Name: Caribbean Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 boneless, skinless chicken thighs; 1 cup long grain rice; 1 cup coconut milk; 1 cup chicken broth; 1 medium onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon ground allspice; 1/2 teaspoon dried thyme; 1 tablespoon vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional); 2 green onions, sliced (for garnish)

Why I’m Obsessed With This Chicken and Rice

Alright mate, let me just say—Caribbean Chicken and Rice isn’t just a recipe in my kitchen, it’s more like my culinary safety net. Honestly, I first got into this dish because I was broke and chicken thighs were on special. Fast forward a few years, and now it’s practically the backdrop to our family get-togethers, Sunday afternoons, or—if we’re being real—Tuesday nights when I can’t face another delivery pizza. There was even that time my cousin Dwayne tried to add ketchup; we barely speak of it anymore (I forgave him, sort of).

Why You’ll Love This (Or At Least, Why I Do)

I make this when the weather’s gone a bit grey, or when I’ve had one of those days where the toaster doesn’t even cooperate. My family goes wild for this because it’s packed with warmth and always smells like someone’s throwing a party, but honestly, it’s not fussy food. Sometimes I even use leftover roast chicken—nobody notices. Plus, let’s be honest, if you mess up a bit (like the time I added too much allspice—whoops), it’s still delicious. Oh, and this is absolutely my go-to when I’ve got friends dropping in and need something that can stretch—just add more rice (been there, done that).

What You’ll Need (But Don’t Stress If You Improvise!)

6 bone-in, skin-on chicken thighs (thighs are best for flavor, but breasts work if that’s all you’ve got—I’ve even snuck in drumsticks when they’re on offer)
1 large onion, chopped (whatever onion is rolling around in your pantry)
3 garlic cloves, minced (sometimes I use a jarred version—don’t yell at me!)
2 bell peppers, any color, diced (I’ve subbed in a handful of frozen mixed peppers; works a treat)
2 cups long-grain white rice (I saw my grandma use basmati once; didn’t taste half bad, actually)
2½ cups chicken stock (boxed, homemade, or honestly, I’ve used a bouillon cube in hot water)
1 tablespoon Caribbean all-purpose seasoning (Grace is what my aunts prefer, but I sometimes make my own riff with a pinch of thyme, paprika, salt, and allspice)
1 teaspoon ground allspice (unless your seasoning blend is already heavy on it; proceed with caution)
1 sprig fresh thyme (dried works if that’s what’s handy, just use a bit less)
1-2 Scotch bonnet peppers, whole or sliced (or use habanero, or leave out for less fire—I’ve used jalapeños once, but it’s really not quite the same)
1 can coconut milk (or, if it’s run out, just add a smidge more stock)
A good handful of frozen peas (optional, but adds color—my youngest won’t eat it with peas, go figure)
Salt and pepper, to taste
2 tablespoons oil (sunflower, canola, whatever you reach for first)

Let’s Cook (And Don’t Panic If Things Look Wobbly)

Prep the chicken: Pat those thighs dry, and rub them all over with salt, pepper, and that Caribbean seasoning. I usually do this the night before if I can actually remember, but last-minute works fine too.
Brown the chicken: Heat oil in a big (seriously, you want roomy) pot or Dutch oven over medium-high. Lay chicken in skin-side down. If it splatters, just stand back. Brown for about 4 minutes each side—don’t worry if some bits stick, they’ll come off later.
Sauté the veg: Remove chicken for a minute (rest it on a plate—sometimes I just pop it on a cutting board), then toss in onion, garlic, and bell pepper. Stir them around until soft and fragrant. If you’re anything like me, this is where you sneak a taste and burn your tongue every single time.
Build the flavor party: Stir in allspice, thyme, then pour in the rice. Swirl it around so every grain gets a glossy coat. Looks strange right now? That’s normal.
Add the chicken & liquids: Nestle those browned thighs back in, skin up. Pour in the stock and coconut milk. Chuck in your whole Scotch bonnet(s) for warmth without fire, or slice and add for a bit of drama. (If you touch your eyes after, well, I warned you.)
Simmer time: Bring to a gentle boil, then drop to a low simmer and cover. Cook about 25 minutes. Don’t peek too much—stolen glances seem to delay the rice.
Add peas & finish: Scatter in peas, cover, and cook another 5-10 mins or until rice is fluffy and chicken tender. Sometimes at this point, I forget about it and end up with a slightly crispy bottom, which honestly is delightful. Adjust seasoning before serving.

A Few Notes (Things I’ve Learned the Hard Way)

If you forget to rinse the rice, nothing catastrophic happens, it just ends up a bit gummier—not the end of the world.
I once tried skipping the browning step—it tasted fine but looked a bit sad. The color is worth it.
The coconut milk can split sometimes if the heat’s too high, but no one at my table has complained, so I’ve stopped worrying about it.

Some Wild Variations I’ve Tried (Warning: Not All Good)

Tossed in plantain chunks once—delicious, if a touch sweet (my kids thought it was pudding for a second).
Used quinoa instead of rice. Never again—it turned mushy. Just don’t.
Made it vegetarian with chickpeas and extra veggies—totally works if you skip the chicken, but up your spices.

What If You Don’t Have Fancy Equipment?

I always reach for my battered Dutch oven for this (it’s survived three moves and one near-fire), but honestly, any big lidded pot works. If you don’t have a lid, I’ve convinced myself that foil and a stubborn attitude get the job done.

How to Store (But Who Even Has Leftovers?)

This keeps well in the fridge for up to three days, sealed tight. If you get a bit of dryness, splash over some water before microwaving. But truthfully, around here, there’s never enough left. Anyone else relate?

How We Serve It (And Why I Love Cold Leftovers)

I love it with a sharp slaw—red cabbage and lime, usually. My sister swears by fried plantains as a must-have side. Oh, and cold chicken and rice, straight form the fridge, is hands down my weird midnight snack. Try it at least once!

Lessons From My Kitchen (AKA What Not to Do)

I once tried to boil the rice on too high and ended up with burnt bits. Actually, those crispy bits were my favorite, but my mother would probably roll her eyes.
Don’t skip the resting step after cooking—everything fluffs up so much better if you give it 5 minutes.
I used to rinse the rice obsessively. Now? If I’m short on patience, I just tip it in; it’s fine, really.

FAQ—Real Questions People Have Actually Asked Me

Does it have to be Scotch bonnet?”: No, but it’s the classic. Habanero is a decent switch, jalapeño in a pinch, or honestly, leave it out if spicy food makes you nervous (I’ve done it for a crowd. Nobody’s complained—at least, not to my face).
Can I make this in a rice cooker or Instant Pot?: Yeah, you can! But you’ll need to brown the chicken first separately. Then toss everything in (reduce the liquid a bit, probably). I prefer stovetop, but if you love your gadgets, give it a go.
What if I don’t have all-purpose Caribbean seasoning?: Mix up some thyme, allspice, salt, a tiny bit of cayenne, paprika, and garlic powder. Sometimes, I skip and just sprinkle a bit of each as the mood strikes. Tastes great every time.
Can I freeze this?: Sure thing. Just let it cool, then into containers it goes. Texture gets a tiny bit soft but that’s only if you’re paying really close attention.
Where can I find authentic seasonings?: I’ve ordered Grace seasoning here and sometimes pick up spices at my local Caribbean grocery (or online at Caribbean Grocer—no affiliation, I just like their selection).
Wait, you put coconut milk in your rice?: Yep, always. Adds a silken texture (plus it’s what my grandma did, so who am I to argue?).

Oh—random aside: I once tried making this dish with pineapple chunks. It split the family right down the middle. Cook at your own risk! 😉

If you want to explore more Caribbean flavors, check out Serious Eats’ Jamaican Recipes; so many solid ideas there!

Caribbean Chicken and Rice: My Go-To Comfort Recipe