Haitian Style Chicken and Rice

8 servings


  • 2 cups brown rice
  • 2 large bell peppers
  • 1 large onion
  • ½ small serrano pepper
  • 2 limes
  • 2 pounds boneless, skinless chicken thighs
  • 2 Tablespoons canola oil
  • ¾ cup orange juice
  • ¼ cup water
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Haitian Style Chicken and Rice


  1. Cook brown rice following package directions. While rice cooks, make chicken and veggies.
  2. Rinse and dice bell peppers. Peel, rinse, and dice onion. Rinse and mince chili pepper.
  3. Rinse limes and cut in half. In a small bowl, squeeze juice. Discard seeds.
  4. Trim any excess fat from chicken. Cut into 1 inch cubes.
  5. In a large skillet over medium high heat, heat oil. Add chicken cubes. Cook until brown on all sides, about 3 4 minutes. If needed, brown in 2 batches.
  6. Add onion, chili pepper, and bell peppers. Cook 3 minutes more.
  7. Stir in lime juice, orange juice, water, thyme, salt, and pepper. Bring to a boil. Reduce heat to low. Cook uncovered until chicken is cooked through, about 15 20 minutes. If sauce is not yet thick and syrupy, turn heat to medium high. Simmer, stirring constantly, until sauce thickens.
  8. Serve over brown rice.

Chef’s notes:

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