Caribbean Chicken and Rice: Your New One-Pan Family Favorite

Caribbean Chicken and Rice is a delightful one-pan meal bursting with mouthwatering flavors, perfect for busy weeknight dinners.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 4 servings

Course: Chicken

Cuisine: Caribbean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Provides unbeatable flavor and juiciness; substitute with bone-in chicken breasts for a similar taste.

For the Rice

1 cup Long-Grain White Rice Jasmine rice is a great substitute for a floral note.
2 cups Chicken Broth In a pinch, water can be used, but it will need extra seasoning.

For the Vegetables

2 pieces Carrots Any root vegetable works as a substitute.
1 cup Bell Peppers (Red and Yellow) Use any variety available or zucchini for a twist.
1 medium Onion Use freshly minced for the best results.
2 cloves Garlic Use freshly minced for the best results.

For Seasoning

1 teaspoon Allspice If you're out, substitute with a pinch of cinnamon and nutmeg.
1 teaspoon Dried Thyme Fresh thyme can also be a delightful alternative.
2 tablespoons Oil Use enough for good searing without going overboard.
to taste Salt

Optional Add-ins

1 cup Beans (Black or Kidney) Incorporate for protein and a traditional touch.
1 cup Vegetarian Protein (Tofu or Roasted Chickpeas) Perfect for a meatless delight!

Equipment

Large skillet or Dutch oven

Method

Step‑by‑Step Instructions for Caribbean Chicken and Rice

Pat the chicken thighs dry with paper towels and season generously with salt, pepper, allspice, and dried thyme. Allow to rest while heating the skillet.
In a large skillet, heat oil over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and cook for an additional 4-5 minutes.
Reduce heat to medium and sauté minced onions and garlic for 2-3 minutes until fragrant and onions are translucent.
Incorporate the diced carrots and bell peppers into the skillet and cook for around 3 minutes until softened.
Add the long-grain white rice and stir to coat. Toast the rice lightly for about 2 minutes.
Pour in the chicken broth, deglaze the pan, and nestle the seared chicken thighs back in the pan, skin-side up. Cover and reduce heat to low.
Simmer gently on low heat for 20-25 minutes until the rice absorbs the broth and becomes tender.
Turn off the heat and let the dish sit covered for 5 minutes before fluffing the rice with a fork.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1100IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

For best flavor, use freshly minced garlic and onions. Rinse the rice before cooking to ensure a fluffy texture.

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