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Easy Chicken Flavoured Rice Recipe

Chicken-flavored rice. A comforting and flavourful seasoned rice with Caribbean roots, this dish balances lightness for summer with warmth for fall and winter. The addition of roucou (annatto extract) lends both earthy flavor and a vibrant color, a culinary gift from the native peoples of the Caribbean. Similar to “Spanish Rice” enjoyed across the islands, this recipe is versatile, simple, and deeply satisfying.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Rice & One-Pot, Sunday Dinners
Ingredients Method

Ingredients
  

  • 1 1/2 tablespoons butter
  • 1 medium onion diced
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 3 small sprigs thyme
  • 1 stalk celery with leaves chopped
  • 2 pimento peppers chopped
  • 1 1/2 tablespoons chicken bouillon powder
  • 1 1/2 tablespoons roucou annatto extract
  • 2 cups par-boiled brown rice washed, drained
  • 2 1/2 cups chicken stock
  • 1 1/2 cups water
  • 2 tablespoons chives chopped

Method
 

  1. Heat the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery, and pimento peppers. Lower the heat to medium-low and cook for 3 minutes.
  2. Push everything to the side of the pan, clearing the center. Add the chicken bouillon powder and toast lightly.
  3. Stir in the roucou and mix well to combine the flavors. Cook for another 2 minutes.
  4. Add the washed and drained rice, stirring gently to coat with the seasonings.
  5. Pour in the chicken stock and water. Increase the heat and bring to a boil.
  6. Reduce to a simmer, partially cover with a lid, and cook for 25 minutes.
  7. Turn off the stove, cover fully, and let the rice rest on the hot burner for 10–15 minutes.
  8. Fluff with a fork and fold in the chopped chives before serving. I enjoy this with Stewed Oxtail as well as Jamaican Steamed Snapper.
  9. Optional Ingredients: 1 teaspoon grated garlic | 1 teaspoon grated ginger | 1 small scotch bonnet pepper (finely diced) or dried pepper flakes. To make this rice dish fully vegan or vegetarian, use vegan or vegetarian stock and stock powder. 

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