DinnerChicken

Easy Caribbean Chicken and Rice: A Flavorful One-Pan Delight

Name: Easy Caribbean Chicken and Rice: A Flavorful One-Pan Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced ingredient; 1 cup long-grain white rice; 1 cup chicken broth; 1 cup coconut milk; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; 1 2 dried thyme; 1 2 ground cumin; 1 4 cayenne pepper (optional, for heat); salt and black pepper (to taste); 1 2 frozen peas (for garnishing); fresh cilantro or parsley (for garnish); lime wedges (for serving)

By Noah BennettAug 22, 2026

This Easy Caribbean Chicken and Rice dish brings a taste of the islands to your table. Combining juicy chicken thighs, colorful vegetables, and seasoned rice, it creates a satisfying meal all in one pan. Perfect for a weeknight dinner, the flavors of allspice and smoked paprika infuse the chicken and rice, while creamy coconut milk adds richness. Serve it with fresh lime wedges to enhance the zesty flavor.

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40 min totalMedium4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•4 bone-in, skin-on chicken thighs
•1 tablespoon olive oil
•1 medium onion, diced
•2 cloves garlic, minced
•1 red bell pepper, diced ingredient
•1 cup long-grain white rice
•1 cup chicken broth
•1 cup coconut milk
•1 teaspoon ground allspice
•1 teaspoon smoked paprika
•1 2 dried thyme
•1 2 ground cumin
•1 4 cayenne pepper (optional, for heat)
•salt and black pepper (to taste)
•1 2 frozen peas (for garnishing)
•fresh cilantro or parsley (for garnish)
•lime wedges (for serving)

Instructions

1
Heat the olive oil in a large skillet or deep pan over medium-high heat.
2
Season both sides of the chicken thighs with salt, black pepper, ground allspice, smoked paprika, dried thyme, ground cumin, and cayenne pepper if desired.
3
Once the oil is hot, place the chicken thighs skin-side down in the pan and sear for 5-6 minutes until golden brown.
4
Flip the chicken thighs over and cook for another 3-4 minutes.
5
Remove the chicken from the pan and set aside.
6
Add the diced onion, minced garlic, and diced red bell pepper to the same pan.
7
Sauté until the onions turn translucent, about 3-4 minutes.
8
Add the long-grain white rice to the pan and stir well to coat it with the oil and vegetables.
9
Pour in the chicken broth and coconut milk, stirring to combine, and bring to a simmer.
10
Nestle the chicken thighs back into the pan on top of the rice mixture.
11
Cover the pan and reduce the heat to low, allowing it to simmer gently for 20-25 minutes or until the rice is tender and the chicken is fully cooked.
12
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and cover again to warm them through.
13
Remove the pan from heat and let it rest covered for about 5 minutes.
14
Garnish with fresh cilantro or parsley and squeeze lime over the top before serving with lime wedges.