Massachusetts WIC Program

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

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3.77 from 13 votes

Haitian Style Chicken and Rice

Haitian inspired chicken thighs with brown rice
Cook Time45 mins
Total Time45 mins
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


  • Prepare brown rice according to package directions.
  • On a separate plastic cutting board, trim the excess fat from the chicken thighs and dice into 1 inch cubes.
  • 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.
  • Add the water, lime juice, thyme, onions, peppers, garlic, salt and pepper. Cook for another 3 minutes.
  • Reduce heat to low, cover, and cook for 15-20 minutes.
  • 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.
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