Bring the warmth of the islands to your kitchen with this Caribbean Chicken and Rice — a vibrant, aromatic, and hearty one-pot meal. Tender, juicy chicken is seasoned with bold spices, seared to perfection, then cooked alongside fluffy coconut rice and colorful vegetables. Each bite is infused with the rich flavors of thyme, allspice, and smoky paprika, balanced by creamy coconut milk and the gentle heat of Scotch bonnet peppers.
Perfect for busy weeknights, family dinners, or Caribbean-themed gatherings, this dish delivers a complete meal in a single pot — protein, veggies, and rice all in one. It’s comforting, exciting, and guaranteed to transport your taste buds straight to the tropics.
Why You’ll Love It
- Big, Bold Flavors – A mix of aromatic herbs, warm spices, and coconut milk creates a fragrant, irresistible dish.
- One-Pot Wonder – Less cleanup, more flavor.
- Customizable – Adjust spice levels, swap veggies, or even change up the protein.
- Hearty & Satisfying – Everything you need for a full meal in one dish.
- Halal-Friendly – Made with wholesome ingredients that fit halal diets.
Prep & Cooking Time
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
- Servings: 6
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 (or habanero), whole or minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1½ cups long-grain white 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 (garnish)
- Fresh cilantro (garnish)
Step-by-Step Instructions
1. Season the Chicken
Mix salt, pepper, paprika, allspice, garlic powder, and onion powder. Pat chicken dry, rub with spice blend, and let sit for 10–15 minutes.
2. Sear for Flavor
Heat oil in a large heavy pot or Dutch oven. Sear chicken skin-side down for 4–5 minutes per side until golden brown. Remove and set aside.
3. Sauté the Vegetables
In the same pot, cook onion, garlic, and bell peppers for 3–4 minutes. Stir in tomato, Scotch bonnet, thyme, allspice, and paprika. Cook 2 minutes more to release flavors.
4. Build the Rice Base
Add rice, stirring until coated with the spice-veggie mixture. Pour in chicken broth and coconut milk. Season with salt, stir, then nestle chicken back into the pot, skin-side up.
5. Simmer to Perfection
Bring to a boil, then reduce heat to low. Cover and cook for 25–30 minutes, until rice is tender and chicken is cooked through (165°F/74°C).
6. Add Final Touches
Stir in peas (if using) during the last 5 minutes. Remove from heat, cover, and let rest 5–10 minutes.
7. Serve & Enjoy
Fluff rice, garnish with green onions and cilantro, and serve with lime wedges for a zesty kick.
Tips for Success
- Use bone-in chicken for maximum flavor.
- Adjust spice level by adding or removing Scotch bonnet seeds.
- Letting the dish rest after cooking helps the rice absorb all the flavors.
- A heavy-bottomed pot prevents sticking and burning.
Recipe Variations
- Jerk Chicken & Rice – Marinate chicken in jerk seasoning before cooking.
- Seafood Version – Swap chicken for shrimp or fish, adding near the end.
- Brown Rice – Increase cooking time by 10–15 minutes and add extra liquid.
- Pineapple Twist – Stir in fresh pineapple for a sweet touch.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
Caribbean Chicken and Rice is more than just dinner — it’s an experience in every bite. Creamy coconut rice, fragrant spices, and juicy chicken make this dish a crowd-pleasing favorite you’ll want to make again and again.