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Easy One-Pot Caribbean Chicken and Rice

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This Easy One-Pot Caribbean Chicken and Rice is a weeknight hero that delivers bold, punchy flavors with minimal cleanup. Tender, seasoned chicken and creamy, aromatic rice cook together in one pot for a comforting meal that tastes like a vacation.

Ingredients

Scale
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine)
  • 1 cup (240ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon ground allspice
  • 1 whole Scotch bonnet pepper (optional)
  • 4 scallions, chopped (plus extra for garnish)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, pick the thyme leaves, and chop the scallions. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Set aside.
  2. Season and brown the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, black pepper, and half of the ground allspice. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken skin-side down. Cook undisturbed for 5-6 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate.
  3. Sauté the aromatics: Reduce the heat to medium. There should be about 2 tablespoons of rendered fat left in the pot. Add the diced onion and cook for 2 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, thyme leaves, and remaining allspice. Cook for another minute until fragrant.
  4. Toast the rice: Add the rinsed rice to the pot. Stir for about 2 minutes, coating each grain in the aromatic oil.
  5. Add the liquids and simmer: Pour in the coconut milk and chicken broth. Stir, scraping up any browned bits from the bottom of the pot. Nestle the browned chicken thighs back into the rice, skin-side up. Add the whole Scotch bonnet pepper if using. Bring to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid.
  6. Rest and fluff: After 20-25 minutes, check the rice. It should be tender and the liquid fully absorbed. If still firm, add 2-3 tablespoons of water, replace the lid, and cook for another 5 minutes. Remove from heat and let sit, covered, for 10 minutes.
  7. Final touches: Remove the Scotch bonnet pepper carefully. Sprinkle chopped scallions over the top. Use a fork to fluff the rice gently. Serve the chicken thighs on top of the rice or mixed in.

Notes

Rinsing the rice is crucial to prevent gumminess. Do not lift the lid during simmering. For more heat, pierce the Scotch bonnet pepper; for less, omit it. Let the rice rest after cooking for fluffier results.

Nutrition

Keywords: one-pot, Caribbean, chicken, rice, coconut milk, gluten-free, dairy-free, weeknight dinner

Find it online: https://bouncybowl.com/easy-one-pot-caribbean-chicken-and-rice-recipe/