Go Back

Caribbean Chicken and Rice

This vibrant Caribbean Chicken and Rice dish combines marinated chicken with fragrant rice infused with spices and coconut milk. Bursting with flavor, it's perfect for a family dinner or a tropical getaway meal at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Caribbean
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Skillet
  • 1 Mixing bowl
  • 1 set Measuring cups and spoons
  • 1 Cutting board

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on About 2 pounds.
  • 1 cup long-grain rice
  • 2 cups coconut milk
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 piece bell pepper, diced Any color.
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas Optional.
  • to taste none fresh cilantro For garnish.

Instructions
 

  • In a mixing bowl, combine the chicken thighs, olive oil, soy sauce, jerk seasoning, paprika, salt, and black pepper. Ensure the chicken is well coated. Let it marinate for at least 15 minutes or refrigerate for up to 2 hours for enhanced flavor.
  • Heat a large pot or Dutch oven over medium heat. Add the marinated chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the diced onion, garlic, and bell pepper. Sauté until the vegetables are tender, about 4-5 minutes.
  • Add the rice to the pot, stirring to coat it in the vegetable mixture. Cook for about 2 minutes until the rice becomes slightly translucent.
  • Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil. Stir thoroughly to combine.
  • Return the browned chicken thighs to the pot, skin-side up, ensuring they sit atop the rice. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, or until the rice is cooked and the chicken is tender.
  • If using, add the frozen peas during the last 5 minutes of cooking, stirring gently to combine.
  • Once cooked, remove from heat and let it sit covered for 5 minutes before serving. Garnish with fresh cilantro before serving.

Notes

For extra heat, add some chopped jalapeños or a dash of hot sauce.
You can substitute chicken thighs with chicken breasts if preferred, but make sure to adjust the cooking time accordingly.
Serve with lime wedges for added zest.
This dish pairs well with avocado salad or fried plantains.