Easy One-Pan Caribbean Chicken & Rice Dinner (Print Version)
Flavorful Caribbean chicken and rice cooked in one pan. This easy dinner features tender chicken, vibrant veggies, and aromatic spices for a quick weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Caribbean
# Ingredients:
→ The Island Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 1/2 cups long-grain white rice, uncooked
03 -
3 cups chicken broth
04 -
1/2 cup full-fat coconut milk
→ Aromatic Caribbean Core
05 -
2 tbsp olive oil
06 -
1 large yellow onion, chopped
07 -
1 red bell pepper, chopped
08 -
4 cloves garlic, minced
09 -
1/4 Scotch bonnet pepper, minced (optional, remove seeds for less heat)
→ Flavorful Spice Medley
10 -
1 tsp smoked paprika
11 -
1 tsp dried thyme
12 -
1/2 tsp ground allspice
13 -
1/4 tsp cayenne pepper
14 -
1/2 tsp black pepper
15 -
1 tbsp light brown sugar
16 -
Salt and pepper to taste
→ Fresh Zest & Garnish
17 -
1 lime, juiced
18 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Cut 1 1/2 lbs boneless, skinless chicken thighs into 1-inch pieces. Chop 1 large yellow onion and 1 red bell pepper. Mince 4 cloves garlic and 1/4 Scotch bonnet pepper (if using, remove seeds for less heat). This initial prep sets the stage for your Caribbean Chicken and Rice: Easy One-Pan Dinner.
02 -
Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side until lightly browned. Remove chicken and set aside on a plate.
03 -
Add chopped 1 large yellow onion and 1 red bell pepper to the skillet. Sauté for 5-7 minutes until softened. Stir in 4 cloves minced garlic, 1/4 minced Scotch bonnet pepper, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp ground allspice, 1/4 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tbsp light brown sugar. Cook for 1 minute until fragrant.
04 -
Stir in 1 1/2 cups uncooked long-grain white rice, ensuring it's well coated with the aromatics and spices. Pour in 3 cups chicken broth and 1/2 cup full-fat coconut milk. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
05 -
Return the seared chicken to the pan, nestling it into the rice mixture. Reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this crucial cooking phase for your Caribbean Chicken and Rice: Easy One-Pan Dinner.
06 -
Remove the pan from heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork. Stir in the juice of 1 lime. Garnish generously with 1/4 cup fresh chopped cilantro. Serve your delicious Caribbean Chicken and Rice: Easy One-Pan Dinner immediately.
# Notes:
01 -
Spice Level: For less heat, omit the Scotch bonnet pepper entirely or use only a tiny sliver. For more heat, leave some seeds in or add a bit more.
02 -
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Serving Suggestion: This one-pan meal is hearty on its own, but pairs wonderfully with a simple green salad or steamed green beans for added freshness.
04 -
Chicken Variation: Boneless, skinless chicken breasts can be used, but thighs tend to stay more moist and flavorful in this type of dish. Adjust searing time accordingly.
# Tools You'll Need:
01 -
Large oven-safe skillet or Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 730 kcal
Total Fat: 31 g
Total Carbohydrate: 72 g
Protein: 41 g