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A flavorful plate of Caribbean Chicken And Rice is displayed as the featured image for a recipe.

Easy Caribbean Chicken and Rice

This recipe brings the vibrant flavors of the Caribbean to your table with tender chicken, fragrant rice, and a medley of spices. It's surprisingly easy to make and is guaranteed to transport you to a tropical paradise with every bite. Enjoy this comforting and flavorful one-pot meal!
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Prep Time 45 minutes
Cook Time 43 minutes
Total Time 1 hour 28 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 scotch bonnet pepper, seeded and minced optional
  • 1 tbsp ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper optional
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 cup chicken broth
  • Salt to taste
  • Pepper to taste
  • 2 cups long-grain rice, rinsed
  • 3 cups chicken broth
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro, for garnish optional

Equipment

  • Large bowl
  • Large pot or Dutch oven
  • Separate pot for rice
  • measuring cups and spoons
  • knife
  • cutting board
  • fork

Method
 

  1. In a large bowl, combine the chicken pieces with olive oil, allspice, thyme, cinnamon, cloves, cayenne pepper (if using), brown sugar, soy sauce, and Worcestershire sauce. Season generously with salt and pepper. Massage the spices into the chicken, ensuring every piece is well coated. Let it marinate for at least 30 minutes, or even better, for a couple of hours in the refrigerator.
  2. Heat a large pot or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  3. Add the chopped onion, bell peppers, and scotch bonnet pepper (if using) to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Return the chicken to the pot. Add the diced tomatoes and chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. The sauce should have thickened slightly.
  5. While the chicken is simmering, prepare the rice. In a separate pot, combine the rinsed rice, chicken broth, coconut milk, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir the rice during cooking.
  6. Once the rice is cooked, fluff it with a fork. Spoon the rice onto plates and top with the Caribbean chicken and sauce. Garnish with fresh cilantro, if desired. Serve hot and enjoy!

Notes

For best results, marinate the chicken for at least 30 minutes, or even overnight. Browning the chicken before simmering adds depth of flavor. Adjust the amount of scotch bonnet pepper or cayenne pepper to your desired level of heat. Rinsing the rice before cooking removes excess starch and results in fluffier rice. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat. Add vegetables like carrots, celery, peas, or corn. Try using shrimp, pork, or tofu instead of chicken. To make it vegetarian, omit the chicken and add chickpeas or black beans. Add diced mango or pineapple for sweetness. Stir in heavy cream or coconut cream at the end for a creamier dish.