Caribbean Chicken and Rice is a vibrant, flavorful one-pot dish that captures the essence of Caribbean cuisine. Bursting with aromatic spices, colorful vegetables, tender chicken, and perfectly seasoned rice, this dish is a comforting yet exciting meal that transports your taste buds to the tropics. Featuring a medley of warm spices like thyme, allspice, and paprika, alongside coconut milk and the heat of Scotch bonnet peppers, this recipe is a true celebration of Caribbean flavors.
This dish is not only delicious but also versatile—it can be served as a hearty family dinner, a crowd-pleasing potluck dish, or a centerpiece for a Caribbean-themed gathering. The chicken is seasoned and seared to perfection, infusing the rice with a rich, savory flavor as it cooks. Meanwhile, the combination of bell peppers, onions, and tomatoes adds both color and depth to the dish.
One of the best things about Caribbean Chicken and Rice is that it’s a complete meal, with protein, vegetables, and carbs all cooked in the same pot. It’s budget-friendly, easy to prepare, and sure to become a favorite in your weekly meal rotation. Let’s dive into this flavorful recipe and bring the vibrant tastes of the Caribbean to your kitchen!
Why You’ll Love This Recipe
- Bold and Vibrant Flavors: The combination of allspice, thyme, coconut milk, and Scotch bonnet peppers creates a dish that’s fragrant and full of life.
- One-Pot Wonder: This dish is cooked in a single pot, making cleanup a breeze and allowing the flavors to meld beautifully.
- Customizable: You can adjust the spice level, use different vegetables, or swap chicken for other proteins like shrimp or tofu.
- Complete Meal: With chicken, rice, and vegetables all in one dish, it’s a hearty and satisfying meal.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, Caribbean Chicken and Rice is always a hit.
- Halal-Friendly: Made with simple, wholesome ingredients that fit halal dietary guidelines.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Serving Size: 1 chicken thigh with 1 cup of rice
Nutritional Information (per serving)
- Calories: 520
- Carbohydrates: 50g
- Protein: 28g
- Fat: 22g
- Fiber: 4g
- Sugar: 4g
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)
Step-by-Step 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.
Ingredient Background
Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe because they stay juicy and infuse the rice with rich flavor as they cook. Drumsticks or boneless thighs can also be used.
Scotch Bonnet Pepper: A staple in Caribbean cuisine, Scotch bonnet peppers add heat and fruity undertones. Use it whole for mild heat or minced for a spicier kick.
Coconut Milk: Coconut milk adds creaminess and subtle sweetness to the rice, balancing the heat of the Scotch bonnet pepper.
Allspice: Made from dried berries of the pimento tree, allspice is essential to Caribbean cooking, lending warm, clove-like notes to the dish.
Rice: Long-grain white rice or basmati rice works best for this recipe, as they remain fluffy and separate when cooked.
Technique Tips
- Sear for Flavor: Searing the chicken before cooking it with the rice adds depth and helps lock in the spices.
- Don’t Overcrowd the Pot: When searing the chicken, work in batches if necessary to ensure even browning.
- Control the Heat: Adjust the amount of Scotch bonnet pepper based on your spice tolerance. Removing the seeds and membranes will reduce the heat.
- Use Fresh Ingredients: Fresh thyme, garlic, and onions make a big difference in the flavor of this dish.
- Let it Rest: Allowing the dish to rest after cooking ensures the rice is perfectly tender and the flavors meld together.
Alternative Presentation Ideas
- Platter Style: Serve the chicken on a large platter with the rice surrounding it for a beautiful presentation.
- Stuffed Bell Peppers: Use the rice and vegetable mixture to stuff halved bell peppers, then bake them with the chicken on top.
- Bowl Meal: Create individual bowls with a scoop of rice, a chicken thigh, and a garnish of green onions and cilantro.
Additional Tips for Success
- Use a Heavy-Bottomed Pot: A Dutch oven or heavy-bottomed pot helps distribute heat evenly and prevents burning.
- Customize Vegetables: Add diced carrots, sweet corn, or okra for more texture and flavor.
- Layer the Spices: Toasting the spices with the vegetables intensifies their aroma and flavor.
- Make it Vegetarian: Omit the chicken and add extra vegetables like zucchini or eggplant. Use vegetable broth instead of chicken broth.
Recipe Variations
- Jerk Chicken and Rice: Marinate the chicken in jerk seasoning before cooking for a spicier, smokier flavor.
- Seafood Version: Replace the chicken with shrimp or fish, adding them during the last 10 minutes of cooking to avoid overcooking.
- Brown Rice Option: Use brown rice for a healthier version, but increase the cooking time by 10-15 minutes.
- Pineapple Chicken and Rice: Add fresh pineapple chunks for a sweet and tangy twist.
Freezing and Storage
- Refrigerate Leftovers: Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Freeze for Later: Allow the dish to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Healthier Twist Ideas
- Use Skinless Chicken: Remove the skin from the chicken thighs to reduce fat content.
- Add More Veggies: Incorporate zucchini, spinach, or kale for added nutrients.
- Use Light Coconut Milk: Swap regular coconut milk for a light version to cut calories.
- Quinoa Instead of Rice: Replace the rice with quinoa for a higher-protein option.
Serving Suggestions for Events
- Family Dinner: Pair Caribbean Chicken and Rice with a simple green salad and fried plantains for a complete meal.
- Potluck Dish: Bring this dish to a potluck—it’s easy to transport and always a crowd-pleaser.
- Caribbean-Themed Party: Serve alongside jerk wings, mango salsa, and coconut bread for a tropical feast.
Special Equipment
- Dutch Oven or Heavy-Bottomed Pot: Essential for even cooking and preventing rice from sticking.
- Wooden Spoon: Ideal for stirring the rice without breaking the grains.
- Sharp Knife: For chopping vegetables and trimming chicken.
Frequently Asked Questions
- Can I use boneless chicken? Yes, boneless chicken thighs or breasts work well, but adjust the cooking time as they cook faster.
- What’s a substitute for Scotch bonnet peppers? Habanero peppers are a great substitute, or use red pepper flakes for less heat.
- Can I use brown rice? Yes, but increase the liquid by ½ cup and cook for an additional 10-15 minutes.
- How do I prevent the rice from sticking? Use a heavy-bottomed pot and stir occasionally while cooking.
- What sides go well with this dish? Fried plantains, coleslaw, or a simple cucumber salad pair beautifully with Caribbean Chicken and Rice.
Conclusion
Caribbean Chicken and Rice is a vibrant and flavorful dish that brings the warmth and excitement of the tropics to your table. With its perfectly seasoned chicken, creamy coconut rice, and colorful vegetables, this recipe is a true celebration of Caribbean cuisine. Whether you’re cooking for your family, hosting a dinner party, or simply craving bold flavors, this dish delivers every time. Serve it with your favorite sides, garnish with fresh herbs, and enjoy a taste of the Caribbean at home!
Print
Caribbean Chicken and Rice
- Total Time: 1 hour
- Yield: 6 servings 1x
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 chicken thigh with 1 cup of rice
- Calories: 520
- Sugar: 4
- Fat: 22G
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g