Description

This Caribbean Chicken and Rice recipe is a vibrant one-pot meal infused with the rich flavors of coconut milk, aromatic herbs, and tender chicken thighs. Perfect for a comforting weeknight dinner, it brings island vibes straight to your table with every delicious bite.

Ingredients

1 lb chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 cup long-grain white rice
1 can (14 oz) coconut milk
1 cup chicken broth
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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Instructions

Preheat Oven: Set oven to 350°F (175°C).
Brown Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs on both sides. Remove and set aside.
Sauté Veggies: In the same skillet, cook onion, red bell pepper, and garlic until softened and fragrant.
Add Rice & Spices: Stir in rice, thyme, paprika, salt, and pepper. Toast for about 1 minute.
Combine & Simmer: Pour in coconut milk and chicken broth. Bring to a gentle simmer.
Bake: Nestle the chicken thighs back into the skillet. Cover and transfer to the oven. Bake for 25–30 minutes or until rice is tender and chicken is cooked through.
Serve: Garnish with chopped cilantro and serve with lime wedges.

Notes

For extra depth, marinate the chicken in lime juice, garlic, and spices before browning.
Add a touch of Scotch bonnet pepper for authentic heat.
Use jasmine rice for a fragrant twist.