Name: Caribbean-Style Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 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; 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 substitute), 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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A vibrant, flavorful one-pot Caribbean-style chicken and rice dish bursting with aromatic spices, tender chicken, colorful vegetables, and creamy coconut milk. I love how everything comes together in one pot—it’s deeply satisfying, layered with flavor, and perfect for any day of the week.

Why You’ll Love This Recipe

I always reach for this recipe when I want something warm, comforting, and packed with bold, tropical flavors. The spice blend is rich and earthy with just enough heat to wake up the senses. The combination of chicken, rice, peppers, and coconut milk simmers into a savory and slightly creamy base that fills the house with irresistible aromas. Plus, it’s all made in one pot—so cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
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 substitute), 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)

Directions

I start by mixing salt, black pepper, paprika, allspice, garlic powder, and onion powder in a bowl. I pat the chicken dry and coat it well with the spice mix, letting it rest for 10–15 minutes to absorb all that flavor.
In a heavy-bottomed pot or Dutch oven, I heat the oil over medium-high and sear the chicken, skin-side down, for 4–5 minutes on each side until it’s beautifully golden. I set it aside after searing.
In the same pot, I sauté the onion, garlic, and bell peppers for 3–4 minutes. Then I toss in the tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika, giving it a quick 2-minute stir to toast those spices.
I stir in the rice to coat it in the seasoning, then pour in the chicken broth, coconut milk, and salt. I gently nestle the chicken back into the pot, skin-side up.
I bring it to a boil, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes until the rice is tender and the chicken is fully cooked through (165°F/74°C).
If I’m using peas, I stir them in during the last 5 minutes of cooking. Then I remove the pot from heat and let it sit, covered, for 5–10 minutes so everything can settle.
I fluff the rice with a fork, garnish with green onions and cilantro, and serve hot. A squeeze of lime on the side is always welcome.

Servings and timing

Yield: 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Serving size: 1 chicken thigh with about 1 cup of rice

Variations

I like to change things up depending on what I have on hand. Sometimes I add diced zucchini or corn for extra veggies. If I want a seafood version, I swap the chicken for shrimp and reduce the cooking time accordingly. For a lighter take, I use skinless chicken, light coconut milk, or even substitute the rice with quinoa. And if I’m not in the mood for spice, I tone it down by using just half a Scotch bonnet or switching to a milder pepper.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. It also freezes really well—I freeze it in individual portions for up to 3 months. When I’m ready to reheat, I let it thaw overnight in the fridge and warm it in a skillet or microwave until heated through. A splash of water or broth helps loosen it up if the rice has absorbed too much moisture.

FAQs

How spicy is this dish?

It depends on how much Scotch bonnet you use and whether you keep the seeds in. I find that leaving the pepper whole adds flavor without overwhelming heat, but if I want it spicier, I mince the whole thing.

Can I use boneless chicken?

Yes, I sometimes use boneless thighs when I want quicker cooking or easier eating. Just reduce the cooking time slightly and watch that the chicken doesn’t dry out.

What kind of rice works best?

Long-grain white rice or basmati are my go-to options. They hold their shape and absorb flavors well without becoming mushy.

Can I make this vegetarian?

Absolutely. I substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. It still tastes rich and satisfying, especially with the coconut milk and spices.

Is coconut milk necessary?

I really like the creaminess and flavor it brings, but if I’m out, I’ve used more broth or a mix of broth and a splash of cream or milk as a backup.

Conclusion

This Caribbean-style chicken and rice is one of those dishes I turn to when I want something hearty, full of life, and easy to prepare. With just one pot, minimal cleanup, and a whole lot of flavor, it’s perfect for busy weeknights or when I’m feeding a hungry crowd. The vibrant spices, creamy coconut base, and tender chicken make it a meal I keep coming back to.