Description
Caribbean Chicken and Rice is a flavorful, hearty dish packed with spices and tender chicken thighs. The savory combination of coconut milk, Scotch bonnet pepper, and fresh thyme gives this meal an authentic Caribbean flair. Perfect for a family dinner or a special occasion, this dish offers a taste of the islands right in your kitchen!
Ingredients
For the Chicken:
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6 bone-in, skin-on chicken thighs (or drumsticks)
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon ground allspice
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1 teaspoon garlic powder
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½ teaspoon onion powder
For the Rice:
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2 tablespoons vegetable oil (or coconut oil)
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 medium tomato, chopped
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1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced
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2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
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1 teaspoon ground allspice
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1 teaspoon smoked paprika
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1½ cups long-grain white rice (or basmati rice)
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1½ cups chicken broth
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1 cup coconut milk
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1 teaspoon salt (adjust to taste)
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½ cup frozen peas (optional)
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2 green onions, sliced (for garnish)
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Fresh cilantro (for garnish)
Instructions
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Season Chicken: Combine salt, pepper, paprika, allspice, garlic powder, and onion powder in a bowl. Rub the mixture all over the chicken. Set aside to marinate for at least 30 minutes (or overnight for deeper flavor).
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Sear Chicken: Heat a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down first, until browned on both sides. Remove and set aside.
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Sauté Vegetables: In the same pot, add oil and sauté onions, garlic, bell peppers, and tomato until softened (about 5 minutes). Add the Scotch bonnet pepper, thyme, allspice, and paprika. Stir well.
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Add Rice & Liquids: Stir in rice, chicken broth, coconut milk, and salt. Bring to a simmer.
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Nestle Chicken: Place the seared chicken on top of the rice mixture. Cover and reduce heat to low. Cook for 25–30 minutes or until rice is tender and chicken is fully cooked.
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Finish & Serve: Add peas in the last 5 minutes of cooking (optional). Garnish with green onions and fresh cilantro before serving.
Notes
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For a spicier dish, leave the Scotch bonnet pepper whole to add flavor without overwhelming heat.
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Feel free to substitute basmati rice for long-grain rice for a different texture.
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The dish is delicious as leftovers and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (about 1 chicken thigh and 1 cup of rice)
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
Keywords: Caribbean Chicken and Rice, Jamaican chicken and rice, chicken and rice recipe, coconut rice, Scotch bonnet chicken, one-pot chicken and rice