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Irresistible Caribbean Chicken and Rice Recipe to Spice Up Your Dinner - Featured Image

Irresistible Caribbean Chicken and Rice Recipe to Spice Up Your Dinner

Learn how to make delicious Caribbean Chicken and Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting fresh, quality ingredients that bring out authentic Caribbean flavors. I always look for fresh chicken thighs because they stay juicy and flavorful, and I prefer using jasmine or long-grain rice for that perfect fluffy texture. Fresh garlic, scallions, and a good-quality curry powder are essential here. Whenever possible, I choose organic produce and spices, as I believe they add a depth of flavor that really shines through in simple recipes like this.

  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cups jasmine rice
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 scallions, sliced
  • 1 teaspoon ground allspice
  • 1 tablespoon curry powder (mild or spicy, depending on preference)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 cup coconut milk
  • 2 ½ cups chicken broth
  • 1 bell pepper, diced (optional for extra color and sweetness)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (optional, for brightness)

Instructions

  1. Pat the chicken thighs dry and season generously with salt, pepper, allspice, and half the curry powder. Set aside while you prepare the other ingredients.
  2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Remove the chicken and set it aside.
  3. In the same pot, add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan for extra flavor.
  4. Stir in the remaining curry powder and thyme, cooking for another minute to toast the spices gently.
  5. Add the rice and stir well to coat the grains with the spiced onion mixture. Pour in the coconut milk and chicken broth, then add the diced bell pepper if using.
  6. Return the chicken thighs to the pot, nestling them into the rice. Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  7. Remove from heat and let it rest, covered, for 5 minutes. Squeeze fresh lime juice over the top before serving if desired. Fluff the rice gently with a fork and enjoy!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Caribbean Chicken and Rice, recipe, cooking, food