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You’re in for a treat with this sunny Caribbean chicken and rice — spiced chicken sizzled up with coconut rice and loads of colorful veggies in each bite. It’s just right when I’m after something cheerful but filling, all made in one pot. You’ll swear you’re kicking back somewhere tropical as soon as you dig in.
Whenever my crew’s after a meal that feels both special and homey, this is it. Whipped it up for my brother’s birthday party once, and he couldn’t get enough — went back to the pot over and over again.
Star Ingredients
- Chicken drumsticks or thighs: juicy and pack lots of flavor For the best results, go with pieces that still have the bone and skin
- Salt: boosts taste and helps those spices grab on
- Black pepper: brings a nice mellow heat
- Paprika: for a smoky pop Try sweet or smoky — whichever you’re into
- Allspice (ground): delivers that warm island kick Freshly ground makes a big difference
- Garlic powder: brings that big, savory flavor Go for a fresh-feeling powder
- Onion powder: gives just a little sweetness in the background
- Coconut or vegetable oil: coconut kind gives a bit more of that island thing
- Onion: it’s the base for all those good smells Choose a nice solid one
- Garlic: strong and savory Use actual cloves for a punchy bite
- Green and red bell peppers: sweet, crunchy, and full of color Shiny and firm is best
- Tomato: juicy with a bit of zing Grab the ripest you can find
- Habanero or Scotch bonnet hot pepper: for real heat and that Caribbean hint Handle with care and adjust to your taste
- Thyme (fresh or dried): earthy and herby If possible, use fresh sprigs
- Smoked paprika and ground allspice for rice: layer on more spicy depth
- Basmati or long-grain white rice: keeps fluffy and soaks up flavor Rinse well to keep it cooking perfectly
- Chicken broth: rich and savory Go for low sodium to keep salt in check
- Coconut milk: makes rice extra creamy and rich Best to get full-fat
- Frozen peas: little pops of color and sweetness Get bright green ones if you can
- Cilantro and green onions for topping: bring fresh flavor to finish it all off
Easy-To-Follow Steps
- Garnish and Dish Up:
- Once everything’s cooked, fluff up the rice with a fork, toss on some chopped cilantro and green onions, and serve while it’s hot If you love bright flavors, a squeeze of lime on top is awesome
- Add Your Peas and Let It Hang Out:
- About five minutes before it’s done, gently stir in the peas Put the lid back on and let everything finish When your rice and chicken look just right, turn off the heat, leave it covered, and let it rest for a few minutes to soak up the last steam
- Let Chicken and Rice Simmer:
- Once all your stuff is in the pot, kick up the heat just until it starts bubbling, then drop the heat way down Put the lid on tight Set your timer for about 25–30 minutes Peek once halfway to make sure nothing’s stuck The chicken should be done by the time the rice is fluffy
- Add Rice and Pour In Liquids:
- Tip your rinsed rice into the veggie mix Mix everything so the grains get a coating Add chicken broth, coconut milk, and a bit more salt Lay the seared chicken on top, skin up, and give a gentle press so it nestles into the liquid without sinking all the way
- Sauté Your Veggies:
- Still using the same pot, toss in onions, garlic, both chopped bell peppers, and leave the heat at medium Give it a few stirs until soft and smelling great Toss in chopped tomato, thyme, more allspice, your spicy pepper, and a bit of smoked paprika Toast for another couple minutes to really wake up those flavors
- Sear Chicken Pieces:
- Get your pan or Dutch oven nice and hot with the oil, then lay in the chicken skin side down Don’t touch, just let the skin get crisp, about 4–5 minutes Flip and brown the other side, then take the pieces out — they’ll go back in later
- Marinate Your Chicken:
- Dry off the chicken really well, then rub it with salt, black pepper, paprika, onion powder, allspice, and garlic powder Get the spices into all the nooks Let the chicken sit for 10–15 minutes so everything soaks in
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The coconut milk here makes the rice all creamy and sweet — it’s my favorite part. My grandma swore the trick was all in the coconut. We’d hang out at the kitchen table, cracking jokes as she showed me how to pick the best one at the market.
How To Keep It Fresh
Cool leftovers all the way down before you pack them. Pop them in a sealed container and refrigerate up to three days. For reheating, sprinkle a bit of broth or water over the rice, and use the microwave or a skillet on low on the stove. This freezes super well, too — stash in single servings for fast lunches.
Swap Options
You can go with boneless chicken if you want, though it’ll be less juicy. Swap in brown rice or wild rice — just remember those need more simmering and extra broth. For less heat, use half a Scotch bonnet, choose a jalapeño, or skip the hot stuff. Any bell pepper color works, or toss in some carrots for a little sweetness.
How To Serve
I love this with fried plantains or a side salad You could add a dollop of yogurt or a splash of lime juice to freshen it up Best move is to set it out family-style at parties and let everyone help themselves
Tradition and Background
Dishes like this in the Caribbean are shaped by African Spanish and native roots You’ll see allspice and Scotch bonnet a lot in Jamaican food Coconut milk is huge in Trinidad and Tobago The cool thing about chicken and rice like this is how it pulls pieces from all those different traditions
Common Recipe Questions
- → Can I use boneless chicken instead of bone-in thighs?
Totally! Boneless chicken—thigh or breast—can work just fine. The bone-in pieces get you juicier, tastier chicken, though. Just shave a bit off the cooking time so the meat stays tender.
- → How do I control the level of heat?
To keep it milder, try tossing in just a portion of a Scotch bonnet or even a habanero. Take out those seeds and the pith, too. That takes the edge off the spice if you're not big on heat.
- → Can I make this dish ahead of time?
Sure thing! This meal is just as yummy when you warm it up later. Heat it gently on the stove, adding a splash of broth or coconut milk to keep everything moist and fresh.
- → What other vegetables can I add?
Mix in corn, carrots, or chopped zucchini for more color and flavor. Tweak the amount so it fits what you like best.
- → Is it possible to make this vegetarian?
You bet! Just use tofu or packed veggies instead of chicken, pick veggie broth, and keep that coconut milk and spice blend. You'll still have loads of taste and texture.
- → Which type of rice is best?
Basmati or any long-grain white rice is the way to go. They stay separate and soak up all the good flavors. Steer clear of short-grain rice unless you love a sticky bowl!