Name: Caribbean Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-487910H18M49S
Cuisine: Caribbean
Ingredients: 4 bone-in, skin-on chicken thighs; 1 ½ cups long-grain white rice; 2 large carrots, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon allspice; 1 teaspoon thyme (fresh or dried); 1 ½ cups chicken broth; 2 tablespoons oil (for searing); Salt and pepper to taste

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Golden, spiced rice cooked in one pot with tender, seared chicken and hearty vegetables—this Caribbean Chicken and Rice is your next comfort food obsession. Bold and satisfying flavors with a warm kick from allspice, paired with the sweetness from veggies, make this dish irresistible. Each bite offers crispy-edged chicken, fluffy rice, and vibrant bursts of carrot and pepper. It’s a perfect dish for a weeknight dinner or when entertaining a hungry crowd.

Caribbean Chicken and Rice Recipe

Why You’ll Love This Recipe

One-Pot Wonder: Minimal cleanup, and everything cooks together in one pot.
Flavorsome: The combination of allspice, thyme, and juicy chicken creates a deeply flavorful, satisfying meal.
Versatile: You can adjust the spice level or vegetables depending on your preferences, making this dish endlessly adaptable.
Comforting and Hearty: The crispy chicken with fluffy, spice-infused rice and vegetables makes for a comforting, wholesome meal.
Quick and Easy: Ready in under an hour, this dish is simple yet packed with flavor.

What Kind of Rice Works Best for Caribbean Chicken and Rice?

For the best results, long-grain white rice is the way to go. It cooks evenly without getting mushy and absorbs the aromatic spices perfectly. If you prefer a subtle floral note, Jasmine rice is an excellent alternative. Avoid short-grain rice, as it tends to clump together in this dish.

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs (preferably)
1 tsp kosher salt
1/2 tsp coarse ground black pepper
1/2 tsp allspice
1 tsp dried thyme
1 tbsp oil (for searing)

For the Rice:

1 cup long-grain white rice
1 1/2 cups chicken broth (or vegetable broth)
1 cup diced carrots
1 cup diced bell peppers (red and yellow)
1/2 medium onion, diced
3 cloves garlic, minced

For Garnish:

Chopped parsley or green onions (optional)

Directions

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. Season them with salt, black pepper, allspice, and thyme on both sides.
Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down first, and sear for about 5-7 minutes per side, or until deeply golden and crispy.
Remove the chicken from the pan and set it aside.

Step 2: Sauté the Aromatics

In the same pan, lower the heat to medium. Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the diced carrots and bell peppers. Cook for another 3 minutes, just to soften the vegetables slightly.

Step 3: Add the Rice and Toast

Add the uncooked rice to the pan with the vegetables, stirring to coat the rice with the oil and aromatics. Toast the rice for 2-3 minutes, stirring occasionally.

Step 4: Pour in the Broth and Simmer

Pour the chicken broth into the pan and scrape up any brown bits from the bottom of the pan. Stir to combine.
Nestle the seared chicken thighs back into the pan, skin-side up.
Cover the pan with a lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. The rice should have absorbed the liquid.

Step 5: Fluff and Garnish

Turn off the heat and let the pan sit, covered, for 5 minutes to allow the rice to firm up and the flavors to meld.
Remove the lid, fluff the rice gently with a fork, and garnish with chopped parsley or green onions for a pop of color and freshness.

How to Serve and Store Caribbean Chicken and Rice

Serve this dish directly from the pan for a rustic, family-style meal. It pairs beautifully with a crisp green salad, sweet fried plantains, or a refreshing pineapple salsa. For added freshness, a side of cool cucumber yogurt or a tangy slaw can balance the warmth and spices.

Storage:

Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes well for up to 1 month. To reheat, defrost overnight in the fridge and warm on the stovetop with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred as they remain juicier during the cooking process. If you use chicken breasts, make sure they are bone-in to prevent them from drying out.

2. Is this dish spicy?

It has a warm spice from the allspice and black pepper but is not inherently hot. For more spice, feel free to add scotch bonnet peppers or chili flakes.

3. Can I add beans to this dish?

Definitely! Black beans or kidney beans are great additions. Stir them in with the rice for added protein and texture.

4. What if I don’t have chicken broth?

Water works fine in a pinch, but adding a bouillon cube or extra seasoning will help make up for the missing savory flavor.

5. Can I make this dish vegetarian?

Yes, you can easily make this dish vegetarian by replacing the chicken with seasoned tofu or roasted chickpeas and using vegetable broth instead of chicken broth.

6. Can I make this dish ahead of time?

Yes, you can prepare it up to the point where the rice is cooked. Store it in the fridge and reheat before serving.

7. Can I use brown rice instead of white rice?

Yes, you can substitute with brown rice. However, you’ll need to increase the cooking time and possibly add more liquid since brown rice takes longer to cook.

8. Can I use different vegetables?

Of course! Feel free to swap in your favorite vegetables such as zucchini, peas, or even sweet potatoes. Just be sure to adjust cooking times based on how tender the veggies are.

9. How do I know when the rice is done?

The rice should be tender and all the liquid should be absorbed. If it’s still firm or there’s liquid left, cover and cook for a few more minutes.

10. Can I make this dish in a slow cooker?

Yes, you can! After searing the chicken, add everything to the slow cooker and cook on low for 4-6 hours or until the chicken is fully cooked and the rice is tender.

Conclusion

This Caribbean Chicken and Rice recipe brings together the bold, vibrant flavors of the islands with a comforting, hearty meal that the whole family will love. The combination of tender chicken, perfectly seasoned rice, and colorful vegetables makes this dish a one-pot wonder that’s as simple as it is delicious. Whether you’re making it for a family dinner, a special occasion, or meal prep, this dish is sure to become a staple in your kitchen!