Print

Ultimate Caribbean-Style Herb Chicken with Rice and Rustic Potato Wedges

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and comforting dish featuring tender herb-infused chicken, fluffy rice, and crispy potato wedges, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups cooked white rice
  • 2 large russet potatoes, cut into 8 wedges each
  • 1 large onion, sliced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 lemon, halved
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the potato wedges with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes until golden and crispy.
  3. While the potatoes roast, heat the remaining oil and butter in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook until browned on all sides.
  5. Stir in the onion and bell pepper, sautéing until softened, about 5 minutes.
  6. Add the garlic, dried thyme, oregano, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
  7. Squeeze the juice from the lemon halves over the chicken and stir to combine.
  8. Add the cooked rice to the skillet, tossing well with the chicken and vegetable mixture until heated through.
  9. Garnish with fresh parsley and serve alongside the roasted potato wedges.

Notes

If you want extra flavor, marinate the chicken in herbs and spices for a few hours before cooking. Serve with a fresh salad or your favorite sauce.

Nutrition

Find it online: https://easyrecipecorner.com/ultimate-caribbean-style-herb-chicken-rice-potato-wedges/

Scroll to Top