Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Cooking Matters.

3.6 from 10 votes
Haitian Style Chicken and Rice
Cook Time
45 mins
Total Time
45 mins
Haitian inspired chicken thighs with brown rice
Course: Main Dish
Servings: 8
  • 2 cups brown rice uncooked
  • 2 pounds boneles, skinless chicken thighs
  • 2 tbsp canola oil
  • 1/4 cup water
  • 1 small lime, juiced
  • 1/4 tsp dried thyme or 1 tbs fresh
  • 1 onion diced
  • 2 bell peppers diced
  • 1/2 small serrano or jalapeno pepper, seeds removed and diced (optional)
  • 1 garlic clove minced
  • pinch salt
  • pinch pepper
  1. Prepare brown rice according to package directions.
  2. On a separate plastic cutting board, trim the excess fat from the chicken thighs and dice into 1 inch cubes.
  3. Place a skillet on medium heat and add the oil. Once the pan is hot, add the chicken cubes and cook until they are browned on all sides, about 3-4 minutes.
  4. Add the water, lime juice, thyme, onions, peppers, garlic, salt and pepper. Cook for another 3 minutes.
  5. Reduce heat to low, cover, and cook for 15-20 minutes.
  6. Serve over brown rice.
  • Top with diced ripe avocado and more bell peppers
  • Use cubed pork loin or chicken breast instead of chicken thighs
  • Use a habanero pepper instead. Put the pepper into the mixture whole during step 4 and remove before serving.

Nutrition label

en English