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–+ servings

Caribbean Chicken and Rice – Tropical Flavor in Every Bite

This dish combines juicy, marinated chicken with fragrant rice infused with coconut milk, garlic, and herbs for a vibrant, comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 6 bone-in chicken thighs Skin-on or skinless options will work perfectly.
  • 2 tbsp vegetable or coconut oil For browning the chicken and adding flavor.
  • 1 medium onion, diced Provides a sweet base flavor when sautéed.
  • 1 red bell pepper, diced Adds sweetness and color to the dish.
  • 3 cloves garlic, minced Essential for that aromatic kick.
  • 1–2 Scotch bonnet or habanero peppers (optional) Adjust based on desired heat level.
  • 2 tsp fresh thyme (or 1 tsp dried) A classic herb used in Caribbean cooking.
  • 1 tsp ground allspice Adds warmth and depth of flavor.
  • 1 tsp curry powder (optional) Traditional in some regions, it enhances the tropical profile.
  • 1.5 cups long-grain rice Jasmine or basmati works best for fluffiness.
  • 1 can (14 oz) coconut milk Richness that gives the dish its tropical flair.
  • 2 cups chicken broth For cooking the rice and adding moisture.
  • 1 cup canned kidney beans or pigeon peas (optional) For added texture and nutrition.
  • Salt & black pepper to taste, essential seasonings to enhance all flavors.
  • Fresh cilantro or parsley for garnish, brightens up the presentation beautifully.
  • Lime wedges for serving, adds a zesty finish that brightens every bite.

Method
 

  1. Heat oil in a Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper before placing them skin-side down in the hot oil. Sear until golden brown on both sides, approximately 5-7 minutes per side, then remove from the pot and set aside.
  2. In the same pot where you browned the chicken, add diced onion, red bell pepper, minced garlic, and Scotch bonnet peppers if using. Sauté these ingredients over medium heat until they become softened and aromatic, about 5 minutes. Stir in fresh thyme, ground allspice, and curry powder to create a flavorful base.
  3. Once your vegetables are fragrant, add in the long-grain rice to soak up those delicious flavors from the pot. Stir continuously for about 2-3 minutes until each grain is coated with spices and well-toasted.
  4. Pour in coconut milk and chicken broth into your pot along with any beans or peas you wish to include. Stir gently to combine everything before returning your seared chicken thighs back into the pot so they can nestle into that flavorful rice mixture.
  5. Cover your pot with a lid and reduce heat to low. Allow everything to simmer together for about 25-30 minutes until both the rice is fluffy and has absorbed all liquid while ensuring that chicken reaches an internal temperature of at least 165°F (74°C).
  6. After cooking time is complete, remove pot from heat but let it rest covered for an additional five minutes before fluffing up your rice with a fork gently. Garnish with freshly chopped cilantro or parsley as well as lime wedges on top before serving!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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