Caribbean Chicken and Rice
Caribbean Chicken and Rice is comfort food with a tropical heartbeat.
Ingredients
- Chicken
- 1½ lbs bone-in or boneless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp allspice
- ½ tsp ground thyme
- ½ tsp cayenne (optional)
- 2 tbsp olive oil
- Juice of 1 lime
- Rice
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 cup coconut milk
- 1 cup chicken broth
- ½ tsp salt
- ¼ tsp ground turmeric (optional)
- 1 scallion, sliced (garnish)
Instructions
- Toss chicken with spices, oil, and lime juice.
- Heat a deep skillet over medium-high and brown chicken 4–5 minutes per side. Remove and set aside.
- In same pan, sauté onion and garlic until soft. Stir in rice.
- Add coconut milk, broth, salt, and turmeric. Bring to a simmer.
- Nestle chicken into rice, cover, and cook on low 18–22 minutes until rice is tender and chicken is cooked through.
- Rest 5 minutes, garnish, and serve.
Notes
- Add peas or red beans for a classic island touch.
- Scotch bonnet sauce on the side brings serious heat.
Caribbean Chicken and Rice is comfort food with a tropical heartbeat. Fragrant spices like allspice, thyme, and paprika infuse the chicken with deep, savory warmth, while a splash of lime keeps everything bright. The rice cooks gently beneath the chicken in creamy coconut milk and broth, soaking up every drop of flavor as it simmers.
As the pot steams, the aromas turn rich and irresistible—savory, lightly sweet, and just a little spicy. The chicken stays juicy, the rice turns fluffy and aromatic, and each bite feels layered and satisfying. This is the kind of one-pan meal that feels both cozy and transportive, perfect for busy nights when you still want something special. Serve it straight from the skillet with a sprinkle of scallions and maybe a little hot sauce if you like heat. Simple, soulful, and endlessly comforting.
