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Caribbean Chicken and Rice Recipe

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★★★★★

4.9 from 689 reviews

This flavorful Caribbean Chicken and Rice recipe combines tender, spiced chicken thighs seared to perfection and simmered with aromatic rice, vegetables, and coconut milk. Infused with traditional Caribbean spices like allspice, smoked paprika, and Scotch bonnet pepper, this one-pot meal offers a delightful balance of heat and savory richness. Perfect for a comforting family dinner or a festive gathering, it’s garnished with fresh cilantro and green onions for a fresh finish.

Ingredients

Scale

Chicken and Spices

  • 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

Vegetables and Aromatics

  • 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)

Rice and Liquids

  • 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)

Garnish

  • 2 green onions, sliced
  • Fresh cilantro

Instructions

  1. Season the Chicken: In a small bowl, mix 2 teaspoons salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat chicken dry and rub this spice blend evenly over the chicken thighs. Let them rest for 10-15 minutes to absorb the flavors.
  2. Sear the Chicken: Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. Sauté the Vegetables: Using the same pot, add chopped onion, garlic, and diced red and green bell peppers. Sauté for 3-4 minutes until softened and fragrant. Add chopped tomato, Scotch bonnet pepper, thyme, 1 teaspoon allspice, and smoked paprika. Cook for another 2 minutes to release aromas.
  4. Add the Rice and Liquids: Stir in the rice, coating it well with the vegetable mixture. Pour in chicken broth and coconut milk, stirring to combine. Add 1 teaspoon salt. Nestle the seared chicken thighs back into the pot, skin-side up, on top of the rice mixture.
  5. Simmer the Chicken and Rice: Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 25-30 minutes until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Stir gently occasionally to prevent sticking.
  6. Add Peas and Rest: Stir in frozen peas, if using, during the last 5 minutes of cooking. Once done, remove from heat and let rest covered for 5-10 minutes to allow flavors to meld and rice to absorb any remaining liquid.
  7. Garnish and Serve: Fluff rice with a fork and garnish with sliced green onions and fresh cilantro. Serve hot, optionally with lime wedges for added zest.

Notes

  • Use bone-in, skin-on chicken for best flavor and moisture retention.
  • If you prefer less heat, substitute Scotch bonnet pepper with a milder chili or remove seeds before cooking.
  • You can use basmati or long-grain white rice; just ensure rice to liquid ratio is maintained.
  • Frozen peas are optional but add a nice color and sweetness.
  • For a dairy-free meal, coconut milk adds richness and creaminess without dairy.
  • Ensure the pot lid fits tightly to prevent steam from escaping and to cook rice evenly.

Keywords: Caribbean chicken and rice, one pot chicken recipe, spiced chicken thighs, coconut milk rice, Caribbean cuisine

Find it online: https://freshrecipehub.com/caribbean-chicken-and-rice-recipe/