Caribbean Chicken and Rice – Tropical Flavor in Every Bite
Transport your taste buds to the islands with this Caribbean Chicken and Rice recipe! Juicy, marinated chicken seasoned with bold Caribbean spices is pan-seared or grilled to perfection, then served over fragrant rice infused with coconut milk, garlic, and herbs. It’s a colorful, comforting dish that’s perfect for weeknight dinners, summer gatherings, or whenever you crave a taste of the tropics. Pair it with plantains, mango salsa, or a splash of lime for the full island experience!
Equipment
- Heavy-bottomed pot or Dutch oven
- Cutting board & sharp knife
- Wooden spoon for stirring
- Measuring cups & spoons
Ingredients
- 6 bone-in chicken thighs (skin-on or skinless)
- 2 tbsp vegetable or coconut oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers (optional, adjust for heat)
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp ground allspice
- 1 tsp curry powder (optional but traditional in some regions)
- 1 ½ cups long-grain rice (jasmine or basmati)
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup canned kidney beans or pigeon peas (optional)
- Salt & black pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
- Brown the Chicken – Heat oil in a Dutch oven. Season chicken with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
- Build the Base – In the same pot, sauté onion, bell pepper, garlic, and Scotch bonnet until softened and fragrant. Stir in thyme, allspice, and curry powder.
- Toast the Rice – Add rice to the pot, stirring to coat with spices and aromatics
- Simmer Together – Pour in coconut milk and chicken broth. Add beans/peas if using. Return chicken to the pot, nestling it into the rice mixture.
- Cook Until Tender – Cover and simmer over low heat for 25–30 minutes, until rice is fluffy and chicken is cooked through (internal temp 165°F/74°C).
- Rest and Serve – Let rest for 5 minutes before fluffing the rice. Garnish with cilantro and lime wedges.
Notes
- Heat Control: For milder flavor, use just a small piece of Scotch bonnet or replace with jalapeño.
- Chicken Options: Boneless chicken works but may cook faster—adjust timing.
- Rice Texture: Resting after cooking ensures fluffy rice.
- Meal Prep: This dish keeps well for 4 days in the fridge or up to 2 months in the freezer.
- Variations: Add seafood (shrimp, fish) or swap beans for vegetables like corn or spinach.