Save
Caribbean Chicken and Rice brings tropical warmth right to your kitchen. With its blend of aromatic spices and creamy coconut rice, this dish fills the house with a rich, comforting aroma. It is a favorite for family dinners when I want something vibrant but still easy enough for a busy weeknight.
The first time I made this, my husband raved about the golden seared chicken and the way the rice soaked up all the spices. Now he asks for it anytime we have visitors.
Ingredients
- Bone-in skin-on chicken thighs or drumsticks: adds tenderness and great flavor
- Salt and black pepper: builds the base seasoning for the whole dish
- Paprika: for subtle warmth and a touch of color
- Ground allspice: essential for classic Caribbean flavor use fresh ground for best taste
- Garlic powder and onion powder: boost savory notes
- Vegetable oil or coconut oil: choose coconut oil for extra tropical aroma
- Onion: choose firm onions for sweetness and depth
- Garlic: fresh garlic gives the best aroma and bite
- Red and green bell pepper: look for glossy firm peppers for color and crunch
- Tomato: ripe tomato balances sweetness and acidity
- Scotch bonnet or habanero pepper: use whole for less heat or mince for extra kick
- Fresh thyme or dried thyme: fresh thyme brings a brighter flavor
- Smoked paprika: adds gentle smokiness
- Long-grain white rice or basmati: makes the fluffiest result rinse well before using
- Chicken broth: low sodium lets you control final saltiness
- Coconut milk: full fat coconut milk creates creaminess in the rice
- Peas: optional but adds a pop of color and sweetness
- Green onions and fresh cilantro for garnish: add a fresh finish
- Choose high quality coconut milk and fresh herbs to really lift this dish
Step-by-Step Instructions
- Prepare the Chicken:
- Pat the chicken pieces dry very well with paper towels and lay them on a tray. In a bowl, thoroughly mix the salt black pepper paprika allspice garlic powder and onion powder. Sprinkle this blend all over the chicken and use your hands to rub it in evenly on all sides. Set the seasoned chicken aside for up to fifteen minutes to let the spices absorb.
- Sear the Chicken:
- Heat the oil in a heavy Dutch oven or deep pot over medium high heat until shimmering. Carefully add the chicken pieces skin side down. Let them sear without moving for about five minutes to build a caramelized crust. Turn the pieces and brown them on the second side for another four or five minutes. Transfer the browned chicken to a plate and keep any bits in the pot.
- Sauté the Vegetables:
- Drop the chopped onion into the pot and stir often for about three minutes until starting to soften. Add the minced garlic along with the red and green bell peppers. Keep stirring until everything turns fragrant and the vegetables lose their raw edges about four minutes. Next add the chopped tomato Scotch bonnet pepper thyme allspice and smoked paprika. Let these cook together for two minutes to toast the spices and deepen the flavor.
- Combine Rice and Liquids:
- Tip in the rinsed rice and stir patiently to coat every grain in the seasoned mixture. Pour in the chicken broth and coconut milk. Add salt to taste usually about one teaspoon. Give the pot a good stir. Arrange the seared chicken pieces skin side up so they rest on top of the rice mixture.
- Simmer to Perfection:
- Turn the heat to low after bringing everything to a gentle simmer. Cover the pot tightly with a lid. Let the dish cook undisturbed for about twenty five to thirty minutes. Check for tender rice and fully cooked chicken. Stir gently a couple times to keep rice from sticking to the bottom.
- Finish and Rest:
- With five minutes left on the clock stir in the frozen peas if using. When the rice is fluffy and the chicken is cooked through take the pot off the heat. Keep it covered and let the flavors meld for another five to ten minutes allowing the rice to finish steaming and absorb the liquid.
- Garnish and Serve:
- Use a fork to gently fluff the rice. Scatter sliced green onions and fresh cilantro over the top. Serve hot with optional lime wedges for a bright citrus spark.
Save
One of my favorite details is the coconut rice that turns silky and aromatic under the chicken. My youngest always sneaks extra spoonfuls of the rice when my back is turned.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to three days. The flavors get even better as they sit. Gently reheat on the stove with an extra splash of water or broth to loosen the rice. Caribbean chicken and rice can also be frozen in portions for up to one month. Reheat directly from frozen on low to maintain moisture.
Ingredient Substitutions
If you do not have Scotch bonnet peppers use a habanero for similar heat or a mild jalapeño if you are serving kids. Smoked paprika can be replaced by chipotle powder for a little extra smokiness. Boneless chicken thighs work but bone in gives the dish richer flavor and texture. If fresh thyme is unavailable dried thyme will work in smaller quantity.
Serving Suggestions
Round out the meal by pairing this dish with fried plantains or a cooling cucumber salad. For an authentic touch serve with lime wedges and grilled pineapple slices. Sometimes I pair it with a simple avocado salad drizzled in lime juice which complements the savory flavors perfectly.
Save
Cultural Context
This dish is inspired by Caribbean classics like Jamaican brown stew chicken and Trinidadian pelau. It is beloved across the islands for its comforting blend of rice spice and tender chicken. I always think of my friend Joy who taught me how even a small Scotch bonnet pepper can transform an entire pot.
Recipe FAQs
- → What makes this dish uniquely Caribbean?
The bold combination of allspice, Scotch bonnet pepper, and coconut milk delivers hallmark Caribbean flavors. Fragrant herbs and a colorful blend of vegetables add to its island character.
- → Can I substitute boneless chicken?
Yes, boneless thighs or breasts work well, but bone-in, skin-on pieces contribute richer flavor and juicier texture. Adjust cook times to maintain tenderness.
- → Is Scotch bonnet pepper necessary?
For authentic heat, Scotch bonnet is traditional. For less spice, use a milder chili or leave it whole for subtle flavor instead of chopping.
- → Can coconut milk be replaced?
You can swap coconut milk for additional broth if desired, but the coconut lends creaminess and mellow sweetness characteristic of this dish.
- → How do I prevent the rice from sticking?
Keep heat low, stir gently as needed, and let the pot rest covered after cooking so the rice finishes steaming and separates easily.
- → What sides go well with this meal?
This dish is hearty solo, but fried plantains, fresh salad, or lime wedges enhance the experience and balance flavors nicely.