Name: Caribbean Chicken and Rice Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 6 bone-in, skin-on chicken thighs (or drumsticks); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon ground allspice; 1 teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons vegetable oil (or coconut oil); 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium tomato, chopped; 1 Scotch bonnet pepper (or substitute habanero pepper for less heat), whole or minced; 2 teaspoons fresh thyme (or 1 teaspoon dried thyme); 1 teaspoon ground allspice; 1 teaspoon smoked paprika; 1½ cups long-grain white rice (or basmati rice); 1½ cups chicken broth; 1 cup coconut milk; 1 teaspoon salt (adjust to taste); ½ cup frozen peas (optional); 2 green onions, sliced; Fresh cilantro

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Introduction

Caribbean Chicken and Rice is a flavorful one-pot meal that combines tender, spiced chicken with fragrant rice cooked in coconut milk. This comforting dish brings vibrant island flavors to your table with minimal effort, perfect for any night of the week.

A close-up of a black square pan filled with a bed of yellow rice mixed with small green peas and diced red and orange bell peppers. On top, there are eight browned chicken drumsticks distributed evenly, each piece showing a crispy, slightly charred skin with seasoning. Some fresh green cilantro leaves are scattered across the chicken and rice, adding a pop of color. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs (or drumsticks)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground allspice
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons vegetable oil (or coconut oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium tomato, chopped
1 Scotch bonnet pepper (or habanero as substitute), whole or minced
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon ground allspice
1 teaspoon smoked paprika
1½ cups long-grain white rice (or basmati rice)
1½ cups chicken broth
1 cup coconut milk
1 teaspoon salt (adjust to taste)
½ cup frozen peas (optional)
2 green onions, sliced (for garnish)
Fresh cilantro (for garnish)

Instructions

Step 1: In a small bowl, combine 2 teaspoons salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken dry, then rub the spice mixture all over. Let the chicken rest for 10-15 minutes to absorb the flavors.
Step 2: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken skin-side down and sear for 4-5 minutes per side until golden brown. Remove and set aside.
Step 3: In the same pot, sauté onion, garlic, and bell peppers for 3-4 minutes until softened. Add tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, and cook for 2 minutes more to release the spices’ aroma.
Step 4: Stir in the rice to coat it in the vegetable mixture. Pour in chicken broth and coconut milk, then add 1 teaspoon salt. Place the seared chicken on top, skin-side up.
Step 5: Bring to a boil, then lower heat to a simmer. Cover and cook for 25-30 minutes until rice is tender and chicken reaches 165°F (74°C). Stir gently occasionally to prevent sticking.
Step 6: If using peas, stir them in during the last 5 minutes of cooking. Once done, remove from heat and let rest, covered, for 5-10 minutes.
Step 7: Fluff the rice with a fork and garnish with green onions and cilantro. Serve hot with lime wedges for a zesty finish.

Tips & Variations

Use basmati rice for a slightly nuttier flavor and fluffier texture.
For less heat, remove seeds from the Scotch bonnet or substitute with a milder pepper.
Add diced carrots or sweet potatoes with the vegetables for added color and nutrition.
Finish with a squeeze of fresh lime juice to brighten the flavors before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to prevent drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a black pan filled with a colorful rice dish, showing a layer of yellow-orange rice mixed with green peas and small pieces of orange and red bell peppers. On top, there is a layer of seven golden-brown, grilled chicken pieces with visible seasoning and a slight charred texture. Fresh green cilantro leaves are scattered over the chicken and rice, adding a bright touch. The pan is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs or breasts can be used, but cooking time may be shorter. Keep an eye on the chicken to avoid overcooking.

What can I substitute for Scotch bonnet pepper?

If Scotch bonnet is unavailable or too spicy, habanero peppers are a good substitute with slightly less heat. For mild flavor, use jalapeño or omit entirely.