Golden, spiced rice cooked in one pot with tender, seared chicken and chunks of hearty vegetables—this Caribbean Chicken and Rice is your next comfort food obsession. The flavors are bold and satisfying with a warm kick from allspice and a kiss of sweetness from the veggies. Each bite offers crispy-edged chicken, fluffy rice infused with spices, and bursts of carrot and pepper that round out this vibrant dish.

Perfect for weeknight dinners or serving a hungry crowd, this one-pan wonder simplifies both cooking and cleanup. Plus, it’s endlessly adaptable depending on your spice preference and the veggies you have on hand. With roots in island flavors and home-cooked simplicity, this recipe brings the heart of the Caribbean to your kitchen.

What Kind of Rice Works Best for Caribbean Chicken and Rice?

For the most reliable results, long-grain white rice is your best choice. It cooks evenly without getting mushy and soaks up the aromatic spices perfectly. Jasmine rice is a great alternative if you want a slightly floral, delicate note. Avoid short-grain varieties, as they tend to clump and don’t separate well in this style of dish.

Ingredients for the Caribbean Chicken and Rice

Chicken Thighs
Bone-in, skin-on chicken thighs offer unbeatable flavor and juiciness. The fat renders beautifully into the rice, enriching every bite.

Long-Grain White Rice
A firm, separate grain that absorbs seasoning like a sponge while keeping the dish light and fluffy.

Carrots
Sweet and earthy, carrots add color, crunch, and a mild sweetness that balances the spices.

Bell Peppers (Red and Yellow)
These bring color and a mild, fruity flavor that enhances the savory depth of the dish.

Onion and Garlic
Essential aromatics that form the flavor base. They mingle with the spices to create an irresistible aroma.

Allspice and Thyme
Allspice delivers that signature Caribbean warmth, while thyme adds herbaceous notes to ground the dish.

Chicken Broth
Used for cooking the rice and deglazing the pan, broth imparts savory richness you can’t get from water alone.

Oil and Salt
To season and sear the chicken to a golden, crispy perfection.

How To Make the Caribbean Chicken and Rice

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with a paper towel, then season with salt, pepper, allspice, and thyme. Heat a large skillet or Dutch oven with oil over medium-high heat. Sear the chicken, skin-side down first, until deeply golden and crisp—about 5-7 minutes per side. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pan, lower the heat to medium. Add chopped onions and garlic, cooking until fragrant and translucent. This step deglazes the flavorful bits left from the chicken and starts the flavor base for the rice.

Step 3: Add Vegetables and Toast the Rice

Stir in diced carrots and bell peppers. Cook for about 3 minutes to soften slightly. Then, add the rice and stir constantly for another 2 minutes to lightly toast it and coat each grain in the oil and aromatics.

Step 4: Pour in Broth and Simmer

Pour in the chicken broth, scrape up any browned bits from the bottom of the pan, and stir to combine. Nestle the seared chicken thighs back into the pan, skin-side up. Cover the pan, reduce heat to low, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

Step 5: Fluff and Garnish

Turn off the heat and let the pan sit, covered, for 5 minutes. Then remove the lid, fluff the rice gently with a fork, and garnish with chopped parsley or green onions for color and brightness.

How to Serve and Store Caribbean Chicken and Rice

Serve this dish hot right from the pan for the ultimate family-style experience. It pairs beautifully with a crisp green salad or sweet fried plantains. For a refreshing contrast, try a pineapple salsa or cool cucumber yogurt on the side.

Leftovers store wonderfully. Transfer cooled portions into airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of broth to keep the rice from drying out. It also freezes well for up to a month—just defrost overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs stay juicier and more flavorful during longer cooking. If using breasts, opt for bone-in to prevent drying out.

Is this dish spicy?

It has a warm spice from allspice and black pepper, but it’s not hot. Feel free to add scotch bonnet or chili flakes if you like it fiery.

Can I add beans to this dish?

Absolutely! Black beans or kidney beans are traditional additions in many Caribbean households. Stir them in with the rice.

What if I don’t have chicken broth?

Water will work in a pinch, but you may want to add a bouillon cube or extra seasoning to compensate for flavor.

Can I make it vegetarian?

Yes! Replace the chicken with seasoned tofu or roasted chickpeas, and use vegetable broth instead.

Want More Dinner Ideas with a Twist?

If you loved this Caribbean Chicken and Rice, try these other crowd-pleasing meals:

One Pot Creamy Cajun Pasta for spicy, creamy weeknight comfort.
Sticky Honey Garlic Chicken if you’re craving sweet meets savory.
Coconut Curry Shrimp for a tropical and creamy seafood delight.
Sweet and Spicy Meatballs to please kids and grownups alike.
Skillet Baked Ziti if you’re in the mood for hearty and cheesy.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try extra spice or add beans? Maybe you swapped the chicken for something new?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.