Caribbean Chicken and Rice Recipe Easy One Pot Dinner for Potlucks

The sizzle of chicken hitting a hot pan, the aroma of garlic mingling with sweet peppers, and a burst of island spices—this is the magic that happens every time I make Caribbean chicken and rice. I’ll never forget the first time I brought a steaming pot of this dish to a neighborhood potluck. The entire room perked up when I lifted the lid. Everyone wanted to know what smelled so good, and honestly, there were no leftovers to bring home! This recipe is more than just a meal; it’s a little taste of the Caribbean in every bite, and it’s become my go-to for feeding a crowd.

Caribbean chicken and rice is the kind of recipe that feels like a warm hug. It’s deeply comforting, full of bold flavors, and—best of all—so easy. Everything cooks in one big pot, which means less cleanup (yay for that!). The beautiful thing about this recipe is how versatile it is. Whether you’re feeding picky eaters or adventurous foodies, it always hits the spot. Plus, it’s packed with juicy chicken, fluffy rice, and plenty of veggies, so it’s a complete meal all on its own.

I’ve tweaked and tested this recipe more times than I can count, from family gatherings to outdoor cookouts. The secret? A blend of Caribbean spices, a splash of coconut milk, and letting everything simmer together until the flavors meld. It’s honestly foolproof—even if you’re new to cooking, you’ll pull this off like a pro. This Caribbean chicken and rice recipe is perfect for potlucks, busy weeknights, or when you just need something hearty and soul-satisfying. Trust me, your friends will be begging for the recipe!

Why You’ll Love This Caribbean Chicken and Rice Recipe

If you’re on the hunt for a dish that everyone will rave about, this Caribbean chicken and rice recipe is it. I’ve brought it to more potlucks than I can count, and it’s never failed me. Here’s why you’ll fall in love at first bite:

• Quick & Easy: This is a true one-pot wonder. You toss everything in the same pot, which means minimal cleanup and maximum flavor. Perfect for busy nights or when you don’t want to spend all day in the kitchen.
• Simple Ingredients: No complicated shopping lists here! Most of the ingredients are pantry staples or easy to find at any grocery store. I often use what I have on hand, and it still turns out great.
• Perfect for Potlucks: This recipe scales up easily and keeps well, making it a dream for feeding a crowd. It travels beautifully and tastes even better as it sits—ideal for sharing at gatherings.
• Crowd-Pleaser: Kids, teens, adults—everyone loves this dish. The flavors are bold but not overpowering, and the rice soaks up all that delicious chicken flavor.
• Unbelievably Delicious: The mix of Caribbean spices, coconut milk, and fresh veggies creates a flavor explosion. Every bite is a little adventure.

What really sets this Caribbean chicken and rice apart is the special spice blend. I use my own mix of allspice, thyme, and a hint of smoked paprika—it’s not just another chicken and rice recipe. Plus, sautéing the veggies before adding the rice makes a world of difference. The result is a dish that’s rich, layered, and so much more interesting than your average one-pot meal.

This isn’t just comfort food—it’s comfort food with a little vacation vibe. The coconut milk adds creaminess, the peppers bring sweetness, and the herbs tie it all together. I love that it’s healthy, filling, and budget-friendly, too. Whether you’re looking to impress at a party or just want a cozy dinner at home, this recipe is a total winner. It’s honestly the kind of meal that makes you do a little happy dance after the first forkful!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold, tropical flavor and a satisfying texture—no fancy or hard-to-find groceries here! I usually have most of these on hand, and you can easily swap things out based on what’s in your pantry.

• For the Chicken:
  • 1 ½ lbs (680 g) boneless, skinless chicken thighs (cut into bite-sized pieces; you can use breasts if you prefer, but thighs stay juicy)
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 tsp Caribbean all-purpose seasoning (like Grace or Walkerswood, or use a homemade blend—see note below)
  • 1 tsp smoked paprika (adds a subtle smokiness)
• For the Base:
  • 2 tbsp olive oil (or vegetable oil)
  • 1 large onion, diced
  • 1 red bell pepper, diced (yellow or orange work too)
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced (optional, but adds a bright kick)
• For the Rice:
  • 1 ½ cups (285 g) long-grain white rice (I use Jasmine rice, but Basmati works well too)
  • 1 can (14 oz/400 ml) coconut milk (full-fat for best results, but lite is fine)
  • 1 ¾ cups (415 ml) low-sodium chicken broth (or water)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
  • ¼ tsp ground allspice
  • 1 bay leaf
• For Extra Flavor:
  • 1 cup (150 g) frozen peas (add at the end for color and sweetness)
  • 2 green onions, sliced (for topping)
  • 1 small Scotch bonnet pepper, whole (optional—just nestle it in for heat, remove before serving!)
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for serving; a squeeze of lime wakes everything up)

Ingredient Tips:

• If you don’t have Caribbean all-purpose seasoning, mix ½ tsp each of allspice, paprika, garlic powder, and onion powder.
• Swap rice for brown rice (add 10-15 minutes to cook time and a splash more broth), or try cauliflower rice for a low-carb version.
• No coconut milk? Use all chicken broth, but the coconut flavor is so worth it.

Trust me, even if you swap things out, this Caribbean chicken and rice recipe is super forgiving. I’ve used leftover rotisserie chicken, tossed in extra veggies, and even made it vegan with chickpeas. It always turns out delicious.

Equipment Needed

You don’t need a fancy kitchen to make Caribbean chicken and rice—just a few trusty tools you probably already have. Here’s what I use every time:

• Large heavy-bottomed pot or Dutch oven: This is my go-to for even cooking and no sticking. If you don’t have a Dutch oven, any big pot with a tight-fitting lid works.
• Cutting board and sharp knife: For prepping the chicken and veggies. I recommend a sturdy wooden board—it’s easier on your knives.
• Wooden spoon or spatula: Essential for stirring and scraping up those tasty bits at the bottom of the pot.
• Measuring cups and spoons: For getting the rice-to-liquid ratio just right.
• Small bowl: For mixing spices and seasoning the chicken.

Equipment Tips: If you’re using nonstick pans, avoid metal utensils to keep the surface in good shape. I’ve made this recipe in everything from a cast iron pot to a basic stainless steel stockpot. Just make sure it’s big enough—rice needs room to expand! If you’re on a budget, the classic enamel Dutch ovens from stores like Target or IKEA do the trick (I’ve had mine for years and it’s still going strong!).

Preparation Method

1. Season the Chicken:
   In a small bowl, combine 1 tsp salt, ½ tsp black pepper, 1 tsp Caribbean seasoning, and 1 tsp smoked paprika.
   Toss the chicken pieces in the spice mix until evenly coated. Let it sit while you prep the veggies (5-10 minutes for more flavor).
2. Sauté the Veggies:
   Heat 2 tbsp olive oil in your large pot over medium-high heat. Add the diced onion and both bell peppers.
   Sauté for 3-4 minutes, until just softened and fragrant. Stir in the minced garlic and ginger; cook for 1 more minute until your kitchen smells amazing.
3. Brown the Chicken:
   Add the seasoned chicken to the pot in a single layer. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides (it won’t be fully cooked yet—don’t worry).
   If things start to stick, add a splash of broth and scrape up the brown bits. That’s where the flavor lives!
4. Add the Rice and Spices:
   Pour in the rice and stir well to coat every grain in the flavorful oil. Toast the rice for 1-2 minutes. Add the dried thyme, allspice, and bay leaf.
5. Deglaze and Simmer:
   Pour in the coconut milk and chicken broth. Stir everything together, making sure nothing’s stuck to the bottom. Gently nestle the Scotch bonnet pepper (if using) into the mix.
   Bring to a gentle boil, then immediately reduce the heat to low. Cover tightly with your lid.
6. Cook Until Tender:
   Simmer for 18-22 minutes (don’t peek!). The rice should be tender and most of the liquid absorbed.
   If the rice isn’t quite done, add ¼ cup (60 ml) extra broth, cover, and cook 3-5 more minutes.
7. Finish and Fluff:
   Remove from heat. Quickly stir in the frozen peas (they’ll cook from the residual heat). Let the pot sit, covered, for 5-10 minutes. This step makes the rice extra fluffy and lets the flavors settle.
   Remove the bay leaf and Scotch bonnet before serving.
8. Garnish and Serve:
   Top with sliced green onions, fresh cilantro or parsley, and lime wedges. Serve hot and watch everyone dig in!

Prep Notes & Troubleshooting: If your rice is still crunchy, add more broth in small splashes and keep cooking. If the bottom starts to brown, lower the heat and stir gently. The Scotch bonnet adds heat—keep it whole for a subtle kick, or remove it sooner if you’re spice-sensitive. I’ve learned to always let the rice rest before fluffing; it makes all the difference!

Cooking Tips & Techniques

After making this Caribbean chicken and rice recipe more times than I can count, I’ve picked up a few tricks (and made plenty of mistakes, too!). Here’s what I’ve learned:

• Don’t Rush the Browning: Letting the chicken get a little golden before adding the liquids adds so much depth. Even if you’re impatient (like me sometimes), try not to skip this step.
• Rice Matters: Different brands absorb liquid differently. If your rice is still firm at the end, just add a splash more broth and let it go a few more minutes, covered.
• Go Easy on Stirring: Once the rice is simmering, resist the urge to stir. Stirring can break the grains and make things mushy. Just let it do its thing!
• Test for Doneness: Take a bite—if the rice is still a little hard, it needs more time. If it’s too soft, leave the lid off for a few minutes to let steam escape.
• Spice Control: The Scotch bonnet is traditional, but totally optional. I usually keep it whole for flavor, removing it before serving so nobody gets a fiery surprise.
• Multi-Tasking: While the chicken is browning, chop your garnishes and set the table. This way, everything’s ready at once.
• Batch Cooking: This dish doubles (or triples) beautifully. Just use a bigger pot and adjust liquid slightly if needed.

I’ve accidentally scorched the bottom a couple of times when I had the heat too high—so now I always simmer low and slow. And I’ve found that letting the finished pot rest off-heat for a good 10 minutes keeps the rice fluffy and the flavors extra rich. Don’t forget the lime wedge at the end—it brightens up every bite!

Variations & Adaptations

One of the best things about Caribbean chicken and rice is how easy it is to tweak for different tastes and diets. Here are some of my favorite ways to switch it up:

• Vegetarian/Vegan: Skip the chicken and use canned chickpeas or black beans instead. Swap chicken broth for veggie broth. The coconut milk keeps it creamy and filling.
• Low-Carb: Replace the rice with riced cauliflower. It cooks much faster—just toss it in after the veggies and don’t add extra liquid. I do this when I want something lighter but still crave those flavors.
• Spicy Version: Slice the Scotch bonnet or use hot sauce for extra heat. I’ve done this for friends who love spice, but always warn guests first!
• Herb Swap: Use fresh basil or mint instead of cilantro for a different twist.
• Rice Alternatives: Try brown rice (add more liquid and time), or even quinoa for a protein boost.
• Allergen Adjustments: If coconut is an issue, just use all chicken broth or a dairy-free milk alternative. If gluten is a concern, rest easy—this recipe is naturally gluten-free as written.

One time, I added pineapple chunks just before serving—wow, that hit of sweetness was incredible! Don’t be afraid to make this recipe your own. The base is so forgiving, you can get creative every time.

Serving & Storage Suggestions

This Caribbean chicken and rice recipe is best served hot, straight from the pot, with a sprinkle of fresh herbs and a bright squeeze of lime. If you’re serving at a potluck, keep it in the covered pot or transfer to a slow cooker set to “warm.”

• Presentation: I love piling it onto a big platter, garnished generously with cilantro or parsley, sliced green onions, and lime wedges on the side. It looks gorgeous and inviting—perfect for Pinterest-worthy tables!
• Pairings: Serve with sweet fried plantains, a crisp green salad, or crusty bread to soak up any extra sauce. For drinks, try a tropical punch or refreshing iced tea.
• Leftovers: Let leftovers cool fully before storing in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!
• Freezer Friendly: Freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, splashing in a little broth if needed to loosen.
• Reheating: For best results, reheat gently over low heat with a splash of extra broth or coconut milk to keep the rice soft and moist.

Honestly, this recipe tastes even more flavorful the next day. If you’re prepping ahead for a gathering, make it the night before and just reheat gently before serving. It’s a lifesaver for busy hosts!

Nutritional Information & Benefits

This Caribbean chicken and rice recipe isn’t just delicious—it’s balanced and nourishing, too. Here’s what you’re getting in each serving (about 1 ½ cups):

• Calories: Approximately 420
• Protein: 26g
• Carbohydrates: 48g
• Fat: 13g (mostly healthy fats from coconut milk and olive oil)
• Fiber: 4g

Health Benefits: The chicken provides lean protein, the rice and veggies offer energy and fiber, and the coconut milk adds healthy fats. Ginger and garlic both have anti-inflammatory properties. This dish is naturally gluten-free and can easily be made dairy-free or nut-free. If you need to watch sodium, use low-sodium broth and reduce added salt.

As someone who tries to keep family meals healthy and satisfying, I love that this recipe ticks all the boxes. It’s hearty, filling, and you can load up on veggies or swap in brown rice for extra nutrition. Just watch for coconut and allspice if you have allergies!

Conclusion

Caribbean chicken and rice is my secret weapon for potlucks, busy weeknights, and anytime I need a dish that makes people smile. It’s flavorful, easy, and totally customizable. Whether you’re a seasoned cook or just starting out, this recipe is about to become your new favorite.

Don’t be afraid to play around with the veggies, spices, or protein based on what you have at home. The beauty of this dish is how forgiving and flexible it is. And honestly, there’s nothing better than seeing friends and family go back for seconds (or thirds!).

If you give this recipe a try, I’d love to hear how it turned out! Leave a comment, share your own twists, or tag me on social media with your creations. Here’s to bringing a little Caribbean sunshine to your table—one pot at a time!

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?

Yes! Chicken breast works fine, though it can dry out a bit more easily. I recommend cooking just until no longer pink to keep it juicy.

Is this Caribbean chicken and rice recipe spicy?

Not unless you add the Scotch bonnet or extra hot sauce. The base is flavorful but mild. You control the heat!

Can I make this ahead for a potluck?

Absolutely. This dish tastes even better the next day. Just reheat gently with a splash of broth and garnish before serving.

What vegetables can I add or substitute?

Almost any! Try carrots, corn, diced tomatoes, or spinach. Use what’s in season or what you have in the fridge.

How do I keep the rice from getting mushy?

Use long-grain rice, don’t over-stir after adding liquid, and let it rest covered after cooking. If it seems wet at the end, let it sit uncovered for a few minutes.

Caribbean Chicken and Rice Recipe Easy One Pot Dinner for Potlucks

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• Author: Marcus
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Caribbean chicken and rice is a vibrant, one-pot meal packed with juicy chicken, fluffy rice, sweet peppers, and bold island spices. It’s easy, crowd-pleasing, and perfect for potlucks or busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tsp Caribbean all-purpose seasoning (or 1/2 tsp each allspice, paprika, garlic powder, onion powder)
• 1 tsp smoked paprika
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced (optional)
• 1 1/2 cups long-grain white rice (Jasmine or Basmati)
• 1 can (14 oz) coconut milk (full-fat or lite)
• 1 3/4 cups low-sodium chicken broth (or water)
• 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
• 1/4 tsp ground allspice
• 1 bay leaf
• 1 cup frozen peas
• 2 green onions, sliced (for topping)
• 1 small Scotch bonnet pepper, whole (optional)
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

1. In a small bowl, combine salt, black pepper, Caribbean seasoning, and smoked paprika. Toss chicken pieces in the spice mix until evenly coated. Let sit for 5-10 minutes.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add diced onion and both bell peppers. Sauté for 3-4 minutes until softened. Stir in garlic and ginger; cook for 1 more minute.
3. Add seasoned chicken to the pot in a single layer. Cook for about 5-6 minutes, stirring occasionally, until browned on all sides (it won’t be fully cooked yet). If sticking, add a splash of broth and scrape up brown bits.
4. Pour in the rice and stir to coat in the oil. Toast rice for 1-2 minutes. Add thyme, allspice, and bay leaf.
5. Pour in coconut milk and chicken broth. Stir well, making sure nothing is stuck to the bottom. Nestle Scotch bonnet pepper (if using) into the mixture.
6. Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 18-22 minutes without peeking, until rice is tender and most liquid is absorbed. If rice isn’t done, add 1/4 cup broth, cover, and cook 3-5 more minutes.
7. Remove from heat. Stir in frozen peas. Let the pot sit, covered, for 5-10 minutes. Remove bay leaf and Scotch bonnet before serving.
8. Fluff rice, garnish with green onions, cilantro or parsley, and serve with lime wedges.

Notes

For a spicier dish, slice the Scotch bonnet or add hot sauce. Use chicken breast if preferred, but thighs stay juicier. Let the rice rest covered after cooking for fluffiness. Swap in brown rice (add more liquid and time), or use chickpeas for a vegan version. Leftovers taste even better the next day and freeze well.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: Caribbean

Nutrition

• Serving Size: About 1 1/2 cups
• Calories: 420
• Sugar: 4
• Sodium: 650
• Fat: 13
• Saturated Fat: 7
• Carbohydrates: 48
• Fiber: 4
• Protein: 26

Keywords: Caribbean chicken and rice, one pot dinner, potluck recipe, easy chicken rice, coconut rice, gluten-free, family meal, comfort food, island spices, weeknight dinner