This Caribbean Chicken and Rice recipe brings the vibrant flavors of the islands to your table in just one pan. With tender chicken, seasoned rice, and a perfect blend of spices, this dish is full of tropical goodness that will have everyone asking for seconds. Whether you’re craving comfort food or want to spice up your weekly meal rotation, this dish is the perfect answer.
Ingredients
4 bone-in chicken thighs (about 1.5 lb)
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 ½ cups long-grain rice, rinsed
1 ½ cups chicken broth
1 cup coconut milk
1 cup diced tomatoes (canned or fresh)
1 teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon ground turmeric
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Fresh cilantro or parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Pat the chicken thighs dry and season generously with salt, pepper, paprika, turmeric, allspice, and thyme.
In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Brown the chicken thighs, skin-side down first, about 4–5 minutes per side, until golden. Remove the chicken and set aside.
In the same pan, add the chopped onion and diced bell pepper. Sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed rice to the pan, stirring to coat in the oil and lightly toast it for about 2 minutes.
Pour in the chicken broth, coconut milk, and diced tomatoes. Season with a pinch of salt and black pepper. Stir to combine.
Nestle the browned chicken thighs on top of the rice mixture.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. This helps steam the rice to a fluffy perfection.
Garnish with sliced green onions and fresh cilantro or parsley before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: 520 kcal per serving
Variations
Chicken Substitute: If you prefer boneless chicken, boneless, skinless chicken thighs or chicken breasts can be used in place of bone-in chicken thighs.
Vegetarian Option: For a vegetarian twist, replace the chicken with tofu or more vegetables like zucchini or sweet potatoes, ensuring to adjust cooking times as necessary.
Spicy Kick: Add some chopped chili peppers or a dash of hot sauce for an extra spicy kick to the dish.
Coconut-Free: If you’re not a fan of coconut milk, you can substitute it with regular milk or even almond milk for a lighter version.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheating: To reheat, simply warm it in a skillet over low heat with a splash of chicken broth or water to prevent the rice from drying out. Alternatively, you can reheat it in the microwave for 1–2 minutes.
FAQs
How can I make the chicken skin extra crispy?
To achieve extra crispy skin, after browning the chicken thighs, you can place them skin-side up under a broiler for 2–3 minutes at the end of the cooking time.
Can I use a different type of rice?
Yes, though long-grain rice is ideal for this recipe, you can substitute it with jasmine rice or basmati rice. Just keep in mind that cooking times may vary slightly.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth.
Can I make this dish ahead of time?
Yes! This recipe is great for meal prep. You can make it in advance and store it in the fridge for several days or even freeze individual portions for later.
Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used. Just reduce the cooking time slightly to avoid overcooking the chicken.
Conclusion
Caribbean Chicken and Rice is a flavor-packed dish that’s easy to make and perfect for any occasion. The combination of tender chicken, fragrant rice, and tropical flavors will transport you straight to the islands. Whether you’re making it for a weeknight dinner or meal prepping for the week ahead, this one-pan dish will quickly become a favorite. I love how simple yet vibrant it is – I’m sure you will too!
📖 Recipe:
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Caribbean Chicken and Rice
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Caribbean Chicken and Rice recipe brings the vibrant flavors of the islands to your table with tender chicken, seasoned rice, and a perfect blend of spices. It’s easy to make and packed with tropical goodness.
Ingredients
4 bone-in chicken thighs (about 1.5 lb)
1 tablespoon olive oil
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 ½ cups long-grain rice, rinsed
1 ½ cups chicken broth
1 cup coconut milk
1 cup diced tomatoes (canned or fresh)
1 teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon ground turmeric
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry and season generously with salt, pepper, paprika, turmeric, allspice, and thyme.
- In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Brown the chicken thighs, skin-side down first, about 4–5 minutes per side, until golden. Remove the chicken and set aside.
- In the same pan, add the chopped onion and diced bell pepper. Sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice to the pan, stirring to coat in the oil and lightly toast it for about 2 minutes.
- Pour in the chicken broth, coconut milk, and diced tomatoes. Season with a pinch of salt and black pepper. Stir to combine.
- Nestle the browned chicken thighs on top of the rice mixture.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. This helps steam the rice to a fluffy perfection.
- Garnish with sliced green onions and fresh cilantro or parsley before serving.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a skillet over low heat with a splash of chicken broth or water, or in the microwave for 1–2 minutes.
Variations: Swap chicken with tofu or vegetables for a vegetarian twist. Add chili peppers for a spicy kick.
If you don’t like coconut milk, substitute with regular milk or almond milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
