Caribbean Chicken and Rice – Tropical Flavor in Every Bite
Ingredients
Scale
- 6 bone-in chicken thighs (skin-on or skinless)
- 2 tbsp vegetable or coconut oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1–2 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 ½ cups long-grain rice (jasmine or basmati)
- 1 can (14 oz) coconut milk
- 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
Instructions
- Brown the Chicken – Heat oil in a Dutch oven. Season chicken with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
- Build the Base – In the same pot, sauté onion, bell pepper, garlic, and Scotch bonnet until softened and fragrant. Stir in thyme, allspice, and curry powder.
- Toast the Rice – Add rice to the pot, stirring to coat with spices and aromatics
- Simmer Together – Pour in coconut milk and chicken broth. Add beans/peas if using. Return chicken to the pot, nestling it into the rice mixture.
- Cook Until Tender – Cover and simmer over low heat for 25–30 minutes, until rice is fluffy and chicken is cooked through (internal temp 165°F/74°C).
- Rest and Serve – Let rest for 5 minutes before fluffing the rice. Garnish with cilantro and lime wedges.