Caribbean Chicken Rice

I once made a version of this dish that could’ve convinced my smoke alarm to write a breakup note—this one won’t. It gives you all the sunny, slightly spicy, wildly satisfying flavors of the Caribbean without requiring you to buy a ukulele or chant to your pantry.

Why This Recipe Is Awesome

This recipe works because it balances bold flavor with lazy-cook logic: marinate, sear, simmer everything together so rice soaks up juice and spice, and call it a win. No fiddly steps, no multiple pans if you don’t want them, and the marinade doubles as a light sauce so nothing gets boring. It’s salty, tangy, a little sweet from coconut, and pleasantly herbal thanks to scallions and cilantro—basically the kind of meal that makes you want to high-five whoever’s doing the dishes.

Ingredients You’ll Need

• 1½ pounds boneless, skin-on chicken thighs (or breasts if you prefer leaner) — thighs stay juicy; don’t argue.
• 1 cup long-grain white rice, rinsed until water runs clear — gives fluff not glue.
• 1 small can (about 13.5 oz) coconut milk — adds cream and Caribbean vibes.
• ½ cup low-sodium chicken broth or water.
• 1 medium onion, finely chopped.
• 3 scallions, sliced (white and green parts separated).
• 1 bell pepper (red or orange), diced — color matters more than you think.
• 2 cloves garlic, minced.
• 1–2 Scotch bonnet or habanero peppers, seeded and minced (optional — trust your tolerance).
• Juice and zest of 1 lime.
• 2 tsp allspice (or 1 tsp allspice + 1 tsp smoked paprika).
• 1 tsp dried thyme (or a few fresh sprigs).
• 1 tsp sugar or brown sugar — cuts tang and balances heat.
• Salt and black pepper to taste.
• 2 tbsp vegetable oil (or coconut oil if you’re committing).
• Handful of frozen peas or sweet corn, stirred in at the end.
• Cilantro or parsley for finishing.
• Optional: 1 tbsp rum or soy sauce for depth (don’t panic; it’s optional).

Step-by-Step Instructions

1. Step 1

   Make a quick marinade: mix lime zest and juice, garlic, scallion whites, allspice, thyme, sugar, 1 tsp salt, pepper, and 1 tbsp oil. Toss the chicken in that mix and let it sit at least 30 minutes; overnight if you’re that organized. Heat a heavy skillet or a Dutch oven over medium-high, sear chicken skin-side down until golden (4–6 minutes), flip for 2 minutes, then remove and set aside—leave the fond (those browned bits) because flavor is lazy and resourceful.

2. Step 2

   Sauté the onion, bell pepper, and scallion whites in the same pot until soft, add rice and toast 1–2 minutes, then pour in coconut milk and broth, plus a splash of rum or soy if using. Nestle the seared chicken into the rice, bring to a low simmer, cover, and cook 18–20 minutes until rice is tender and chicken hits 165°F. Stir in peas and scallions greens, fluff gently, finish with cilantro and a squeeze of lime. Rest five minutes, then serve—don’t forget extra hot sauce for the brave.

Common Mistakes to Avoid

Overcrowding the pan when searing chicken will steam it, not brown it—brown = flavor, steam = meh. Skipping the rice rinse makes gluey rice; rinse until the water looks clearer, not like you’re trying to discover a new shade of beige. Using too much liquid because you panic while simmering will turn this into porridge—trust the ratios and keep the lid on. Finally, under-seasoning early is a crime; taste the aromatics and the liquid before you bury the rice and then adjust.

Alternatives & Substitutions

Short on coconut milk? Use all chicken broth and add a tablespoon of butter for richness. Brown rice works fine—use 1¾ cups liquid per cup of rice and add about 10–15 extra minutes of simmering time. No fresh scallions? Use a tablespoon of onion powder and extra fresh herbs at the end. Vegetarian? Swap chicken for firm tofu or chickpeas; sear the tofu until golden and follow the same rice method. If you like it smoky, add a touch of smoked paprika or finish with charred lime.

FAQ

Question 1?

How long can leftovers stay in the fridge? Leftovers are great for 3–4 days in an airtight container. Reheat gently on the stove with a splash of water or broth to revive the rice; microwave works too if you’re uninspired—but cover it to trap steam.

Question 2?

Can I make this in one pot? Yes. A heavy Dutch oven or large skillet is perfect: sear the chicken, remove, sauté veggies, add rice and liquid, and return the chicken to finish together. Fewer dishes, less drama, same great result.

Question 3?

Is the heat level adjustable? Totally. Use no Scotch bonnet and add a tiny pinch of cayenne if you’re nervous; if you’re reckless, leave the seeds in. You can always pass around hot sauce or chopped chilies at the table for people who like to flirt with danger.

Final Thoughts

This Caribbean Chicken Rice is the kind of meal that looks like you labored for hours and tastes like you invented sunshine. It’s forgiving, delicious, and flexible—marinate when you can, toss everything in the pot when you can’t. Serve it with lime wedges, cold beer, or a salad that’s trying to pretend it’s a sidekick. Go make it; your future self will thank you between mouthfuls.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.