Caribbean Chicken and Rice – Tropical Flavor in Every Bite
Transport your taste buds to the Caribbean with this delightful Caribbean Chicken and Rice recipe! This vibrant dish features juicy marinated chicken thighs infused with bold spices, perfectly pan-seared or grilled to lock in flavor. The aromatic rice is cooked in creamy coconut milk and seasoned with fresh herbs, creating a comforting one-pot meal that’s ideal for any occasion. Whether you’re hosting a summer gathering or enjoying a cozy weeknight dinner, this dish will impress your family and friends. Pair it with zesty mango salsa, crispy plantains, or a splash of lime for a complete tropical experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: One-pot cooking
- Cuisine: Caribbean
Ingredients
Scale
- 6 bone-in chicken thighs
- 1 ½ cups long-grain rice (jasmine or basmati)
- 1 can coconut milk (14 oz)
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- Spices: thyme, allspice, curry powder (optional)
Instructions
- 1. Heat oil in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown. Remove and set aside.
- 2. In the same pot, sauté onion, bell pepper, garlic, and optional Scotch bonnet peppers until tender.
- 3. Stir in thyme, allspice, and curry powder before adding the rice. Toast for a minute.
- 4. Pour in coconut milk and chicken broth; add beans if desired. Return seared chicken to the pot.
- 5. Cover and simmer on low heat for 25–30 minutes until rice is fluffy and chicken reaches an internal temperature of 165°F (74°C).
- 6. Let rest for five minutes before fluffing rice and serving with cilantro and lime wedges.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 130mg