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.
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 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)
Instructions
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.
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.
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.
Add Rice and Liquids: Stir in rice. Add broth, coconut milk, and salt. Stir well. Place chicken skin-side up on top of rice.
Simmer: Bring to a boil, then cover and reduce heat. Simmer for 25–30 minutes until rice is tender and chicken reaches 165°F.
Finish: Stir in peas in last 5 minutes if using. Remove from heat and let rest, covered, for 5–10 minutes.
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