Saint Vincent Curried Chicken and Rice
A flavorful one-pot dish featuring tender chicken simmered in a fragrant curry sauce with rice and peas, capturing the essence of Vincentian home cooking.
🧂 Ingredients
- 1.5 lb Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 tbsp All-purpose flour
- 2 tbsp Curry powder
- 0.5 tsp Goya seasoning
- 0.5 tsp Smoked paprika
- 0.5 tsp Dried Italian herbs
- 0.5 tsp Sazon seasoning(optional)
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1.5 tbsp Green seasoning
- 1 tbsp Vegetable oil
- 1 small Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 medium Potatoes(peeled and diced)
- 1.5 cup Water(plus more if needed)
- 1 cup Pigeon peas(cooked)
- 1 cup Long-grain rice(rinsed)
- 0.5 cup Coconut milk(full-fat)
- 1 sprig Fresh thyme
👨🍳 Instructions
- 1
In a bowl, combine chicken pieces with salt, black pepper, green seasoning, curry powder, Goya seasoning, smoked paprika, Italian herbs, and Sazon seasoning (if using). Mix well to coat the chicken. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
💡 Tip: Marinating longer will allow the flavors to penetrate the chicken more deeply. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the marinated chicken to the pot and brown on all sides. This will take about 5-7 minutes.
- 4
Stir in the diced potatoes and cook for 2-3 minutes, stirring to coat them with the chicken drippings and spices.
- 5
Add the rinsed rice, cooked pigeon peas, water, coconut milk, and fresh thyme sprig to the pot. Stir everything to combine. Bring the mixture to a boil.
💡 Tip: Ensure the rice is evenly distributed. - 6
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time.
💡 Tip: If the liquid seems to be drying out too quickly, add a little more water. - 7
Once cooked, remove the thyme sprig. Fluff the rice with a fork. Taste and adjust seasoning with salt if needed. Let it rest, covered, for 5 minutes before serving.
💡 Pro Tips
- ✓For a deeper flavor, marinate the chicken overnight.
- ✓If you don't have pigeon peas, black-eyed peas can be substituted.
- ✓Adjust the amount of curry powder to your spice preference.
🔄 Variations
- Add other vegetables like bell peppers or carrots along with the potatoes.
- Use chicken breast instead of thighs, but be mindful of cooking time to avoid drying out.