Caribbean Chicken and Rice Recipe
If you’re searching for a one-pot dish bursting with sunshine and flavor, Caribbean Chicken and Rice is exactly what your dinner table needs. This recipe brings together tender chicken, creamy coconut rice, and a blend of black beans, sweet peppers, and vibrant spices. The result? A feast that’s deeply satisfying, gently spiced, and layered with those irresistible island aromas. Whether you’re feeding your family on a weeknight or impressing friends at a gathering, this is a recipe you’ll want to revisit again and again.
Ingredients You’ll Need
The beauty of Caribbean Chicken and Rice lies in its approachable ingredients that magically transform into something special with just the right amount of attention. Each item has a role—whether to add savoriness, color, or irresistible tropical fragrance.
- Olive oil: This helps brown the chicken beautifully and acts as the cozy base for sautéing the vegetables.
- Boneless, skinless chicken thighs: These stay juicy and flavorful even after simmering, ideal for one-pan meals.
- Salt and black pepper: Classic seasonings that build the flavor base for both chicken and rice.
- Paprika: This not only gives color but also a gentle smokiness that sings in the finished dish.
- Ground allspice: A little island magic—this warm spice makes the dish unmistakably Caribbean.
- Dried thyme: Adds a fresh, herbal note that cuts through the richness.
- Onion (diced): Foundational for sweet, aromatic flavor in the mix.
- Red bell pepper (diced): For bursts of color and juicy sweetness with every bite.
- Garlic (minced): Essential for warmth and depth.
- Long grain white rice: Absorbs all the delicious liquids and flavors; absolutely key for texture.
- Coconut milk: Rich, creamy, and full of tropical flair, it transforms plain rice into something special.
- Low-sodium chicken broth: Boosts flavor without making the dish overly salty.
- Brown sugar: Just a hint for balance, bringing out the other flavors.
- Hot sauce (optional): Kick up the heat if that’s your thing, or keep it mellow for all palates.
- Canned black beans (drained and rinsed): Protein-packed and hearty, they add a beautiful texture.
- Frozen peas: For a pop of color and a touch of natural sweetness.
- Green onions (sliced): Lively, crisp, and a visual treat as a finishing touch.
- Lime juice: A squeeze at the end wakes everything up with brightness.
- Fresh cilantro: The final flourish! Herbaceous and fragrant, it ties the whole dish together.
How to Make Caribbean Chicken and Rice
Step 1: Brown the Chicken
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. While the oil is warming up, toss the chicken chunks with salt, pepper, paprika, allspice, and thyme. Once seasoned, add the chicken to the hot pan. Sauté for about 5 to 6 minutes, stirring occasionally, until each piece is golden and starting to crisp along the edges. Scoop the chicken out and set it aside—you’ll return it to the pot later.
Step 2: Sauté the Vegetables
In the same skillet, add your diced onion and red bell pepper. Sauté, letting them soak up any flavorful bits left by the chicken, for about 3 to 4 minutes until they’re soft and fragrant. Hitting them with the remaining oil and spices from the pan gives another layer of deliciousness.
Step 3: Toast the Garlic and Rice
Add the minced garlic to the skillet and give it a quick stir. Then toss in the uncooked rice. Let everything cook for about one minute, stirring constantly—this toasts the grains slightly and infuses the rice with all the aromatics already in the pan. It’s a small step that makes a big difference!
Step 4: Simmer with Coconut Milk and Broth
Pour in the coconut milk, chicken broth, brown sugar, and hot sauce if you’re using it. Mix everything carefully. Return the browned chicken and its juices to the skillet, nestling the pieces into the liquid. Bring the whole pot to a gentle simmer, then reduce the heat to low. Cover and cook for 18 to 20 minutes, letting the rice become tender and soak up all the magic while the flavors meld together.
Step 5: Add Beans and Peas
Uncover the skillet and stir in the black beans and frozen peas. Let it cook for another 3 to 4 minutes, just enough for the beans to heat through and peas to brighten up. The skillet should now be brimming with a patchwork of vibrant colors and smells.
Step 6: Finish and Serve
Turn off the heat and squeeze the juice of one fresh lime directly into the pan. Add sliced green onions and fold everything together. Right before serving, top with a generous handful of chopped cilantro. Your Caribbean Chicken and Rice is ready to make everyone happy!
How to Serve Caribbean Chicken and Rice
Garnishes
There’s nothing quite like a scattered handful of freshly chopped cilantro to make this dish pop both visually and flavor-wise. Add extra green onions or a wedge of lime alongside each serving for even more brightness. If you like a little kick, a few drops of your favorite hot sauce right before serving can be the absolute cherry on top.
Side Dishes
Caribbean Chicken and Rice plays well with a variety of sides. Fried plantains bring sweet, caramelized notes, while a crisp green side salad keeps the meal light and fresh. You might also enjoy buttery corn on the cob, a scoop of creamy coleslaw, or a side of sautéed greens for a truly complete experience.
Creative Ways to Present
For parties, try serving your Caribbean Chicken and Rice in colorful bowls or even on banana leaves for a tropical vibe. Leftovers also make a great burrito or wrap filling the next day. If you want something extra special, top each portion with a drizzle of coconut yogurt or a sprinkle of toasted coconut chips for a little crunch.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, let the remaining Caribbean Chicken and Rice cool to room temperature, then transfer it into airtight containers. It will stay fresh in the fridge for up to four days, making it a fantastic meal prep option for busy weeks.
Freezing
If you’d like to freeze leftovers, scoop portions into freezer-safe bags or containers, pressing out as much air as possible. You can store Caribbean Chicken and Rice in the freezer for up to three months. Just remember to thaw it overnight in the refrigerator before reheating for the best results.
Reheating
For best results, reheat Caribbean Chicken and Rice gently in a microwave or on the stovetop over low heat. If it looks a little dry, you can always stir in a splash of extra chicken broth or coconut milk to re-moisten the rice and bring the flavors back to life.
FAQs
Can I substitute chicken breasts for chicken thighs?
Absolutely! Chicken breasts will work well if you prefer leaner meat—just keep an eye on cooking time, as breasts can dry out faster than thighs. Slice into bite-sized pieces so they cook evenly and absorb all those tasty flavors.
Is Caribbean Chicken and Rice spicy?
The recipe has a gentle warmth from the spices, but it’s not overwhelmingly hot. If you enjoy more spice, add extra hot sauce or diced Scotch bonnet pepper. For milder palates, simply leave the hot sauce out.
Can I use brown rice instead of white rice?
You can! Keep in mind that brown rice takes longer to cook and may need a bit more liquid. Adjust the cooking time and keep the pot covered until the brown rice is tender.
What’s the best way to make this dish vegetarian?
For a vegetarian variation, omit the chicken and add extra black beans or even chickpeas. Swap the chicken broth for vegetable broth, and you’ll still have a hearty, satisfying, and flavor-packed meal.
Can I double this recipe for a crowd?
You sure can! Simply double all the ingredients and use a large Dutch oven or heavy-bottomed pot to ensure even cooking. Keep the ratios the same, and it’ll turn out just as delicious for a bigger group.
Final Thoughts
If you’re craving a cozy dinner with sunshine in every bite, Caribbean Chicken and Rice is the answer. With simple prep and big pay-off in taste, it’s a dish that’s impossible not to love. Give it a try, share it with your friends and family, and don’t be surprised if it disappears fast!
Print
Caribbean Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Caribbean Chicken and Rice recipe is a flavorful one-pot dish that combines tender chicken, fragrant rice, and creamy coconut milk with a blend of spices and vegetables. It’s a taste of the tropics in every bite!
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon dried thyme
For the Rice:
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1 cup long grain white rice
- 1 can (13.5 oz) coconut milk
- ½ cup low-sodium chicken broth
- 1 teaspoon brown sugar
- 1 teaspoon hot sauce (optional)
- 1 cup canned black beans (drained and rinsed)
- ½ cup frozen peas
- 2 green onions (sliced)
- juice of 1 lime
- fresh cilantro for garnish
Instructions
- Prepare the Chicken: Heat olive oil in a skillet, season chicken, and cook until browned. Set aside.
- Cook the Rice: Sauté onion, bell pepper, garlic, and rice. Add coconut milk, broth, sugar, and hot sauce. Return chicken to the pan and simmer.
- Finish the Dish: Add black beans and peas, cook until tender. Stir in lime juice and green onions. Garnish with cilantro.
Notes
- You can substitute chicken thighs with chicken breasts if preferred.
- For extra heat, add Scotch bonnet pepper or more hot sauce.
- Serve with fried plantains or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1.5 cups
- Calories: 525
- Sugar: 4g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
