Print

Caribbean Chicken and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

A flavorful and hearty Caribbean Chicken and Rice dish featuring tender, spiced chicken thighs simmered with aromatic vegetables, fragrant spices, and creamy coconut milk. This one-pot meal combines long-grain rice with bold seasonings like allspice, Scotch bonnet pepper, and thyme for an authentic taste of the Caribbean.

Ingredients

Chicken & Seasonings

  • 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)

Vegetables & Aromatics

  • 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

Rice & Liquids

  • 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
  • Lime wedges (optional, for serving)

Instructions

  1. Season the Chicken: In a small bowl, combine the salt, black pepper, paprika, allspice, garlic powder, and onion powder. Pat the chicken thighs dry and rub the spice mixture evenly over them. Let rest for 10-15 minutes to allow flavors to penetrate.
  2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed 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 and set aside.
  3. Sauté the Vegetables: In the same pot, add chopped onion, garlic, red and green bell peppers. Sauté for 3-4 minutes until softened and fragrant. Add chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika; cook for 2 more minutes to toast the spices.
  4. Add the Rice and Liquids: Stir in the rice, coating it in the vegetable mixture. Pour in chicken broth and coconut milk, stir to combine. Add 1 teaspoon salt or to taste. Nestle the seared chicken thighs skin-side up on top of the rice mixture.
  5. Simmer the Chicken and Rice: Bring to a boil, then reduce heat to low. Cover with a tight 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 during the last 5 minutes of cooking if using. Once done, remove pot from heat and let rest covered for 5-10 minutes to meld flavors and finish absorbing liquids.
  7. Garnish and Serve: Fluff the rice with a fork. Garnish with sliced green onions and fresh cilantro. Serve hot with lime wedges on the side for a zesty kick.

Notes

  • For less heat, substitute Scotch bonnet pepper with a milder pepper or remove seeds if minced.
  • You can use chicken drumsticks instead of thighs if preferred.
  • Ensure the pot has a tight-fitting lid to properly simmer the rice and chicken.
  • Frozen peas are optional but add a nice pop of color and sweetness.
  • Adjust salt according to personal taste and sodium level of broth used.
  • Serve with lime wedges for additional freshness and acidity.

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