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–+ servings

Caribbean Chicken and Rice

This easy, flavorful one-pan meal balances creamy coconut, warm herbs, and tender chicken, perfect for weeknights or meal prep.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

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.

Notes

Serve with chopped cilantro or scallions, lime, or hot sauce for extra flavor. Great paired with a crisp green salad or fried plantains.