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Caribbean Chicken and Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/caribbean-chicken-and-rice-recipe/