Go Back
To make Caribbean Chicken and Rice, you need these key items: - 4 chicken thighs, bone-in and skin-on - 2 cups jasmine rice - 1 can (14 oz) coconut milk - 1 cup chicken broth - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1 teaspoon allspice - 1 teaspoon cayenne pepper (adjust for heat preference) - 2 tablespoons vegetable oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving You can add some extra flavor with these ingredients: - Fresh ginger for warmth - Green onions for a fresh crunch - Tomatoes for added sweetness If you need to swap something out, here are some ideas: - Use brown rice instead of jasmine for more fiber. - Coconut cream can replace coconut milk for a richer taste. - You can use vegetable broth instead of chicken broth for a vegetarian twist. - Use skinless chicken for a lighter meal. These choices help you customize the dish while keeping it delicious! {{ingredient_image_1}} First, grab a large bowl. Add the chicken thighs to the bowl. Sprinkle salt and pepper over the chicken. Add fresh thyme, allspice, and cayenne pepper. Mix the chicken well, ensuring it’s coated. Let it marinate while you prepare the other ingredients. This helps the flavors soak in. Next, take a large pot and heat vegetable oil over medium heat. Once hot, add the chopped onion. Cook the onion for about five minutes until it becomes soft and clear. Now, add minced garlic, diced red bell pepper, and green bell pepper. Stir and cook for another three minutes. The veggies should be tender and fragrant. After the vegetables are ready, push them to the side of the pot. Place the marinated chicken thighs skin-side down in the pot. Sear them for about five to seven minutes until the skin turns golden brown. Flip the chicken and sear for another five minutes. Then, remove the chicken and set it aside. Now, it’s time to cook the rice. Add jasmine rice to the pot, stirring it with the oil and veggies. Toast the rice for two minutes to enhance its flavor. Pour in the coconut milk and chicken broth, stirring to mix everything well. Nestle the browned chicken back into the pot. Bring the mixture to a gentle boil, then lower the heat. Cover the pot and let it simmer for twenty-five to thirty minutes. Check occasionally until the rice is soft and the chicken is tender. Once done, remove the pot from heat. Let it rest for five minutes with the lid on. This helps the rice fluff up. Use a fork to fluff the rice. Check the seasoning and add salt and pepper if needed. Serve it hot, garnished with fresh cilantro and lime wedges. Enjoy your Caribbean Chicken and Rice! To get the best results, timing is key. If you use larger chicken pieces, increase the cooking time by 5 to 10 minutes. Always check chicken for doneness; it should reach 165°F. If the rice seems undercooked, add a little more broth and simmer for a few more minutes. Want to amp up the taste? Add a splash of lime juice right before serving. You can also toss in a bay leaf while the chicken simmers. For extra heat, try adding more cayenne or some chopped jalapeños. Fresh herbs like parsley or basil work well too. Make your meal pop with color! Serve the chicken and rice in a big bowl. Top it with fresh cilantro and lime wedges. You can even add slices of avocado for creaminess. A sprinkle of red pepper flakes adds a nice touch, too! Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 30 minutes (or overnight) enhances the flavor profile of the dish significantly. Use Fresh Herbs: Fresh thyme adds a distinct flavor compared to dried. If available, use fresh herbs for a more vibrant taste. Adjust Rice Texture: If you prefer a firmer rice, reduce the amount of liquid slightly. For a creamier texture, stick to the recipe's liquid ratios. Garnish Wisely: Fresh cilantro and lime not only add color but also brighten the dish's flavors. Don't skip these garnishes! {{image_2}} To make a spicy version, add more cayenne pepper. You can use up to 2 teaspoons if you love heat. You can also add sliced jalapeños for extra spice. The heat brings out the rich flavors in the dish. For a vegetarian twist, swap the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. You can keep the same spices for added flavor. Add more vegetables like zucchini or corn for a colorful dish. While jasmine rice works great, you can try basmati or long-grain rice. Brown rice is another option, but it needs more cooking time. Always check the rice package for the right water amount. Adjust the liquid in the recipe to match your rice type. After enjoying your Caribbean chicken and rice, store leftovers in an airtight container. Let the dish cool down first. Then, place it in the fridge. It stays fresh for up to three days. Make sure to separate the chicken from the rice if you want. This helps keep both tasty. To reheat, you can use the microwave or stovetop. If using the microwave, put the food in a safe dish. Heat for one to two minutes, stirring halfway. If you prefer the stovetop, add a splash of water. Warm it over low heat until hot. This keeps the rice from drying out. If you want to freeze it, pack the chicken and rice in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. This way, you can enjoy a taste of the Caribbean anytime! Yes, you can use boneless chicken. Boneless chicken cooks faster than bone-in. Use chicken thighs for best flavor. You can also use chicken breasts if you prefer. Just be careful not to overcook them. They can dry out quickly. Adjust the cooking time to about 20-25 minutes. This way, the chicken stays juicy and tender. You can serve many sides with Caribbean Chicken and Rice. Here are some tasty options: - Plantains: Fried or baked, they add sweetness. - Coleslaw: A crunchy side that helps balance flavors. - Black beans: Packed with protein and great for texture. - Steamed vegetables: Broccoli or green beans work well. - Salad: A fresh, citrusy salad can brighten the meal. These sides complement the dish and round out your meal nicely. To make this dish kid-friendly, reduce the cayenne pepper. Start with just a pinch. You can also remove the seeds from the bell peppers. This cuts down on heat. If your kids like flavor, add more coconut milk. This keeps it creamy and mild. Serve lime wedges on the side. Kids can squeeze them for a bit of brightness without the spice. This article covered how to make Caribbean Chicken and Rice. We discussed key ingredients, easy steps, and useful tips. You learned about tasty variations and storage advice too. In cooking, don’t be afraid to try new things. Adjust flavors to fit your taste. Enjoy the process and share your meals with others for a fun experience!

Tropical Caribbean Chicken and Rice

A flavorful dish featuring chicken thighs cooked with jasmine rice, coconut milk, and vibrant vegetables, garnished with fresh cilantro and lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Caribbean
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 2 cups jasmine rice
  • 14 oz coconut milk
  • 1 cup chicken broth
  • 1 piece red bell pepper, diced
  • 1 piece green bell pepper, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon allspice
  • 1 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large bowl, season the chicken thighs with salt, pepper, thyme, allspice, and cayenne pepper. Allow the chicken to marinate while you prepare the rice and vegetables.
  • In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add the chopped onion, and sauté until translucent (about 5 minutes). Then, add minced garlic, diced red and green bell peppers, and sauté for another 3 minutes until softened.
  • Push the vegetables to the side of the pot. Place the chicken thighs skin-side down in the pot and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for another 5 minutes. Remove the chicken and set aside.
  • Add jasmine rice to the pot, stirring to coat with the oil and vegetables. Toast the rice for about 2 minutes, then pour in the coconut milk and chicken broth. Stir to combine.
  • Nestle the browned chicken thighs back into the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
  • Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow it to steam. Fluff the rice with a fork and check seasoning, adding salt and pepper as needed.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.

Notes

Serve family-style or plated individually, garnished with lime and cilantro.
Keyword Caribbean, chicken, coconut, rice, tropical