Hey y'all! If you crave a one-pot meal that bursts with fragrant spices, tender chicken, and fluffy rice, this Caribbean Chicken and Rice Recipe is your ticket to a mini tropical getaway. It's perfect for weeknight dinners, laid-back weekend feasts, or impressing friends at a potluck with Caribbean vibes and bold, savory flavors. Let's get cooking!
Why You'll Love This Caribbean Chicken and Rice Recipe
- Super easy one-pot recipe with minimal cleanup.
- Rich Caribbean spices offer layers of taste in every bite.
- Customizable with your favorite veggies and protein swaps.
- Satisfying, filling, and perfect for meal prepping or leftovers.
- Family- and party-friendly—great for any occasion!
Caribbean Chicken and Rice Recipe Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup long-grain rice (preferably jasmine or basmati)
- 1 can (14 oz) coconut milk
- 1 ½ cups chicken broth
- 2 teaspoons Caribbean jerk seasoning (store-bought or homemade)
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup frozen peas
- ¼ cup chopped fresh cilantro (plus more for garnish)
- Lime wedges, for serving
Directions: How to Make Caribbean Chicken and Rice Recipe
Step 1: Prep the Chicken
Season chicken pieces with jerk seasoning, salt, pepper, paprika, allspice, and thyme. Toss well to coat evenly.
Step 2: Sear the Chicken
In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden brown but not fully cooked through. Remove chicken and set aside.
Step 3: Sauté Aromatics
In the same pot, add diced onion and bell peppers. Sauté for 3-4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
Step 4: Combine and Cook
Add rice, coconut milk, and chicken broth to the pot. Stir to combine and bring to a boil. Arrange chicken atop the rice mixture, cover, and reduce heat to low. Simmer for 22-25 minutes, until rice is tender and chicken is cooked through.
Step 5: Finish with Peas & Cilantro
Stir in frozen peas and cilantro. Let stand, covered, for 5 minutes. Fluff the rice, garnish with more herbs and lime wedges, and serve warm!
Notes & Helpful Tips for Caribbean Chicken and Rice Recipe
- Use bone-in, skin-on thighs for extra flavor, but adjust cooking time to ensure chicken is done.
- Swap coconut milk for light coconut milk or extra broth for a lighter dish.
- Learn more about rice selection and cooking techniques at Serious Eats.
Caribbean Chicken and Rice Recipe Variations
- Vegetarian Twist: Omit chicken and double up on beans (like kidney or black beans) for plant-based protein.
- Tropical Spin: Add ½ cup diced pineapple or mango for a hint of sweetness.
- Spicy Kick: Stir in 1 finely chopped Scotch bonnet or habanero pepper for serious heat.
Required Equipment for Caribbean Chicken and Rice Recipe
- Large Dutch oven or deep skillet with lid
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula
Storage & Shelf Life
Allow leftovers to cool, then transfer to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to moisten the rice.
Pairings & Serving Recommendations
- Pair your Caribbean Chicken and Rice Recipe with fried plantains or a crisp green salad.
- Serve with extra lime wedges and a side of Caribbean slaw for a fresh contrast.
- Try with a refreshing coconut or pineapple drink for the ultimate tropical vibe.
Pro Tips for the Best Caribbean Chicken and Rice Recipe
- Rinse the rice thoroughly before cooking to avoid excess starch and sticky texture.
- Sear the chicken until deeply golden to lock in the juices and develop more flavor.
- Let the finished dish rest, covered, for 5 minutes—this lets the rice absorb any extra liquid (great advice from Bon Appétit!).
FAQ: Caribbean Chicken and Rice Recipe
Can I use brown rice instead of white?
Yes, but increase the liquid by about ½ cup and extend cooking time by 10-15 minutes.
Is this recipe gluten-free?
Absolutely! All ingredients are naturally gluten-free—just check that your jerk seasoning is certified gluten-free.
Can I cook Caribbean Chicken and Rice in a slow cooker?
Yes. Sear as directed, then layer everything in the slow cooker and cook on low for 3.5 to 4 hours or until the rice and chicken are done.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long grain rice, rinsed
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon Caribbean jerk seasoning
- 1 teaspoon dried thyme
- 2 cups low-sodium chicken broth
- 1 cup coconut milk
- ½ cup frozen peas
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
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1Season chicken thighs with salt, pepper, and jerk seasoning. Heat oil in a large pot over medium-high heat and brown the chicken on both sides for about 5 minutes per side. Remove and set aside.
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2In the same pot, add chopped onion, red bell pepper, and garlic. Sauté for 3-4 minutes until vegetables are softened.
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3Stir in rinsed rice and dried thyme, cooking for 1-2 minutes to coat the rice with spices and oil.
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4Pour in chicken broth and coconut milk, stirring to combine. Bring to a gentle boil, then reduce heat to low.
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5Nestle browned chicken thighs back into the pot. Cover and simmer for 30 minutes, or until rice is tender and chicken is cooked through.
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6Add peas during the last 5 minutes of cooking. Fluff the rice with a fork and garnish with fresh cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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