Caribbean Chicken and Rice 

Bursting with vibrant Caribbean flavors, this one‑pot Caribbean Chicken and Rice is a true tropical feast. Tender, bone‑in chicken thighs seared to golden perfection rest atop fragrant rice cooked with coconut milk, Scotch bonnet heat, bell peppers, onions, and warm spices like allspice, thyme, and smoked paprika. It’s a complete, comforting meal with protein, veggies, and carbs all in one pot—easy to make, easy to clean up, and perfect for feeding a crowd or enjoying as hearty leftovers. Let this dish transport your taste buds to sun‑drenched islands! 

Ingredients

For the Chicken:

• 6 bone‑in, skin‑on chicken thighs
  
  

• 2 tsp salt
  
  

• 1 tsp black pepper
  
  

• 1 tsp paprika
  
  

• 1 tsp ground allspice
  
  

• 1 tsp garlic powder
  
  

• ½ tsp onion powder
  
  

For the Rice:

• 2 Tbsp vegetable (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 (whole or minced)
  
  

• 2 tsp fresh thyme (or 1 tsp dried)
  
  

• 1 tsp ground allspice
  
  

• 1 tsp smoked paprika
  
  

• 1½ cups long‑grain white or basmati rice
  
  

• 1½ cups chicken broth
  
  

• 1 cup coconut milk
  
  

• 1 tsp salt (to taste)
  
  

• ½ cup frozen peas (optional)
  
  

• 2 green onions, sliced (for garnish)
  
  

• Fresh cilantro (for garnish)
  
  

Directions

1. Season & Rest: Combine chicken spices. Pat thighs dry, rub mixture over chicken, and let sit 10–15 minutes.
   
   

2. Sear Chicken: Heat oil in a large pot/Dutch oven over medium‑high. Sear chicken skin‑side down until golden (4–5 min), flip and cook another 4–5 min. Remove from pot and set aside.
   
   

3. Sauté Veggies: In the same pot, add onion, garlic, bell peppers. Sauté 3–4 min until fragrant. Stir in tomato, Scotch bonnet, thyme, allspice, and smoked paprika; cook 2 min.
   
   

4. Build the Base: Add rice and stir to coat in vegetable mixture. Pour in broth, coconut milk, and salt. Mix well. Nestle chicken skin‑side up into the rice.

5. Simmer Covered: Bring to a boil, reduce heat to low, cover, and cook 25–30 min until rice is tender and chicken is cooked through (165 °F internal).
   
   

6. Add Peas & Rest: Stir in peas in final 5 min. Turn off heat, cover, and let rest 5–10 min.
   
   

7. Garnish & Serve: Fluff rice with a fork. Top with green onions and cilantro. Serve hot, with lime wedges if desired. 

Nutrients (per serving)

• Calories: 520 kcal
  
  

• Carbohydrates: 50 g
  
  

• Protein: 28 g
  
  

• Fat: 22 g
  
  

• Fiber: 4 g
  
  

• Sugar: 4 g