Caribbean Chicken and Rice
Juicy, spice-rubbed chicken thighs are pan-seared and simmered over coconut-infused rice with bell peppers, scallions, and thyme. This Caribbean Chicken and Rice recipe is a one-pan wonder bursting with bold island flavor—perfect for weeknight dinners, meal prep, or sharing with family.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup long-grain rice jasmine or basmati work well
- 1 cup unsweetened coconut milk
- 1 cup chicken broth
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 scallions chopped
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 teaspoon ground allspice
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: pinch of cayenne or splash of hot sauce
Instructions
- Season the chicken: Pat the chicken thighs dry. Season both sides generously with salt, pepper, allspice, and paprika.
- Sear the chicken: Heat oil in a large skillet over medium-high. Place chicken skin-side down and cook for 5–6 minutes until golden and crisp. Flip and cook another 2–3 minutes. Remove from skillet and set aside.
- Sauté the aromatics: In the same pan, add garlic, scallions, and bell peppers. Cook for 2–3 minutes until softened.
- Add rice and liquid: Stir in rice, coconut milk, chicken broth, thyme, and a pinch of salt. Bring to a simmer.
- Nestle chicken in: Return chicken to skillet, skin-side up. Cover and reduce heat to low. Simmer for 20–25 minutes, or until rice is cooked and chicken reaches 165°F internally.
- Finish uncovered: Remove the lid for the last 5 minutes to crisp up the skin and let any extra liquid absorb.
- Garnish and serve: Sprinkle extra scallions on top and serve hot.
Notes
Caribbean Chicken and Rice – Helpful Tips
Cooking Tips & TechniquesMarinate your chicken in a blend of lime juice, garlic, thyme, allspice, and a pinch of cayenne or scotch bonnet for that signature Caribbean depth.
Use boneless, skinless chicken thighs for tender, juicy results that won’t dry out during cooking.
Sear the chicken first to build flavor, then simmer it with the rice so the seasonings infuse throughout.
Rinse the rice before cooking to reduce excess starch — this helps keep the grains fluffy.
Substitute some of the water with coconut milk or chicken broth for a creamier, more flavorful base. Serving Suggestions
Top with chopped green onions, fresh cilantro, or a squeeze of lime to brighten up the dish.
Pair with a side of fried plantains, mango salsa, or a crisp cucumber salad.
Serve it bowl-style with avocado, shredded cabbage, and a drizzle of hot sauce for a modern twist.
Goes great with grilled corn or a simple Caribbean slaw for a festive, colorful plate. Make-Ahead & Storage
Make-Ahead: Marinate the chicken overnight to boost flavor and save prep time.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze fully cooked portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Reheat: Gently warm in a covered skillet with a splash of broth or water to keep the rice moist. Tasty Variations to Try
Jerk-Spiced Version: Rub the chicken with jerk seasoning and grill before adding to the rice for a smokier kick.
Tropical Rice Twist: Stir in diced mango or pineapple just before serving for a sweet contrast.
Vegetarian Option: Swap chicken for black beans or chickpeas and bulk it up with sautéed bell peppers and zucchini.
Coconut Rice Base: Use full-fat coconut milk in place of some liquid for ultra-creamy, fragrant rice.
Island Bowl Style: Serve deconstructed with toppings like pickled red onion, spicy crema, or roasted corn.