Get ready to take your taste buds on a wonderful tropical journey with this Caribbean Chicken and Rice recipe! This one-pot dish is brimming with color, flavor, and just the right amount of island-inspired spice. Juicy chicken thighs are coated with bold jerk seasoning, then nestled with tender rice, beans, vegetables, and a medley of Caribbean spices for a deeply satisfying dinner that comes together in under an hour. If you’re craving something vibrant and soul-warming, you can’t go wrong with this Caribbean Chicken and Rice—it’s pure sunshine on a plate!
Ingredients You’ll Need
The magic of Caribbean Chicken and Rice comes from a handful of everyday ingredients, each playing an important role in the dish’s irresistible flavor and hearty texture. Here’s what you’ll need, plus why it matters:
- Chicken thighs: Juicy, tender, and perfect for soaking up all those island flavors.
- Caribbean jerk seasoning: The heart of this dish; it brings smoky heat, sweet spice, and a big flavor punch.
- Olive oil: For browning the chicken and sautéing veggies, adding richness to each bite.
- Onion: Adds savory depth and mellows into a sweet backbone as it cooks.
- Red bell pepper: Offers a pop of color and subtle sweetness that brightens the whole pot.
- Garlic: Essential for that irresistible savory aroma and flavor.
- Long-grain white rice: The perfect base that absorbs every bit of spice and juice.
- Diced tomatoes (with juices): Add tang, color, and help keep everything moist.
- Low-sodium chicken broth: Infuses the rice with savory depth without overpowering saltiness.
- Dried thyme: A classic Caribbean herb that adds earthiness and complexity.
- Ground allspice: Warm, peppery, and distinctly Caribbean—it’s the secret flavor note.
- Salt and black pepper: Essential for highlighting all the vibrant flavors.
- Black beans: Add creamy texture, extra protein, and a hearty bite.
- Frozen peas: Stirred in at the end for bursts of freshness and color.
- Fresh cilantro or green onions (optional): Sprinkle on top for herby brightness and a pretty finish.
How to Make Caribbean Chicken and Rice
Step 1: Season the Chicken
Start by generously coating your chicken thigh chunks with the jerk seasoning. Rub it in well, making sure every piece is evenly covered. This step is key for packing the chicken with spice and personality, giving this Caribbean Chicken and Rice that signature island flair right from the beginning!
Step 2: Brown the Chicken
Heat up the olive oil in a big skillet or Dutch oven over medium-high heat. Add the seasoned chicken and brown it on all sides, turning occasionally, for about five minutes. Don’t worry about fully cooking the chicken yet; this is about locking in flavor with a golden, caramelized crust. Once it’s browned, take the pieces out and set them aside for now.
Step 3: Sauté Veggies
In the same pan (keep all those delicious brown bits on the bottom!), toss in your diced onion, red bell pepper, and minced garlic. Sauté everything until soft and fragrant, about three to four minutes. This fragrant mixture forms the base of your Caribbean Chicken and Rice, giving it layers of flavor and a beautiful aroma that’ll have everyone drifting into the kitchen.
Step 4: Add Rice and Liquids
Stir in the long-grain white rice, canned diced tomatoes with juices, chicken broth, dried thyme, ground allspice, salt, and black pepper. Give it a good mix to blend all the flavors, then nestle the browned chicken pieces right back into the pot. Bring everything to a lively boil.
Step 5: Simmer
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it all simmer gently for about 20 minutes. The rice will soak up the seasoned broth and juices while the chicken cooks through and turns tender and flavorful.
Step 6: Add Beans and Peas
After 20 minutes, gently stir in the black beans and frozen peas. Cover again and continue cooking for another 5 to 10 minutes, until the rice is tender and all the liquid has been absorbed. The beans add creaminess, and the peas pop with color and subtle sweetness. Fluff the rice with a fork once everything is done.
Step 7: Garnish and Serve
Spoon your vibrant Caribbean Chicken and Rice onto plates, and if you like, shower it with chopped fresh cilantro or sliced green onions for a fresh, herby finish. Serve hot and get ready to dig in!
How to Serve Caribbean Chicken and Rice
Garnishes
For a true taste of the tropics, sprinkle chopped fresh cilantro, sliced green onions, or even a little diced mango over your Caribbean Chicken and Rice just before serving. These little touches of green and gold don’t just look stunning—they add bright, fresh flavors that balance the rich, spicy chicken and rice underneath.
Side Dishes
This dish is an all-in-one meal, but if you’re feeling extra, try serving Caribbean Chicken and Rice with sweet fried plantains, a simple cucumber salad, or warm, crusty bread to soak up every last drop. A side of creamy avocado or a crisp slaw also pairs deliciously with the bold spices and tender chicken.
Creative Ways to Present
Get playful by serving this dish family-style in a big serving bowl, or mound it into individual bowls with extra garnishes for a festive look. For parties, try portioning Caribbean Chicken and Rice into lettuce wraps or hollowed-out bell pepper halves for a colorful, fun-to-eat twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Caribbean Chicken and Rice keeps wonderfully and makes for some of the tastiest lunches! Transfer cooled leftovers to an airtight container and refrigerate for up to four days. The flavors actually deepen as it sits, making every bite even more irresistible the next day.
Freezing
If you want to freeze for later, let the Caribbean Chicken and Rice cool completely before portioning it into freezer-safe bags or containers. It’ll stay fresh in the freezer for up to three months. Thaw overnight in the fridge or use your microwave’s defrost function for a speedy fix.
Reheating
To reheat, simply warm individual portions in the microwave, stirring halfway through, until hot. If you’re reheating a large batch, add a splash of chicken broth, cover, and heat gently on the stovetop, stirring occasionally to prevent sticking and revive that just-cooked texture.
FAQs
Can I substitute chicken breasts for thighs?
Yes, chicken breasts work well if you prefer a leaner cut. Just be careful not to overcook them during the simmering process, as they can dry out more easily than thighs.
Is this recipe very spicy?
Caribbean Chicken and Rice has a warm, gentle heat from the jerk seasoning, but it’s not overwhelmingly spicy. Want to turn up the heat? Add a diced Scotch bonnet or habanero pepper with the veggies for a bold, fiery kick!
Can I use brown rice instead of white rice?
Absolutely! Brown rice brings extra fiber and a slightly nutty flavor. Just increase the cooking time by about 15–20 minutes and add a bit more broth to ensure everything cooks through tenderly.
What can I use instead of black beans?
If black beans aren’t your thing, pinto beans or kidney beans make great substitutes. You can also skip the beans altogether if you’d like a more classic chicken and rice dish.
How do I make this dish vegetarian?
For a vegetarian version of Caribbean Chicken and Rice, simply omit the chicken and add extra beans or cubed tofu for protein. Use vegetable broth instead of chicken broth to keep it meat-free and still bursting with flavor.
Final Thoughts
If you’re looking to bring a taste of the islands right to your own kitchen, Caribbean Chicken and Rice is an absolute must-try. It’s cozy, colorful, and full of inviting flavors that are sure to delight at any dinner table. Gather your friends or family and enjoy this easy, heartwarming dish—one bite and you’ll be planning your next Caribbean night in!
Print
Caribbean Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Non-Vegetarian
Description
A flavorful and aromatic one-pot Caribbean Chicken and Rice dish that’s easy to make and perfect for a satisfying dinner. Tender chicken cooked with Caribbean jerk seasoning, combined with bell peppers, black beans, and peas, all simmered together with rice in a savory broth.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon Caribbean jerk seasoning
- 1 tablespoon olive oil
Rice and Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 (14.5 oz) can diced tomatoes with juices
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 cup canned black beans, drained and rinsed
- 1/2 cup frozen peas
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Season the Chicken: Coat chicken pieces with jerk seasoning.
- Cook Chicken: Brown chicken in olive oil, then set aside.
- Sauté Vegetables: In the same pan, cook onion, bell pepper, and garlic until softened.
- Add Rice and Broth: Stir in rice, tomatoes, broth, thyme, allspice, salt, and pepper.
- Simmer: Return chicken to the pan, bring to a boil, then cover and simmer for 20 minutes.
- Finish Dish: Add beans and peas, cook for another 5–10 minutes until rice is tender. Garnish and serve hot.
Notes
- For extra heat, add a chopped Scotch bonnet or habanero pepper with the vegetables.
- You can substitute boneless chicken breasts if preferred.
- Use brown rice for a whole grain option, but adjust cooking time and liquid.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 115mg
