Easy Caribbean Chicken and Rice

Easy Caribbean chicken and rice came into my life when I was craving something vibrant and comforting on a rainy afternoon and I wanted bold flavor without spending hours in the kitchen so I reached for some warm spices a few pantry staples and juicy chicken thighs and got to work. The scent of allspice garlic and thyme floating through my kitchen instantly lifted the mood and the first bite sealed the deal—it was cozy bold and full of sunshine.

Since then I’ve made this easy Caribbean chicken and rice whenever I need a no-fuss dinner that still feels like a little celebration and the rice cooks right in the same pan soaking up all the juices from the chicken and spices which means fewer dishes and way more flavor.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken thighs – Tender and juicy they bring flavor and richness to the dish
• Long-grain rice – Absorbs the spiced broth and gets infused with every flavor
• Garlic – Brings warmth and depth to the base
• Onion – Softens into sweetness and builds the foundation of the rice
• Bell pepper – Adds color and a gentle sweetness
• Chicken broth – Helps cook the rice and carries the spice through every bite
• Coconut milk – Gives the dish that signature Caribbean creaminess
• Thyme – A classic herb that brings fresh earthy balance
• Allspice – Adds a warm almost cinnamon-like flavor that makes this dish stand out
• Paprika – For color and a hint of smoky heat
• Salt and pepper – Essential for seasoning throughout
• Lime juice – Brightens everything at the end with a zesty finish
• Fresh parsley or scallions – For a pop of freshness on top

Tools You’ll Need

• Large skillet or sauté pan – Perfect for searing the chicken and cooking the rice all in one
• Cutting board – For prepping the vegetables and herbs
• Knife – A sharp one makes it easy to dice everything evenly
• Measuring cups and spoons – To keep your spice and liquid levels just right
• Wooden spoon – Ideal for stirring the rice and scraping up the browned bits from the pan
• Lid – To cover the skillet and let the rice steam perfectly

Instructions

Step 1:

I season the chicken thighs generously with salt pepper allspice and paprika then I sear them skin-side down in a large skillet until golden and crispy on both sides and once browned I remove them and set them aside.

Step 2:

In the same skillet I sauté chopped onion garlic and bell pepper until soft and fragrant making sure to scrape up all the delicious browned bits left behind from the chicken.

Step 3:

I stir in the uncooked rice and let it toast for a minute or two then I pour in the chicken broth coconut milk thyme and a bit more salt and bring everything to a simmer.

Step 4:

I nestle the chicken thighs back into the pan skin-side up and cover it with a lid letting it cook on low heat for about 25 minutes or until the rice is tender and the chicken is fully cooked.

Step 5:

Once done I remove the lid and squeeze fresh lime juice over the top then I garnish with chopped parsley or scallions before serving it hot and fragrant.

Tips

For even more island flair I like to toss in a handful of peas or a little diced pineapple near the end of cooking. If you want extra heat you can add a chopped Scotch bonnet pepper or a few dashes of hot sauce. And leftovers taste even better the next day so don’t hesitate to double the batch!

Ways to Serve

With fried plantains for a sweet and savory combo

Alongside a crisp green salad with citrus dressing

Topped with a dollop of plain yogurt or sour cream to cool the heat

With a side of mango salsa or sliced avocado

Wrapped in a tortilla or flatbread for a fun Caribbean-style wrap

Frequently Asked Questions

Can I use boneless chicken in easy Caribbean chicken and rice?

Yes boneless thighs or breasts work great—just reduce the cooking time slightly and make sure the rice doesn’t dry out.

Is easy Caribbean chicken and rice spicy?

It’s flavorful and gently spiced but not hot unless you add chili peppers or hot sauce for extra heat.

Can I substitute the coconut milk in easy Caribbean chicken and rice?

Yes you can use more chicken broth or a splash of cream if you prefer but coconut milk gives the dish its signature richness.

See You in the Kitchen

I hope you give this easy Caribbean chicken and rice a try! It’s colorful comforting and packed with warm island flavor and I’d love to hear how you make it your own. Don’t forget to bookmark it for busy nights when you still want something exciting on your plate.

Happy Cooking!

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