Caribbean Chicken and Rice

Caribbean Chicken and Rice is a flavorful one-pot meal that marries juicy, spice-rubbed chicken with aromatic yellow rice infused with coconut milk, herbs, and spices. This dish is inspired by the vibrant, bold flavors of the Caribbean, combining tender chicken thighs seared and baked with a blend of jerk seasoning and complemented by rice cooked with kidney beans and peas.

You’ll love the explosion of tastes as the savory, smoky chicken drips its juices into the rice, which soaks up every bit of flavor. The creamy coconut milk enriches the rice, balancing the spices while the herbs and vegetables add freshness and texture, delivering a comforting yet exciting meal that’s both hearty and satisfying.

Ingredients

Chicken Thighs

• 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6 pieces)
• 1½ teaspoons kosher salt
• ½ teaspoon chicken bouillon (optional)
• 1-2 tablespoons jerk seasoning

One Pot Jerk Chicken and Rice

• 4 tablespoons canola oil
• ½ medium onion, diced
• 1 sprig fresh thyme (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced
• 2 small bay leaves
• 2 cups uncooked long grain rice
• 1 13.5-ounce can coconut milk (1¾ cups)
• 1 15.5-ounce can red kidney beans, rinsed and drained
• 1 teaspoon white pepper
• 1½-2 teaspoons jerk seasoning (more if desired)
• Salt and pepper to taste
• 2-2¼ cups chicken broth (or water) (use 2 cups if using 6 chicken thighs)
• 1 teaspoon chicken bouillon (optional)
• 1 whole scotch bonnet pepper (optional)
• 1 teaspoon paprika (optional)
• 1 green onion for garnish (optional)

How to Create Your Caribbean Chicken and Rice

Step 1: Prepare Chicken

Preheat oven to 350°F (177°C). Wash chicken thighs and pat dry. For even cooking, make a ½-inch slit on both sides of the bone. Season well with salt and chicken bouillon. Rub jerk seasoning liberally on both sides of each thigh.

Step 2: Brown Chicken

Heat 2 tablespoons oil in a skillet, Dutch oven, or oven-safe pot over medium-high heat. Brown chicken skin side up for 3 minutes each side. Remove chicken and set aside. Wipe pan clean with paper towel.

Step 3: Sauté and Assemble

Add remaining oil to pan, sauté onion, thyme, garlic, and bay leaves until soft (2-3 minutes). Add rice and drained beans. Pour in chicken broth, coconut milk, paprika, white pepper, jerk seasoning, salt, chicken bouillon, and scotch bonnet pepper. Stir well.

Return chicken to pan, place on stove to bring to a boil.

Step 4: Bake to Finish

Transfer oven-safe pot to oven. Bake uncovered for 30-35 minutes until chicken is cooked through. Rest 5 minutes before serving.

Step 5: Serve

Remove bay leaves and scotch bonnet. Garnish with sliced green onions. Serve hot.

My Best Tips for Success

• Use fresh jerk seasoning or make your own for an authentic flavor.

• Slitting chicken allows heat to penetrate quicker and cook evenly.

• Use a heavy oven-safe skillet or Dutch oven for best results.

• Adjust pepper levels carefully, especially when using scotch bonnet.

• Let the rice steam fully for fluffy, flavorful grains.

Delicious Variations to Try

• Replace kidney beans with black beans or pigeon peas.

• Add diced bell peppers or carrots for extra texture.

• Use chicken thighs or drumsticks for juicier meat.

• Add fresh lime juice before serving for brightness.

• Top with fresh cilantro or parsley for herbaceous aroma.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, though thighs remain juicier and more flavorful.

What if I don’t have jerk seasoning?

Use a mix of allspice, thyme, cayenne pepper, garlic powder, and cinnamon.

Can I make this in a slow cooker?

Yes, but cooking times and liquid amounts need adjusting.

Is this meal spicy?

It can be, especially with scotch bonnet pepper; adjust to taste.

Can I use brown rice?

Yes, but increase cooking time and liquid.

How to store leftovers?

Keep refrigerated in airtight container for 3 days; reheat thoroughly.

Caribbean Chicken and Rice

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• Author: Emma Hart
• Total Time: 60
• Yield: 5-6 servings 1x

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Description

A vibrant one-pot meal with spice-rubbed chicken thighs, creamy coconut rice with kidney beans, infused with jerk seasoning and coconut milk.

See also  Cajun chicken and sausage alfredo​

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Ingredients

Scale 1x2x3x

Chicken
2 1/2–3 lb chicken thighs (5–6 pieces)

1 1/2 tsp kosher salt

1/2 tsp chicken bouillon (optional)

1–2 tbsp jerk seasoning

Rice & Seasonings
4 tbsp canola oil

1/2 medium onion, diced

1 sprig fresh thyme (or 1 tsp dried)

2 garlic cloves, minced

2 small bay leaves

2 cups uncooked long-grain rice

1 (13.5 oz) can coconut milk (1 3/4 cups)

1 (15.5 oz) can red kidney beans, rinsed and drained

1 tsp white pepper

1 1/2–2 tsp jerk seasoning

Salt and pepper to taste

2–2 1/4 cups chicken broth

1 tsp chicken bouillon (optional)

1 whole scotch bonnet pepper (optional)

1 tsp paprika (optional)

1 green onion, sliced (for garnish)

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Instructions

Prepare chicken: Preheat oven to 350°F (177°C). Pat chicken dry, make slits, season thoroughly.
Brown chicken: Heat oil, brown chicken 3 mins per side, remove.
Sauté aromatics: Sauté onion, thyme, garlic, bay leaves 2-3 mins.
Build rice: Add rice, beans, broth, coconut milk, spices, return chicken, boil.
Bake: Bake 30-35 mins until chicken is cooked and rice tender.
Serve: Remove bay leaves, scotch bonnet, garnish with onions, serve hot.

Notes

Use bone-in, skin-on thighs for flavor.
Slits help cook chicken evenly.
Adjust scotch bonnet for heat.
Use quality jerk seasoning.
Rest dish before serving.

• Prep Time: 15
• Cook Time: 45
• Category: Main Dish, One-Pot Meal
• Method: Stovetop & Oven
• Cuisine: Caribbean

Nutrition

• Serving Size: 1/6 recipe
• Calories: 650
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 32 g
• Saturated Fat: 16 g
• Unsaturated Fat: 14 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 140 mg

Keywords: caribbean chicken and rice, jerk chicken one pot, coconut rice with chicken, island chicken dinner, spicy caribbean meal