Caribbean Chicken and Rice

Caribbean Chicken and Rice is a warm, comforting, and flavor-packed one-pot dish. Featuring tender, juicy chicken thighs, aromatic vegetables, and fluffy rice cooked in coconut milk and savory broth, this meal brings tropical inspiration to your table with minimal effort and maximum taste.

Why You’ll Love This Recipe
This dish captures the essence of Caribbean cooking in a family-friendly, oven-baked format. Here’s why it’s a must-try:

Full of rich, savory, and slightly sweet Caribbean flavors

One-pot convenience—easy prep and even easier cleanup

Coconut milk creates a creamy, aromatic base

Balanced with herbs, spices, and fresh vegetables

Bakes to perfection with tender, juicy chicken and fluffy rice

Ideal for family dinners or casual entertaining

Ingredients are simple and easy to find

Garnished with fresh cilantro and lime for brightness

Reheats well for next-day meals

Comforting and filling, yet vibrant and flavorful

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

chicken thighs, bone-in and skin-on

olive oil

onion, chopped

red bell pepper, chopped

garlic, minced

long-grain white rice

canned coconut milk

chicken broth

dried thyme

paprika

salt and pepper, to taste

fresh cilantro, chopped (for garnish)

lime wedges (for serving)

directions
Preheat oven: Preheat your oven to 350°F (175°C).

Brown the chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Brown the chicken thighs skin-side down until golden and crispy, about 4–5 minutes per side. Remove and set aside.

Sauté vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Cook for about 3–4 minutes until softened and fragrant.

Add rice and seasonings: Stir in the rice, dried thyme, paprika, salt, and pepper. Cook for 1 minute to toast the rice slightly and allow the spices to bloom.

Add liquids: Pour in the coconut milk and chicken broth. Stir well and bring to a simmer.

Nestle the chicken: Return the chicken thighs to the pan, skin-side up, pressing them gently into the rice mixture.

Bake: Cover the skillet or dish with a lid or foil and bake in the preheated oven for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.

Garnish and serve: Let rest for a few minutes before serving. Garnish with chopped cilantro and serve with lime wedges.

Servings and timing
Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 4

Calories per serving: Approximately 500 kcal

Difficulty: Easy

Variations
Spicy twist: Add chopped scotch bonnet or habanero for authentic Caribbean heat.

Vegetable boost: Mix in peas, corn, or spinach during the last 10 minutes of baking.

Boneless chicken: Use boneless thighs or breasts for easier serving, but reduce cooking time slightly.

Jerk-style: Rub chicken with jerk seasoning before browning for extra island flavor.

Brown rice version: Use brown rice for a whole-grain alternative, increasing cook time as needed.

Pineapple addition: Add pineapple chunks for a touch of sweetness.

Curry version: Stir in 1–2 teaspoons of curry powder for a spiced variation.

Black beans: Add a can of drained black beans before baking for added texture and nutrition.

Cilantro-lime rice: Mix fresh lime juice into the rice after baking for added brightness.

Vegetarian adaptation: Omit chicken and use vegetable broth and hearty vegetables like sweet potato or chickpeas.

storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place in a skillet over medium heat with a splash of broth or water to prevent drying out. Cover and heat until warmed through.

This dish can also be frozen. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs
Can I use boneless chicken?
Yes, boneless thighs or breasts can be used. Reduce baking time to prevent overcooking.

Do I need to rinse the rice?
Yes, rinsing removes excess starch and prevents the rice from becoming gummy.

Can I cook this entirely on the stovetop?
Yes, after bringing to a simmer, cover and cook over low heat for 25–30 minutes, or until rice is done.

Can I substitute the coconut milk?
You can use more broth or water, but coconut milk adds creaminess and flavor that’s central to this dish.

What other herbs can I use?
Fresh thyme or a bay leaf can enhance the flavor. Avoid overpowering herbs like rosemary.

Can I add more vegetables?
Absolutely. Carrots, peas, spinach, or even zucchini work well in this dish.

Will brown rice work?
Yes, but it requires longer cooking time and possibly additional liquid. Check for doneness as needed.

What’s the best pan to use?
A large oven-safe skillet or Dutch oven with a tight-fitting lid is ideal.

Is this dish spicy?
Not inherently. Add hot peppers or cayenne for heat if desired.

Can I make this in advance?
Yes. Prepare and refrigerate up to a day ahead. Reheat gently in the oven or on the stovetop.

Conclusion
Caribbean Chicken and Rice is a cozy, flavorful meal that combines succulent chicken, fragrant rice, and creamy coconut undertones in one satisfying dish. It’s versatile, wholesome, and simple to make—bringing vibrant island flavors to your dinner table without any fuss. Perfect for both weeknight comfort and weekend entertaining.

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