Caribbean Chicken and Rice Recipe

Introduction

Caribbean Chicken and Rice is a vibrant, flavorful one-pot meal that combines tender, spiced chicken with fragrant rice cooked in coconut milk and spices. This dish brings the warmth of the islands to your dinner table with minimal fuss and maximum taste.

Ingredients

• 6 bone-in, skin-on chicken thighs (or drumsticks)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons vegetable oil (or coconut oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium tomato, chopped
• 1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1½ cups long-grain white rice (or basmati rice)
• 1½ cups chicken broth
• 1 cup coconut milk
• 1 teaspoon salt (adjust to taste)
• ½ cup frozen peas (optional)
• 2 green onions, sliced (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Step 1: In a small bowl, combine the salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken thighs dry with paper towels, then rub the spice mixture all over the chicken, ensuring it’s evenly coated. Let the chicken sit for 10-15 minutes to allow the flavors to penetrate.
2. Step 2: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pot and set it aside.
3. Step 3: In the same pot, add the chopped onion, garlic, and bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, and cook for another 2 minutes to toast the spices and release their aroma.
4. Step 4: Stir in the rice, ensuring it’s well coated in the vegetable mixture. Pour in the chicken broth and coconut milk, then stir to combine. Add 1 teaspoon of salt (or to taste). Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.
5. Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C). Check the pot occasionally and stir gently to prevent the rice from sticking.
6. Step 6: If using frozen peas, stir them into the rice during the last 5 minutes of cooking. Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes to allow the flavors to meld.
7. Step 7: Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro. Serve hot, with lime wedges on the side for a zesty kick.

Tips & Variations

• For milder heat, remove the vein and seeds from the Scotch bonnet or habanero pepper before cooking.
• Substitute chicken thighs with drumsticks or boneless chicken if preferred, adjusting cooking time accordingly.
• Add diced pineapple or mango for a sweet tropical twist.
• Use coconut oil instead of vegetable oil for a richer flavor.
• For a vegetarian version, omit the chicken and use vegetable broth, adding extra vegetables or plant-based protein.

Storage

Store leftover Caribbean Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore moisture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this recipe?

Yes, long-grain white rice or basmati rice works best for this dish because they cook evenly and absorb flavors well. Avoid quick-cooking or instant rice as they may turn mushy.

How spicy is the Scotch bonnet pepper, and can I omit it?

Scotch bonnet peppers are quite hot, adding significant heat and authentic flavor. If you prefer less spice, substitute with a milder pepper like jalapeño or omit it entirely; the dish will still be delicious.

Caribbean Chicken and Rice Recipe

Print Recipe

★★★★★

5 from 114 reviews

This vibrant Caribbean Chicken and Rice recipe features tender, spice-rubbed chicken thighs cooked with aromatic herbs, Scotch bonnet pepper, and a rich blend of coconut milk and chicken broth. The one-pot method melds flavors beautifully, resulting in a comforting and flavorful dish inspired by classic Caribbean cuisine.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

For the Chicken

• 6 bone-in, skin-on chicken thighs (or drumsticks)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

For the Rice

• 2 tablespoons vegetable oil (or coconut oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium tomato, chopped
• 1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1½ cups long-grain white rice (or basmati rice)
• 1½ cups chicken broth
• 1 cup coconut milk
• 1 teaspoon salt (adjust to taste)
• ½ cup frozen peas (optional)
• 2 green onions, sliced (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Season the Chicken: In a small bowl, combine salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat chicken thighs dry with paper towels, then rub the spice mixture evenly over the chicken. Let it sit for 10-15 minutes to allow flavors to penetrate.
2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken skin-side down and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside. The chicken will finish cooking later with the rice.
3. Sauté the Vegetables: In the same pot, add chopped onion, garlic, and diced bell peppers. Sauté for 3-4 minutes until softened and fragrant. Add chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika. Cook another 2 minutes to toast spices and release aroma.
4. Add the Rice and Liquids: Stir in the rice to coat it with vegetable mixture. Pour in chicken broth and coconut milk, stir to combine. Add 1 teaspoon salt or to taste. Nestle seared chicken thighs back into the pot skin-side up on top of the rice mixture.
5. Simmer the Chicken and Rice: Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 25-30 minutes until rice is tender and chicken is cooked through (internal temp 165°F/74°C). Stir gently occasionally to prevent sticking.
6. Add Peas and Rest: Stir frozen peas into rice during the last 5 minutes of cooking if using. Once cooked, remove pot from heat and let rest covered for 5-10 minutes to let flavors meld and rice absorb remaining liquid.
7. Garnish and Serve: Fluff rice with a fork and garnish with sliced green onions and fresh cilantro. Serve hot with lime wedges for an added zesty kick.

Notes

• Use Scotch bonnet pepper for authentic heat, or substitute with habanero for milder spice.
• Make sure to sear chicken well to lock in juices and add flavor.
• Adjust salt to taste after adding liquids.
• Resting the rice after cooking ensures better texture and flavor absorption.
• Serve with lime wedges to brighten the dish.

Keywords: Caribbean chicken, chicken and rice, one-pot meal, spicy chicken, coconut rice, Caribbean cuisine