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How to Make Caribbean Chicken: An Easy Tasty One Pot Chicken Recipe

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

An Easy One Pot Dish

Caribbean Chicken

Caribbean Chicken

I love one pot dishes: I really dislike washing up, it is a pet hate of mine so one pots are my favourite way to cook, however I don't want to lose out on any flavour. This dish is a simple dish but the different and easily found ingredients compliment each other to make a tasty one pot dinner. The prep is quick too as you only have to dice up some chicken breasts and slice and dice an onion, a pepper and a little chilli if using.

The flavours marry well to give an uncomplicated receipe. The zing of the lime juice loves the lightly spiced chicken breasts and the sweetness of the pineapple works well with the creamy texture of the coconut yogurt. The heat from the chilli powder adds some dept and brings everything nicely together. A scattering of fresh basil and coriander leaves and dinner is served.

I think this easy Caribbean dish is an tasty crowd pleaser: I hope you enjoy :)


Cook Time

Prep timeCook timeReady inYields

8 min

28 min

36 min

Serves four people

Ingredients

  • 500 grams boneless, skinless chicken breast, cut into medium sized chunks
  • 1 tbsp sweet chilli powder
  • 1 tbsp sweet paprika
  • 1/2 tsp turmeric powder
  • 1 onion, peeled, sliced and diced
  • 1 red pepper, sliced and diced
  • 1 tsp fresh ginger, grated
  • 2 garlic cloves, peeled and minced
  • 1 cup rice grains, uncooked
  • 1 cup hot chicken stock
  • 2 tbsp olive oil
  • 2 cups pineapple chunks
  • 1/2 fresh lime, zest and juice
  • 1 pot coconut yogurt
  • handful fresh coriander, finely chopped
  • handful fresh basil leaves
  • salt and pepper, to taste
  • 1 small red chilli (optional), finely sliced

Sealed Chicken Pieces

Chicken Breast Chunks

Chicken Breast Chunks

Instructions

  1. Put the chilli powder, paprika and turmeric into a large medium bowl. Add the chicken pieces and mix to coat evenly.
  2. Heat half the olive oil in a large pan over a moderate heat (a paella pan or something similar is perfect) and lightly fry the chicken pieces for 2 to 3 mins. Ensure that the chicken is completely sealed (no exposed raw bits). Remove the chicken to a clean plate and keep warm.
  3. Add the remaining olive oil to the pan and fry the onion and red pepper for 3 mins till softened. Do not brown. Add in the garlic and ginger, frying for another 2 mins.
  4. Pour in your rice grains and stir together. Next up is the hot chicken stock (a stock cub with added boiling water is fine).
  5. Cook the rice for 5 to 8 mins till beginning to soften. Put the chicken back in the pan and continue to cook for another 10 minutes. Don't be afraid to pour in a little extra water if needed, a little at a time or pineapple juice if you are using tinned pineapple.
  6. Add in the pineapple chunks. Next is the lime zest, lime juice and chopped coriander leaves. Pour over the coconut yogurt and stir but don't combine completely. The yogurt should sit a little separately on top.
  7. Scatter over the fresh basil leaves and season with salt and pepper to taste.
  8. Lastly sprinkle over the finely sliced red chilli(s) (if using). Serve straight to the table.
I Love My Everyday Chef Pan

I Love My Everyday Chef Pan

Cooks Tips:

  • Cook your rice for less or more depending on your own tastebuds. I like my rice cooked but not soft and certainly not mushy but I don't like hard grains either. Taste the rice as you cook and alter the cooking time by a few minutes more or less to get your own taste texture preference.
  • I like to add halved red cherry tomatoes to this dish when I have some ripe and ready cherries straight from the vine growing in my garden.
  • If you are serving a crowd or just want to make a real meal of it serve with a Caribbean salad: toss some pineapple chunks, orange segments, sliced red onion and mixed salad leaf together, drizzle over a little honey and freshly squeezed lime juice, add a crack of black pepper. Pronto.
  • I use coconut yogurt rather than coconut milk simply because 125ml is more than enough and I find it gives a lovely silky coconut flavour. I also save pennies and don't have left over coconut milk. I don't do frozen coconut milk. It never tastes the same.
  • If you like serious heat in your food go heavy on the fresh chillies including some seeds and serve with extra coconut yogurt and lime wedges on the side to cool things down.

© 2018 Gabriel Wilson

Comments

Kristen Howe from Northeast Ohio on September 28, 2018:

:-)

Gabriel Wilson (author) from Madeira, Portugal on September 28, 2018:

Too true Kristen :)

Kristen Howe from Northeast Ohio on September 27, 2018:

To each their own, Gabriel.

Gabriel Wilson (author) from Madeira, Portugal on September 27, 2018:

Hi Liz I so agree with you :) I have another one to share soon.

Me too Kristen hence the option lol but I have friends that love chilies. I think on the side is a good option :)

Kristen Howe from Northeast Ohio on September 26, 2018:

This sounds like a tasty meal. I could do without the chilies though.

Liz Westwood from UK on September 26, 2018:

This is my kind of recipe. Minimal effort for maximum taste.

Gabriel Wilson (author) from Madeira, Portugal on September 26, 2018:

Thanks Peggy hope you try it and like it :)

Peggy Woods from Houston, Texas on September 25, 2018:

That sounds really tasty. Thanks for your recipe and the photos.

Gabriel Wilson (author) from Madeira, Portugal on September 25, 2018:

It's an easy pleaser for everyone especially the washer upper :)

Eric Dierker from Spring Valley, CA. U.S.A. on September 25, 2018:

Looks great and doable