green bell pepper, finely diced
06 -
½ red bell pepper, finely diced
07 -
3 garlic cloves, minced
08 -
1 teaspoon fresh ginger, minced
09 -
1 Scotch bonnet or habanero pepper, minced (leave out if you prefer less heat)
→ Seasonings & Sauces
10 -
2 teaspoons all-purpose seasoning blend
11 -
1 teaspoon dried thyme
12 -
½ teaspoon freshly ground black pepper
13 -
2 tablespoons green seasoning (homemade or from the store)
14 -
2 teaspoons soy sauce
15 -
1½ teaspoons browning sauce
→ Rice & Liquid
16 -
1½ cups long-grain white rice, rinsed well
17 -
1½ cups low-sodium chicken broth
18 -
1 cup water
19 -
2 bay leaves
→ Garnish
20 -
1 green onion, chopped
21 -
⅓ cup fresh cilantro, chopped
# Instructions:
01 -
Warm the olive oil in a large skillet or Dutch oven over medium heat. Crumble in the ground chicken and cook for about 6 to 8 minutes, breaking it up with your spoon as it cooks, until it's nicely browned and cooked through.
02 -
Toss in the diced onion, celery, and both bell peppers. Let them cook for 4 to 5 minutes, stirring now and then, until they start to soften and become tender.
03 -
Mix in the minced garlic, ginger, and Scotch bonnet pepper. Let everything cook together for about 30 seconds until you can really smell those wonderful aromas.
04 -
Sprinkle in the all-purpose seasoning, thyme, and black pepper. Give it a good stir to coat everything evenly.
05 -
Pour in the green seasoning, soy sauce, and browning sauce. Let this simmer for a minute or two so the meat can soak up all those delicious flavors.
06 -
Fold in the rinsed rice, then pour in the chicken broth and water. Drop in the bay leaves and bring everything to a rolling boil.
07 -
Turn the heat down to low, put the lid on, and let it simmer gently for 20 to 22 minutes until the rice is perfectly tender and has absorbed all the liquid.
08 -
Take the pot off the heat and fish out the bay leaves. Fluff up the rice with a fork, then fold in the chopped green onions and cilantro. Serve it up while it's hot.
# Notes:
01 -
Don't worry if you can't find browning sauce—the dish will still be incredibly tasty, just a bit lighter in color.
02 -
You can make your own green seasoning and browning sauce at home, or pick them up at Caribbean or international grocery stores.
03 -
If you have leftover cooked vegetables, feel free to toss them in during step 2 and just warm them through.
04 -
Already have cooked rice? Skip the simmering step and just stir it in to heat through at the end.