Caribbean Chicken and Rice

Looking for a vibrant, flavor-packed dinner that feels like a tropical vacation without leaving your kitchen? This Caribbean Chicken and Rice is your golden ticket. With juicy, seasoned chicken and aromatic rice simmered in coconut milk and island spices, this dish is the weeknight miracle your dinner routine’s been craving.

Whether you’re trying to shake things up for your picky eaters or just need a no-fuss recipe that delivers big-time flavor—this one’s got your back. And bonus? It’s all done in one pot. Fewer dishes, more dancing.

Why You’ll Love This Caribbean Chicken and Rice

Imagine this: it’s 6 PM, you’re starving, and your brain is doing that end-of-day fog thing. The last thing you want is to fuss with 12 different pans. That’s where this Caribbean Chicken and Rice swoops in like a culinary superhero.

✔️ Big flavors, minimal effort
✔️ One pot = less cleanup
✔️ Perfectly spiced (not too hot unless you want it!)
✔️ Coconut-scented rice your whole family will devour

And let’s be honest—anything that makes the house smell like a tropical beach shack gets a big ol’ YES from me.

Ingredients You’ll Need

Here’s what goes into your flavorful island feast:

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 for extra flair)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium tomato, chopped
• 1 whole Scotch bonnet or habanero pepper (optional: minced for more heat)
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1½ cups long-grain white rice (or basmati)
• 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)
• Lime wedges (for serving)

Let’s Cook This Magic

Step 1: Spice Up That Chicken

Mix the spices in a bowl. Pat your chicken dry (yes, this helps it crisp up!), then rub the seasoning blend all over like a mini massage. Let it rest for 10–15 minutes—just enough time to cue up your favorite island playlist.

Step 2: Sear for Flavor

Heat oil in a large Dutch oven or heavy-bottomed pot. Sear the chicken skin-side down for 4–5 minutes until it’s golden brown. Flip, sear the other side, and then remove. Don’t worry—it’s not fully cooked yet. We’ll finish it later with the rice.

Step 3: Sauté the Veggies

In that same pot (hello, flavor town), sauté your onion, garlic, and bell peppers for about 3–4 minutes. Add the tomato, Scotch bonnet (or habanero), thyme, allspice, and smoked paprika. Let it all sizzle for 2 minutes to wake up those spices.

Step 4: Time for the Rice

Stir in the rice until it’s coated in that gorgeous, fragrant mixture. Pour in the chicken broth and coconut milk. Sprinkle in that teaspoon of salt. Now, nestle the chicken back in—skin side up—like it’s lounging in a tropical spa.

Step 5: Simmer Gently

Bring everything to a soft boil, then reduce heat, cover tightly, and let it simmer for 25–30 minutes. Chicken should be cooked through and rice tender. Give it a gentle stir once or twice to prevent sticking (but don’t overdo it—this isn’t risotto!).

Step 6: Add the Peas

Toss in your frozen peas during the last 5 minutes if you’re using them. Then let the whole pot rest, covered, for 5–10 minutes off the heat. This step makes a difference, promise.

Step 7: Garnish and Glow

Fluff your rice gently, garnish with green onions and fresh cilantro, and serve with lime wedges on the side. The citrus adds a pop that makes everything shine.

Aneta’s Cooking Tip 💡

If you’re heat-sensitive, leave the Scotch bonnet whole and remove it before serving. You’ll still get the flavor without the fiery kick. Want it spicier? Chop it up and stir it in—just don’t touch your eyes afterward (been there, regretted that).

A Little Backstory from My Kitchen

This Caribbean Chicken and Rice became a staple in our house after a friend brought it to a potluck. My kids were licking their plates (yes, in public 😳), and I knew I had to recreate it. It’s now one of our go-to comfort meals when we’re dreaming of sandy shores and swaying palms—especially in the middle of winter.

FAQs About Caribbean Chicken and Rice

Conclusion

Craving comfort, flavor, and just a hint of adventure? This Caribbean Chicken and Rice is everything you need in a one-pot wonder. It’s cozy, colorful, and just exotic enough to make your Tuesday feel like a beachside escape.

Let your taste buds take a mini-vacation—you’ve earned it. 🌴🍗

Did You Make This Caribbean Chicken and Rice?
I’d love to hear how it turned out for you! Leave a review below and let me know if it hit the spot—or if you added your own twist. Your feedback helps others (and totally makes my day!).
And hey, if you snapped a pic, don’t be shy—tag me on social @ChickenMagicRecipes so we can all drool together. 🍽️💛

More Flavorful Recipes to Try Next

If you loved this Caribbean Chicken and Rice, why not keep the tropical vibes (and easy clean-up!) going with a few more of my reader-favorite chicken dinners? These delicious dishes pair well with your craving for bold flavors, simple steps, and that comforting, made-with-love feeling we all need after a long day.

Here are a few tasty recipes you’ll definitely want to bookmark:

1. Craving that creamy, cozy feel? Try my Creamy Smothered Chicken and Rice—it’s Southern comfort in a skillet and just as easy as today’s recipe.
2. Love the spicy-sweet combo? Then you must check out my Copycat Sweet Fire Chicken—it’s like takeout, but way better and without the delivery wait.
3. Need another weeknight winner with rice and big flavor? My Mexican Chicken and Rice Bake is cheesy, zesty, and packed with pantry staples.
4. For something fun and fiery, my Spicy Thai Chicken Tenders bring the heat and are ready in under 30 minutes!

Try one next, and let me know what your taste buds say—I’m always here cheering you on from my (well-seasoned) kitchen. 💛

Caribbean Chicken and Rice

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• Author: Aneta
• Total Time: 50 mins
• Yield: 4–6 servings 1x

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Description

This one-pot Caribbean Chicken and Rice is packed with bold island spices, juicy chicken thighs, and coconut-infused rice. A comforting, vibrant dinner that’s easy enough for busy weeknights and impressive enough for guests.

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Ingredients

Scale 1x2x3x

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 habanero), 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)

• Lime wedges (for serving)

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Instructions

1. Season the Chicken: In a small bowl, mix salt, pepper, paprika, allspice, garlic powder, and onion powder. Rub over chicken and let rest 10–15 minutes.

2. Sear the Chicken: Heat oil in a large 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 Veggies: In the same pot, cook onion, garlic, and bell peppers for 3–4 minutes. Add tomato, Scotch bonnet, thyme, allspice, and smoked paprika. Cook for 2 more minutes.

4. Add Rice and Liquids: Stir in rice. Add broth, coconut milk, and salt. Stir well. Place chicken skin-side up on top of rice.

5. Simmer: Bring to a boil, then cover and reduce heat. Simmer for 25–30 minutes until rice is tender and chicken reaches 165°F.

6. Finish: Stir in peas in last 5 minutes if using. Remove from heat and let rest, covered, for 5–10 minutes.

7. Serve: Fluff rice, garnish with green onions and cilantro. Serve with lime wedges.

Notes

For less heat, leave the Scotch bonnet whole instead of chopping it.
Basmati or jasmine rice are great substitutes.
You can use boneless chicken, just reduce cooking time slightly.
Pairs well with a side of fried plantains or simple salad.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dinner
• Method: One-pot / stovetop
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 960 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 110 mg