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Caribbean Chicken and Rice

Caribbean Chicken and Rice

Caribbean Chicken and Rice is a vibrant, flavorful dish that brings the essence of island life straight to your plate. Infused with aromatic spices, colorful vegetables, and a hint of sweetness, this one-pot wonder is a staple across the Caribbean. It’s the kind of meal that makes you feel like you're dining beachside under palm trees—warm, bold, and unforgettable.
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Total Time 1 hour
Servings 6

Ingredients
  

  • 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
 

  • Step 1: Season the Chicken
  • 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.
  • Step 2: Sear the Chicken
  • 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. (The chicken will finish cooking later with the rice.)
  • Step 3: Sauté the Vegetables
  • 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.
  • Step 4: Add the Rice and Liquids
  • 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.
  • Step 5: Simmer the Chicken and Rice
  • 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 to the bottom.
  • Step 6: Add Peas and Rest
  • 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. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.
  • Step 7: Garnish and Serve
  • Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro. Serve the Caribbean Chicken and Rice hot, with lime wedges on the side for a zesty kick.