Caribbean Chicken and Rice
I first made this Caribbean chicken and rice on a rainy weeknight when I wanted something cozy but bright. It’s a one-skillet meal where tender browned chicken simmers in coconut-scented rice with onions, bell pepper, garlic, and warm thyme. It comes together fast, packs well for lunches, and the leftovers taste even better the next day — which is why I keep this in my regular rotation. If you like simple, comforting one-pan dinners with a tropical twist, this is for you. For a slightly different take on chicken-and-rice comfort food, see my notes on a similar Caribbean-style version.
Why you’ll love this dish
This meal is the kind of weeknight hero that feels both homey and exotic. It’s savory, coconut-rich, and fragrant from ginger and thyme. You don’t need complicated marinades or dozens of ingredients — just good technique: brown the chicken, sweat the aromatics, then let the rice finish gently in the coconut-chicken liquid. It’s forgiving for cooks of any level and scales easily for meal prep or guests.
“Comfort food with a sunny kick — my family asks for this at least once a month.” — a reader review
This recipe is perfect for:
- Busy weeknights (one pan, little cleanup).
- Meal-prep lunches that reheat well.
- Anyone who wants a dairy-free, gluten-free dinner option.
For a lighter broth-forward version that’s also family-friendly, check out this chicken-and-rice soup inspiration I turn to when I want something brothy and soothing: chicken and rice soup ideas.
How this recipe comes together
Quick overview before you start so you know what to expect:
- Brown seasoned chicken thighs in a skillet to build flavor.
- Remove the chicken, then sauté onion, garlic, and bell pepper until soft.
- Stir in ginger, thyme, and rice briefly to toast the grains.
- Pour in coconut milk and chicken broth; bring to a boil and then reduce to a gentle simmer.
- Nestle the browned chicken back into the pan, cover, and simmer until rice is tender and liquid is absorbed (about 20–25 minutes).
- Stir in peas if using, fluff, and serve.
If you want a more soup-like finish or are short on time, you can follow a method similar to other one-pot chicken-and-rice recipes I’ve tried: a hearty, quick version.
What you’ll need
- 1 pound chicken thighs (bone-in or boneless — boneless cooks faster)
- 1 cup rice (long-grain white rice is standard; see notes below)
- 1 can coconut milk (13–14 oz)
- 1 cup chicken broth (low-sodium recommended)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper to taste
- 1/2 cup peas (optional — frozen is fine)
Substitutions and notes:
- Use jasmine rice for a fragrant result or long-grain white for a fluffier texture. Avoid instant rice — it needs different liquid ratios and timing.
- For a lighter option, swap half the coconut milk for extra chicken broth.
- Boneless skin-on thighs give extra flavor; skinless or boneless will still be delicious.
Directions to follow
- Heat 1–2 tablespoons oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and pepper.
- Add the chicken to the hot skillet. Brown on each side until golden, about 5–7 minutes total. Work in batches if needed so pieces don’t crowd. Transfer chicken to a plate and set aside.
- In the same skillet, add the chopped onion, minced garlic, and bell pepper. Sauté until soft and translucent, about 4–6 minutes. Scrape up any browned bits from the pan.
- Stir in the grated ginger, thyme, and rice. Cook, stirring, for about 1 minute so the rice becomes lightly toasted and coated in the aromatics.
- Pour in the coconut milk and chicken broth. Increase heat to bring the mixture to a gentle boil. Taste and adjust salt and pepper.
- Return the browned chicken to the skillet, nestling the pieces into the rice. Cover the skillet, reduce heat to low, and simmer undisturbed for 20–25 minutes, until the rice is tender and the liquid is absorbed.
- If using peas, stir them in during the final 3–5 minutes of cooking so they warm through without getting mushy.
- Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
Best ways to enjoy it
- Serve spooned onto large plates with the thighs sliced on top, and garnish with chopped cilantro or scallions.
- Add a squeeze of lime or a few dashes of hot sauce to brighten the flavors.
- Pair with a crisp green salad or simple fried plantains for a Caribbean vibe.
- For a heartier meal, add roasted vegetables on the side or top with toasted coconut and chopped peanuts for texture.
For more plating and pairing ideas that work well with creamy chicken-and-rice dishes, see these serving ideas: complementary sides and presentations.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Consume within 3–4 days.
- To reheat on the stovetop, add a splash of water or broth and warm gently over low heat, stirring occasionally to prevent sticking.
- Microwave reheating works: cover loosely and heat in 30–45 second bursts, stirring between, until steaming.
- To freeze: cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: reheat leftovers to at least 165°F (74°C) before serving.
Helpful cooking tips
- Dry the chicken well before browning — moisture creates steam and prevents a good crust.
- Don’t lift the lid during the 20–25 minute simmer. Letting steam escape can lengthen cooking time or leave rice undercooked.
- If the rice is still undercooked at 25 minutes and the pan is dry, add 1/4 cup more broth, cover, and cook a few more minutes.
- Use bone-in thighs for deeper flavor, but adjust cooking time if very large (add a few more minutes).
- For a spicier profile, add a chopped Scotch bonnet or 1/2–1 teaspoon of jerk seasoning when you add the ginger.
Creative twists
- Coconut-lime shrimp swap: use peeled shrimp (add in the last 5–7 minutes) instead of chicken for a quicker seafood version.
- Vegetarians can omit chicken and add extra bell peppers, carrots, and chickpeas; increase broth by 1/2 cup.
- Jerk-style heat: stir in 1–2 tablespoons jerk seasoning with the ginger for smoky, spicy flavor.
- Tomato kick: add 1/2 cup canned diced tomatoes with the coconut milk for a tangier, saucier finish.
For ideas on turning this into a creamy smothered-style meal, try techniques from this resource: creamy smothered chicken and rice recipes.
Your questions answered
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs more liquid and longer cook time (usually 40–45 minutes). If you use brown rice, increase the broth by about 1 cup and simmer until tender.
Q: Is this safe to make with bone-in thighs?
A: Absolutely. Bone-in will add flavor. Ensure thighs reach an internal temperature of 165°F (74°C). You may need to cook 5–10 minutes longer depending on size.
Q: Can I make this in advance for a party?
A: You can cook it a few hours ahead and keep it warm in a low oven (250°F / 120°C) covered. For best texture, reheat gently and stir in a small splash of broth if the rice dries out.
Q: My rice is gummy — what went wrong?
A: Likely too much stirring before cooking or using a short-grain rice which releases more starch. Use long-grain rice, toast it briefly with the aromatics, and avoid stirring during the simmer.
Q: Can I use light coconut milk?
A: Yes, light coconut milk works; the dish will be less rich but still coconut-forward. You can add a tablespoon of butter or a splash of heavy cream at the end for extra richness, if desired.
Conclusion
This Caribbean chicken and rice recipe is an easy, flavorful one-pan meal that balances creamy coconut, warm herbs, and tender chicken. It’s ideal for weeknights, meal prep, or anytime you want a straightforward dinner with a tropical touch. For another one-pot Caribbean-style take with jerk flavors, try this inspired recipe: One Pot Caribbean Jerk Chicken & Rice from Immaculate Bites. If you’d like a slightly different home-cooked version that leans into classic Caribbean seasoning, see this variation: Caribbean Jerk Chicken and Rice Recipe from Savory Thoughts.
Caribbean Chicken and Rice
Ingredients
Main Ingredients
- 1 lb chicken thighs (bone-in or boneless) (boneless cooks faster)
- 1 cup rice (long-grain white rice) (or jasmine rice for a fragrant result)
- 1 can coconut milk (13-14 oz)
- 1 cup chicken broth (low-sodium recommended)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- to taste Salt
- to taste Pepper
- 1/2 cup peas (optional) (frozen is fine)
Instructions
Preparation
- Heat 1–2 tablespoons oil in a large skillet over medium heat. Pat the chicken dry and season both sides with salt and pepper.
- Add the chicken to the hot skillet. Brown on each side until golden, about 5–7 minutes total. If needed, work in batches so pieces don’t crowd. Transfer chicken to a plate and set aside.
- In the same skillet, add the chopped onion, minced garlic, and bell pepper. Sauté until soft and translucent, about 4–6 minutes. Scrape up any browned bits from the pan.
- Stir in the grated ginger, thyme, and rice. Cook, stirring, for about 1 minute so the rice becomes lightly toasted and coated in the aromatics.
Cooking
- Pour in the coconut milk and chicken broth. Increase heat to bring the mixture to a gentle boil. Taste and adjust salt and pepper.
- Return the browned chicken to the skillet, nestling the pieces into the rice. Cover the skillet, reduce heat to low, and simmer undisturbed for 20–25 minutes, until the rice is tender and the liquid is absorbed.
- If using peas, stir them in during the final 3–5 minutes of cooking so they warm through without getting mushy.
- Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
