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Delicious Caribbean Chicken and Rice dish served with tropical flavors.

Caribbean Chicken and Rice

A bright, comforting dish featuring juicy browned chicken, coconut-steamed rice, and a kick of heat from Scotch bonnets, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in chicken thighs (skin-on or skinless)
  • 2 tbsp vegetable or coconut oil
  • 1 medium onion, diced
  • 1 piece red bell pepper, diced
  • 3 cloves garlic, minced
  • 1-2 pieces Scotch bonnet or habanero peppers (optional, adjust for heat)
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 1 tsp ground allspice
  • 1 tsp curry powder (optional but traditional in some regions)
  • 1.5 cups long-grain rice (jasmine or basmati)
  • 1 can coconut milk (14 oz)
  • 2 cups chicken broth
  • 1 cup canned kidney beans or pigeon peas (optional)
  • Salt & black pepper, to taste
  • Fresh cilantro or parsley, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Heat oil in a Dutch oven. Season chicken with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
  2. In the same pot, sauté onion, bell pepper, garlic, and Scotch bonnet until softened and fragrant.
  3. Stir in thyme, allspice, and curry powder.
  4. Add rice to the pot, stirring to coat with spices and aromatics.
  5. Pour in coconut milk and chicken broth. Add beans/peas if using.
  6. Return chicken to the pot, nestling it into the rice mixture.
  7. Cover and simmer over low heat for 25-30 minutes, until rice is fluffy and chicken is cooked through.
  8. Let rest for 5 minutes before fluffing the rice. Garnish with cilantro and lime wedges.

Notes

For a delicious tropical flavor, ensure you use good quality coconut milk. If your rice is a little soggy, remove the lid and blast it under the broiler for a minute.