Name: Caribbean Chicken and Rice: A Flavorful Island-Inspired Feast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Caribbean
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)

Description

Caribbean Chicken and Rice is a flavorful, aromatic one-pot dish featuring seasoned chicken thighs cooked with rice, coconut milk, and vibrant vegetables. This tropical-inspired meal is perfect for a family dinner or special occasion.

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)

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Instructions

Season chicken thighs with salt, pepper, paprika, allspice, garlic powder, and onion powder.
In a large pot or Dutch oven, heat vegetable or coconut oil over medium heat. Sear chicken on all sides until golden brown, then remove and set aside.
Add onion, garlic, red and green bell peppers, and tomato to the pot. Sauté until softened, about 3–4 minutes.
Stir in Scotch bonnet pepper, thyme, allspice, and smoked paprika. Cook for 1 minute until fragrant.
Add rice, chicken broth, coconut milk, and salt. Stir well, then place chicken on top.
Bring to a boil, cover, reduce heat to low, and simmer for 25–30 minutes until rice is cooked and chicken is tender. Stir in peas, if using, during the last 5 minutes.
Remove from heat and let rest 5 minutes. Garnish with sliced green onions and fresh cilantro before serving.

Notes

Adjust the heat by using fewer Scotch bonnet peppers or removing seeds.
Serve with a side of fried plantains or steamed vegetables for a complete Caribbean meal.
Leftovers keep well in the fridge for 2–3 days and reheat nicely.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: One-Pot
Cuisine: Caribbean