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A vibrant Caribbean Chicken and Rice Dinner is displayed as a featured image, showcasing a delicious and colorful meal.

Caribbean Chicken and Rice Ultimate

This Caribbean Chicken and Rice recipe is a vibrant and flavorful dish that brings the taste of the islands to your kitchen. Marinated chicken is baked to perfection and served with creamy coconut rice, creating a symphony of sweet, savory, and spicy flavors that will nourish your soul.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
  • 1 Scotch bonnet pepper, seeded and finely chopped or habanero pepper
  • 2 teaspoons ground allspice
  • 2 tablespoons fresh thyme, chopped or 2 teaspoons dried
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1/2 medium onion, chopped
  • 2 scallions, chopped white and green parts
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 cups long-grain rice, rinsed
  • 1 cup chicken broth
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Equipment

  • Large bowl
  • Plastic wrap
  • Baking dish
  • medium saucepan
  • measuring cups and spoons
  • knife
  • cutting board
  • fork
  • Oven
  • Meat thermometer

Method
 

  1. In a large bowl, combine all the marinade ingredients: Scotch bonnet pepper, allspice, thyme, garlic, ginger, onion, scallions, soy sauce, brown sugar, lime juice, olive oil, salt, and pepper.
  2. Add the chicken pieces to the marinade and make sure they are well coated. Massage the marinade into the chicken.
  3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  4. Preheat your oven to 375°F (190°C).
  5. Remove the chicken from the marinade and place it in a baking dish, skin-side up. Pour the remaining marinade over the chicken.
  6. Bake for 45-60 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
  7. For extra crispy skin, broil the chicken for the last few minutes of cooking, watching carefully to prevent burning.
  8. While the chicken is baking, heat a tablespoon of olive oil over medium heat in a medium saucepan.
  9. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  10. Add the rinsed rice, coconut milk, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
  11. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.
  12. Remove from heat and let the rice stand for 5 minutes, covered, before fluffing with a fork.
  13. Remove the bay leaf before serving.
  14. Serve the chicken and rice together. Suggested side dishes include coleslaw, fried plantains, steamed vegetables, and mango salsa.

Notes

Adjust the amount of Scotch bonnet pepper to suit your spice preference. Chicken can be substituted with shrimp, pork, or tofu. Add your favorite vegetables to the rice, such as bell peppers, carrots, or peas. If the chicken is dry, baste with pan juices during cooking. If the rice is gummy, make sure you rinse the rice thoroughly before cooking, also avoid stirring too much. Store leftovers in the refrigerator for up to 3 days. Reheat the chicken and rice separately in the microwave or oven until heated through.