Caribbean Chicken and Rice is a comforting, one-pot meal filled with warm island spices, juicy chicken, and fluffy rice cooked in coconut milk. This dish captures the bold flavors of the Caribbean — aromatic allspice, thyme, and garlic balanced by the creaminess of coconut and the brightness of lime. It’s a perfect weeknight dinner that brings sunshine to your table.
Cooking Time: 50 minutes
Servings: 4
Ingredients:
1½ pounds bone-in chicken thighs or drumsticks
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon allspice
1 teaspoon garlic powder
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
1 cup long-grain rice, rinsed
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 Scotch bonnet or habanero pepper, left whole (optional, for mild heat)
½ teaspoon ground turmeric (optional, for color)
½ cup frozen peas (optional)
Juice of 1 lime
Fresh cilantro or parsley, for garnish
Instructions:
-
Season the Chicken
In a large bowl, season the chicken with salt, black pepper, paprika, allspice, and garlic powder. Toss to coat evenly and let marinate for at least 15 minutes. -
Sear the Chicken
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin side down, and brown for about 4–5 minutes per side until golden. Remove from the pan and set aside. -
Sauté the Vegetables
In the same pan, add chopped onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant, scraping up any brown bits from the bottom of the pan. -
Add the Rice and Liquids
Stir in the rinsed rice and toast it for 1 minute. Add coconut milk, chicken broth, thyme, Scotch bonnet (if using), and turmeric. Stir to combine. -
Cook the Chicken and Rice Together
Place the browned chicken back into the pan, nestling it into the rice mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until the rice is tender and the liquid is absorbed. -
Finish and Serve
Remove the Scotch bonnet pepper and discard. Stir in peas, if using, and squeeze fresh lime juice over the dish. Fluff the rice with a fork and garnish with chopped cilantro or parsley.
Nutrition (per serving):
Calories: 540
Protein: 35g
Carbohydrates: 48g
Fat: 20g
Sugar: 4g
Fiber: 3g
Sodium: 560mg
Tips:
Use bone-in chicken for more flavor, but you can substitute boneless thighs or breasts if preferred.
Rinse the rice well to prevent stickiness and ensure fluffy grains.
If you prefer extra heat, pierce the Scotch bonnet pepper before adding it to the pot.
Add pineapple chunks or diced mango at the end for a sweet tropical touch.
For a richer flavor, sear the chicken in coconut oil instead of olive oil.
