Nora
Golden, smoky, and bursting with vibrant island flair, this Caribbean Chicken and Spiced Rice is a one-pan wonder packed with bold spices and colorful veggies. From the perfectly seared chicken thighs to the turmeric-stained rice dotted with peas and peppers, every forkful delivers warmth and depth.
Whether you’re dreaming of a beachside dinner or just need something comforting and flavor-rich for a weeknight, this dish brings that feel-good energy right to your kitchen. It’s festive, filling, and surprisingly easy to pull off with pantry staples.
What Is the Caribbean Chicken and Spiced Rice?
Caribbean Chicken and Spiced Rice is a rustic, homestyle dish often made in one pot, combining bone-in chicken thighs with long-grain rice, aromatics, and warming Caribbean spices like allspice, paprika, and thyme. It’s layered in flavor and inspired by traditional Caribbean rice and peas or pelau-style preparations.
The chicken is typically marinated or heavily seasoned, seared for that irresistible crust, then simmered with rice, vegetables, and broth until every bite is infused with flavor.
Why You’ll Love This Recipe
- One Pan Magic: Minimal cleanup, maximal flavor.
- Bold Caribbean Flavors: Smoky paprika, sweet peppers, and spiced chicken thighs in every bite.
- Perfectly Balanced: A satisfying combo of protein, carbs, and veggies.
- Family-Friendly: Cozy enough for a casual weeknight, yet festive enough for a special dinner.
- Customizable: Easily swap in shrimp, sausage, or go meatless with beans and mushrooms.
Ingredients for Caribbean Chicken and Spiced Rice
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1/2 cup coconut milk
- 1 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 1/2 cup frozen peas
- 2 tablespoons chopped parsley (for garnish)
How To Make the Caribbean Chicken and Spiced Rice
Step 1: Season and Sear the Chicken
Pat chicken thighs dry and season with salt, black pepper, allspice, paprika, and thyme. Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pan, reduce heat to medium. Add onions and garlic, sautéing until softened and fragrant. Toss in diced bell pepper and cook for another 2-3 minutes.
Step 3: Toast the Rice
Add rice to the skillet and stir for a minute to toast lightly in the oil and aromatics.
Step 4: Add Liquid and Simmer
Pour in chicken broth and coconut milk. Stir in turmeric and a pinch more salt. Nestle the seared chicken thighs back into the pan.
Step 5: Cook Covered
Cover and reduce heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Step 6: Add Peas and Garnish
Sprinkle peas over the top, cover again for 5 minutes to warm through. Garnish with parsley and serve hot.
What to Serve with Caribbean Chicken and Spiced Rice
This dish shines on its own, but pairing it with a fresh and tangy side enhances the full meal experience. Try a simple cucumber and mango salad, grilled pineapple slices, or even fried plantains for a more authentic Caribbean spread.
If you’re looking to round things out further, a cooling yogurt or lime crema works well to balance the spice.
Top Tips for Perfecting Caribbean Chicken and Spiced Rice
- Sear First: Don’t skip searing the chicken—it builds deep flavor and texture.
- Use Long-Grain Rice: It cooks evenly without turning mushy.
- Let It Rest: After cooking, rest for 5 minutes covered to let flavors meld.
- Check Liquid: Keep an eye during cooking. If it looks too dry, splash in a bit more broth.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to rehydrate the rice. You can also freeze portions for up to 2 months. Let thaw overnight before reheating.
FAQs
Caribbean chicken is often referred to by its cooking style, like jerk chicken or brown stew chicken. Each island may have a unique name, but jerk is the most globally recognized style.
Common pairings include rice and peas, fried plantains, mango salsa, or a tangy slaw. These sides balance the bold spices with freshness and texture.
Jamaican jerk is a specific Caribbean style using scotch bonnet peppers, allspice, and thyme. Caribbean jerk can vary by island but shares that spicy, smoky base.
It typically includes allspice, paprika, thyme, garlic, onion, and sometimes nutmeg or cinnamon. It brings earthy heat and aromatic depth.
Great options are cucumber salad, grilled pineapple, or lime crema. These light sides cut through the rich flavors of the dish.
It can be! The heat level depends on the recipe. Scotch bonnet peppers are common but you can easily adjust the spice by scaling them down or using milder chili alternatives.
Want More Dinner Ideas?
You might also like the Garlic Parmesan Cheeseburger Bombs, a savory spin on handheld comfort food. Or try the Garlic Butter Shrimp Scampi Lasagna for a creamy, layered pasta bake that brings bold flavor.
For chicken lovers, I highly recommend the Longhorn Parmesan Crusted Chicken, which delivers cheesy, crispy satisfaction. The Chicken and Wild Rice Casserole is another cozy one-pan option.
Craving a veggie alternative? The Easy Veggie Patties might be the crispy, satisfying fix you didn’t know you needed.
Save and Share This Caribbean Chicken and Spiced Rice
You can pin this recipe for later or print it out for your next meal prep plan.
If you try this Caribbean Chicken and Spiced Rice, I’d love to hear how it turned out. Did you add extra spice? Toss in sweet corn? Share your version in the comments!
Your ideas help others make it their own, so don’t hold back.
📌 Save this to your ‘One-Pan Chicken Dinners’ board so it’s ready when the weeknight rush hits.
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Caribbean Chicken and Spiced Rice
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 cup long-grain rice
- 1.5 cups chicken broth
- 0.5 cup coconut milk
- 1 tsp ground allspice
- 0.5 tsp smoked paprika
- 0.5 tsp turmeric
- 0.5 tsp dried thyme
- 0.25 tsp black pepper
- Salt to taste
- 0.5 cup frozen peas
- 2 tbsp chopped parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, allspice, paprika, and thyme. Sear skin-side down in oil until golden. Set aside.
- Sauté onions and garlic in the same skillet. Add diced red bell pepper and cook 2-3 minutes.
- Add rice and stir to coat and toast lightly. Pour in chicken broth and coconut milk. Stir in turmeric and salt.
- Return chicken to skillet. Cover and simmer on low for 20-25 minutes until rice is tender and chicken cooked through.
- Add peas. Cover for 5 minutes to warm. Garnish with parsley and serve.