Caribbean Chicken and Rice is a vibrant, aromatic one-pot meal that brings the bold flavors of the Caribbean straight to your dinner table. Featuring tender, perfectly seasoned chicken simmered with fragrant rice, colorful vegetables, and a blend of warm spices like thyme, allspice, and smoked paprika, this dish bursts with rich, tropical tastes. The addition of creamy coconut milk and the subtle heat from Scotch bonnet peppers make this recipe a true celebration of Caribbean cuisine.
This dish is incredibly versatile—ideal for a hearty family dinner, an impressive potluck contribution, or a centerpiece at any Caribbean-themed party. The chicken is seared to lock in flavor and juices, while the rice cooks to fluffy perfection, infused with the savory essence of the chicken and spices. The medley of bell peppers, onions, and tomatoes adds color and depth, making every bite exciting and satisfying.
Why You’ll Love This Recipe
- Bold, Tropical Flavors: The combination of allspice, thyme, coconut milk, and Scotch bonnet peppers creates a rich, fragrant, and slightly spicy dish that will transport you to the islands.
- Easy One-Pot Meal: Everything cooks in one pot for minimal cleanup and maximum flavor fusion.
- Customizable: Adjust spice levels or swap vegetables and proteins like shrimp or tofu to suit your taste.
- Complete and Balanced: Protein, vegetables, and carbs all in one satisfying dish.
- Perfect for Any Occasion: Great for busy weeknights, family dinners, or special gatherings.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground allspice
- 1 tsp garlic powder
- ½ tsp onion powder
For the Rice:
- 2 tbsp 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 (whole or minced; substitute habanero for less heat)
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1½ cups long-grain white rice or basmati rice
- 1½ cups chicken broth
- 1 cup coconut milk
- 1 tsp salt (adjust to taste)
- ½ cup frozen peas (optional)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish)
Instructions
1. Season the Chicken
Mix salt, pepper, paprika, allspice, garlic powder, and onion powder. Pat chicken dry and rub seasoning all over. Let rest 10-15 minutes to absorb flavors.
2. Sear the Chicken
Heat oil in a large heavy pot or Dutch oven over medium-high heat. Sear chicken skin-side down for 4-5 minutes each side until golden. Remove and set aside.
3. Sauté the Vegetables
In the same pot, add onion, garlic, and bell peppers. Cook 3-4 minutes until softened. Stir in tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika. Cook 2 more minutes to release aromas.
4. Add Rice and Liquids
Mix in rice, coating it well with veggies and spices. Pour in chicken broth and coconut milk. Add salt, then nestle seared chicken on top skin-side up.
5. Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is tender and chicken reaches 165°F (74°C). Stir occasionally to prevent sticking.
6. Add Peas and Rest
Stir in peas during the last 5 minutes. Remove from heat and let sit covered 5-10 minutes to finish cooking and blend flavors.
7. Garnish and Serve
Fluff rice and garnish with green onions and cilantro. Serve hot with lime wedges for a fresh, zesty touch.
Tips & Variations
- Use a Dutch oven for even heat and to prevent burning.
- Adjust heat by using fewer seeds in the Scotch bonnet or substituting milder peppers.
- Add veggies like carrots or zucchini for extra nutrition.
- Swap chicken for shrimp or fish for a seafood twist.
- Try brown rice for a healthier version; increase cooking time accordingly.
- For a jerk chicken version, marinate the chicken with jerk seasoning before cooking.
Storage & Serving Suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave. Freeze portions for up to 3 months, thaw overnight in the fridge.
Serve with fried plantains, a fresh green salad, or coleslaw to complete your Caribbean feast.
Enjoy this easy and delicious Caribbean Chicken and Rice that fills your kitchen with vibrant aromas and your plate with authentic tropical flavors!