Description
Caribbean Chicken and Rice is a vibrant, one-pot meal that transports you straight to the tropics. This dish features succulent chicken thighs seasoned with a delightful blend of spices, combined with fluffy rice and creamy coconut milk. Perfect for family gatherings or weeknight dinners, Caribbean Chicken and Rice is both satisfying and packed with flavor. The unique seasoning of allspice, paprika, and fresh herbs creates a rich taste that will impress everyone at your table.
Ingredients
Scale
- 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 (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Season chicken thighs with salt, black pepper, paprika, ground allspice, garlic powder, and onion powder.
- Heat vegetable oil in your cast iron skillet over medium-high heat. Once hot, add the seasoned chicken pieces skin-side down. Sear for about 5–7 minutes until golden brown. Flip and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onions and sauté until translucent. Then add minced garlic, diced red bell pepper, green bell pepper, and chopped tomato. Cook until softened.
- Stir in fresh thyme, additional ground allspice, smoked paprika, rice, chicken broth, coconut milk, and salt. Mix well to combine all ingredients evenly.
- Return seared chicken to the skillet along with whole or minced Scotch bonnet pepper. Bring to a simmer then cover tightly with a lid. Reduce heat to low and cook for about 25–30 minutes until rice is tender.
- If using frozen peas, stir them in during the last few minutes of cooking. Once done, remove from heat and let it sit covered for another 5 minutes before serving.
- Fluff up the rice with a fork before serving. Garnish with sliced green onions and fresh cilantro for added flavor and color!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-pot
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg