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Caribbean Chicken and Rice

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A vibrant Caribbean-inspired dish featuring juicy spiced chicken served over fragrant coconut rice with bell peppers and peas.

Ingredients

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  • 1¼ lb chicken thighs or breasts, boneless skinless
  • 2 tbsp olive oil
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp dried thyme
  • 1 tsp paprika
  • ½ tsp turmeric (optional)
  • Salt and pepper, to taste
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain rice (jasmine or basmati)
  • 1 cup canned coconut milk
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 2 green onions, sliced (for garnish)
  • Optional: 1 Scotch bonnet pepper (whole)
  • Optional: lime wedges and fresh cilantro

Instructions

  1. Mix spices and season chicken thoroughly.
  2. Heat oil in a large skillet over medium-high heat and sear chicken until golden on both sides. Remove and set aside.
  3. Add onion and bell pepper to the same pan and sauté until softened. Stir in garlic and cook briefly.
  4. Add rice and stir to coat with aromatics.
  5. Pour in coconut milk and chicken broth. Stir and bring to a simmer.
  6. Return chicken to the pan. Add Scotch bonnet if using. Cover and simmer on low for 18–20 minutes.
  7. Stir in peas, cover again, and let sit off heat for 5 minutes.
  8. Remove Scotch bonnet, fluff rice, and garnish with green onions, cilantro, and lime wedges.
  9. Serve hot with chicken over rice.

Notes

  • Substitute brown rice for extra fiber (increase cooking time).
  • Add mango or pineapple chunks for a sweet touch.
  • Adjust spice by removing or mincing the hot pepper.
  • Store leftovers up to 3 days in fridge.

Nutrition

Find it online: https://ukfinda.com/caribbean-chicken-and-rice/