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Your Family Today

Smothered Caribbean Chicken and Rice

Coconut milk gives this creamy skillet supper a breezy island flair.

If you add a colorful toss of diced tomato, cantaloupe and cucumber to this, you’ll cover all your nutritional bases in one dish. Get a jump start on the prep work by slicing the onions, chopping the parsley and cutting up the veggies and fruit ahead of time.

Makes 4 servings

2 teaspoons olive or vegetable oil
1.5 pounds boneless skinless chicken thighs, cut in large pieces
1 cup white jasmine or basmati rice
4 green onions, sliced
2 teaspoons minced garlic
14.5-ounce can chicken broth
1/2 cup unsweetened coconut milk
1 medium lime (2 teaspoons grated lime zest, plus 2 tablespoons lime juice)
1/2 teaspoon salt
1/4 cup coarsely chopped fresh cilantro or parsley


  1. In a large nonstick skillet, heat oil over medium-high heat.
  2. Add chicken and cook, turning, until browned all over, about 8 minutes. Set aside.
  1. Add rice, green onions and garlic to skillet and cook, stirring, until rice looks milky, about one minute.
  1. Add broth, coconut milk, lime zest, lime juice and salt, and bring to simmer. Return chicken to skillet and cover tightly with lid or foil.
  1. Cook until rice has absorbed all the liquid, about 15 to 20 minutes. Stir in cilantro or parsley and serve.
Nutrition information (per serving) 483 calories; 17.9 g fat; 90 mg cholesterol; 765 mg sodium; 43.5 g carbohydrate; 2 g fiber; 35 g protein.



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Panama City Beach, FL
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