Description
This one-pot Caribbean Chicken and Rice dish features juicy, seasoned chicken thighs cooked with vibrant island spices and fragrant coconut-infused rice. It’s a comforting and flavorful dinner perfect for busy weeknights or special gatherings, combining tender chicken with aromatic vegetables and peppers for an authentic Caribbean flair.
Ingredients
For the Chicken:
- 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
For the Rice:
- 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 habanero), 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)
- Lime wedges (for serving)
Instructions
- Season the Chicken: In a small bowl, combine salt, black pepper, paprika, ground allspice, garlic powder, and onion powder. Rub this seasoning mix evenly over the chicken thighs and let them rest for 10–15 minutes to absorb the flavors.
- Sear the Chicken: Heat the vegetable or coconut oil in a large pot or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes per side, until the skin is golden brown and crispy. Remove the chicken and set aside.
- Sauté the Veggies: In the same pot, add the chopped onion, minced garlic, and diced red and green bell peppers. Cook for 3–4 minutes until softened. Add the chopped tomato, whole or minced Scotch bonnet pepper, fresh thyme, ground allspice, and smoked paprika. Cook for an additional 2 minutes, stirring to combine.
- Add Rice and Liquids: Stir the rice into the vegetable mixture, coating it well. Pour in the chicken broth, coconut milk, and add salt to taste. Stir gently to combine. Nestle the seared chicken thighs skin-side up on top of the rice mixture.
- Simmer: Bring the pot to a boil, then cover with a tight-fitting lid and reduce the heat to low. Let it simmer gently for 25–30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish: If using frozen peas, stir them in during the last 5 minutes of cooking. Once done, remove the pot from heat and let it rest covered for 5–10 minutes to allow flavors to meld and rice to firm up.
- Serve: Fluff the rice with a fork, garnish with sliced green onions and fresh cilantro. Serve with lime wedges on the side for added zest.
Notes
- For less heat, leave the Scotch bonnet pepper whole instead of chopping it to reduce spiciness.
- Basmati or jasmine rice can be used as great alternatives to long-grain white rice.
- You can substitute with boneless chicken thighs or breasts, but reduce cooking time slightly to avoid drying out.
- This dish pairs wonderfully with fried plantains or a simple fresh salad for a complete Caribbean meal.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
