FAQsWhat spices are used in Caribbean chicken and rice?

The signature flavor comes from a mix of bold and aromatic spices: allspice, thyme, garlic powder, paprika, cayenne, scallions, and sometimes scotch bonnet peppers for heat. Many recipes also include ginger, onion, and black pepper for added depth.

Can I make Caribbean chicken and rice in one pot?

Absolutely. One pot Caribbean chicken and rice is a popular method that makes prep and cleanup a breeze. It involves searing the chicken, sautéing aromatics, then simmering rice and coconut milk all together for an easy, flavor-packed dish.

What goes well with Caribbean chicken and rice?

Sweet plantains, fresh citrus slaw, avocado salad, or warm bread rolls pair beautifully. You can also add black beans or grilled pineapple for extra texture and flavor. Drinks like limeade or hibiscus tea enhance the tropical feel.

Is Caribbean chicken and rice dish spicy?

It can be! Heat levels vary depending on ingredients like scotch bonnet peppers or hot paprika. For a milder version, simply reduce or omit spicy elements while keeping the aromatic spices intact.

Caribbean Chicken and Rice – 1-Pot Ultimate Dinner Delight

Caribbean Chicken and Rice: A Flavor-Packed One-Pot Island Classic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful one-pot Caribbean chicken and rice dish, infused with bold spices, creamy coconut milk, and tropical flair. Perfect for weeknights or island-inspired dinners.

Author: Paula
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Caribbean

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 cups jasmine rice
1 can (14 oz) full-fat coconut milk
1 cup chicken broth
1 red bell pepper, chopped
1 medium onion, diced
3 garlic cloves, minced
1 tsp ground allspice
1/2 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 tbsp olive oil
1 scallion, sliced
1 lime (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Season chicken with allspice, thyme, paprika, cayenne, salt, and black pepper.
Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken thighs until golden brown on both sides. Remove and set aside.
In the same pot, sauté onion, red bell pepper, and garlic until softened and aromatic.
Add jasmine rice and stir well to coat in the spices and oil.
Pour in coconut milk and chicken broth. Stir and bring to a light boil.
Return chicken to the pot. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is fluffy and the chicken is cooked through.
Garnish with scallions and lime wedges. Serve warm.

Notes

For more heat, add 1 chopped scotch bonnet or a splash of hot sauce.
Swap jasmine rice for brown rice or cauliflower rice for a healthier variation.
Store leftovers in an airtight container and refrigerate for up to 3 days.

Find it online: https://paularecipes.com/caribbean-chicken-and-rice/