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Caribbean Chicken and Rice


  • Author: Sally Thompson
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Caribbean Chicken and Rice is a one-pan meal full of tropical soul and savory spice. Tender, seasoned chicken thighs are seared and simmered atop a vibrant rice base infused with peppers, garlic, herbs, and warm island flavors. It’s a comforting yet exciting dish that’s simple enough for weeknights and impressive enough for guests.


Ingredients

Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 tbsp olive oil

For the Rice:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup long grain rice (washed and drained)
  • 1 3/4 cups chicken broth or stock
  • 1 tsp ground turmeric
  • 1/2 tsp chili flakes or scotch bonnet pepper (optional)
  • Salt and pepper to taste
  • Juice of 1/2 lime
  • Fresh cilantro or parsley (for garnish)

Instructions

  1. In a bowl, mix allspice, paprika, garlic powder, cumin, thyme, salt, and pepper. Rub onto chicken thighs. Marinate for at least 30 minutes.
  2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 4–5 minutes per side. Remove and set aside.
  3. Add remaining oil if needed. Sauté onion and bell peppers for 3–4 minutes. Stir in garlic and cook another 30 seconds.
  4. Add rinsed rice and toast for 1–2 minutes. Stir in turmeric, chili flakes (if using), salt, and pepper.
  5. Pour in chicken broth and lime juice. Stir and nestle chicken thighs on top.
  6. Cover and simmer on low heat for 25–30 minutes until rice is tender and chicken cooked through.
  7. Let rest covered for 5–10 minutes. Garnish with chopped herbs and serve with lime wedges.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes