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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Pour in the rice and stir to coat in the oil. Toast rice for 1-2 minutes. Add thyme, allspice, and bay leaf.
- 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.
- 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.
- Remove from heat. Stir in frozen peas. Let the pot sit, covered, for 5-10 minutes. Remove bay leaf and Scotch bonnet before serving.
- 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