Caribbean Chicken and Rice | One-Pot Island-Style Chicken Dinner
This one-pot Caribbean Chicken and Rice recipe brings warm spices, citrus-marinated chicken, and creamy coconut rice together in a single skillet. Perfect for weeknight dinners or meal prep, this easy island-style dish delivers bold tropical flavor without the fuss.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs
- Juice of 1 lime
- 2 garlic cloves minced
- 1 tsp dried thyme
- 1 tsp allspice
- ½ tsp cayenne optional
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Rice:
- 1 tbsp olive oil or coconut oil
- ½ onion finely chopped
- 1 cup jasmine or basmati rice
- 1 ¼ cups low-sodium chicken broth
- ½ cup coconut milk
- 1 bay leaf
- 2 green onions chopped
- Fresh thyme or parsley for garnish
Instructions
- Marinate the Chicken: Combine chicken thighs, lime juice, garlic, thyme, allspice, cayenne, paprika, salt, and pepper in a bowl. Let sit for at least 15 minutes.
- Sear the Chicken: In a deep skillet or Dutch oven, heat oil over medium-high. Sear the marinated chicken for 3–4 minutes per side until browned. Remove and set aside.
- Build the Base: In the same pot, add onion and sauté until soft. Stir in rice, then pour in broth, coconut milk, and add bay leaf.
- Simmer It Up: Nestle the chicken back into the pot. Bring to a boil, then cover and reduce heat. Simmer for 20–25 minutes until rice is tender and chicken is cooked through.
- Garnish and Serve: Remove from heat, fluff the rice, and top with green onions and herbs. Serve hot with lime wedges.
Notes
Secret Tips for the Best Caribbean Chicken and Rice
- Marinate Overnight for Maximum Flavor: While 15–30 minutes works in a pinch, marinating the chicken overnight in the spice-lime mix allows the flavors to deeply penetrate the meat, giving you ultra-juicy, boldly seasoned chicken.
- Use Chicken Thighs with Skin-On for Crispy Texture: If you’re not worried about a little extra fat, skin-on chicken thighs give the dish a rich texture and caramelized finish. The rendered fat also adds depth to the rice.
- Toast the Rice Before Adding Liquid: Sauté the rice in the same pan used for searing the chicken until slightly golden. This adds a nutty flavor and helps the grains stay fluffy when cooked in broth and coconut milk.
- Add a Splash of Citrus at the End: A squeeze of fresh lime or orange juice just before serving brightens the dish and enhances the tropical flavor profile. It’s the secret to making every bite pop.
- Let It Rest Before Serving: Once the dish finishes cooking, keep the lid on and let it rest for 5–10 minutes. This helps the rice absorb any remaining liquid and gives the flavors a final moment to marry.
- Layer with Fresh Herbs Last: Add chopped parsley, cilantro, or green onion after resting—not during cooking. It keeps the herbs vibrant and fresh, which balances the warmth of the spices.
- Sneak in a Scotch Bonnet (Optional): For a traditional kick, add half a scotch bonnet pepper to the pot whole while the rice simmers. It will infuse flavor without overwhelming heat (just don’t pierce it unless you love spice!).
- Make It a Meal with Sweet Plantains: Fried or baked ripe plantains make the perfect sweet-salty balance alongside this savory dish. Serve on the side or slice them right into the rice for extra Caribbean flair.
- Double the Recipe for Leftovers: This dish tastes even better the next day. Make extra and use it for rice bowls, burritos, or stuffed peppers later in the week.
- Use a Cast Iron or Enameled Dutch Oven: For the best sear and even heat distribution, cook everything in a Dutch oven. It holds moisture and locks in all the savory, spicy goodness.