Go Back

Caribbean Spiced Chicken and Rice

This dish features tender chicken cooked with aromatic Caribbean spices, herbs, and citrus, served over fluffy rice. The cooking process involves searing, simmering, and combining these elements to create a vibrant, flavorful one-pot meal with a fragrant, colorful appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably marinated in Caribbean spices
  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1 small red onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp ground allspice
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper adjust to taste
  • 1 medium lime for juice and zest
  • 1 cup coconut milk optional for extra creaminess
  • 1 1/2 cups chicken broth
  • fresh cilantro for garnish cilantro

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons

Method
 

  1. Season the chicken thighs with a mix of allspice, smoked paprika, cayenne, and a squeeze of lime juice. Heat the vegetable oil in a large skillet over medium heat, then add the chicken skin-side down. Sear until the skin turns golden brown and crispy, about 5-7 minutes, then flip and cook on the other side for another 5 minutes. Remove the chicken and set aside.
  2. Add the chopped red onion and minced garlic to the same pan, sautéing until fragrant and slightly softened—about 2-3 minutes. The onion should become translucent and aromatic.
  3. Stir in the rinsed rice, allowing it to toast slightly for 1-2 minutes until it turns a light golden color and releases a nutty aroma. This step helps develop flavor and prevents the rice from sticking later.
  4. Pour in the coconut milk and chicken broth, then squeeze in the juice of the lime, adding some lime zest if desired. Bring everything to a gentle simmer, stirring briefly to combine.
  5. Nestle the seared chicken thighs back into the rice mixture, skin-side up. Cover the pan with a lid, reduce the heat to low, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through, juices run clear.
  6. Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then garnish with chopped cilantro for a fresh, herbal touch. Serve hot, with extra lime wedges if desired.

Notes

Adjust spice levels according to taste. For extra smoky flavor, add a dash of smoked chipotle powder. This dish can be made ahead and reheated; the flavors deepen overnight.