BEST CARIBBEAN CHICKEN AND SPICED RICE DINNER

Tired of the same old weeknight dinners? Imagine tender, juicy chicken bursting with tropical spices alongside fragrant rice infused with coconut milk and warm seasonings. This Caribbean Chicken And Spiced Rice Dinner is a flavorful escape that’s easier to make than you think, and I promise, your taste buds will thank you!

What You’ll Need: The Ingredients

For the Caribbean Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 scotch bonnet pepper, seeded and finely chopped (optional, for heat – use with caution!)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can coconut milk
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp jerk seasoning
• 1 tsp ground allspice
• 1/2 tsp dried thyme
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

For the Spiced Rice:

• 1 tbsp olive oil
• 1 cup long-grain rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• 1/4 tsp salt

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Caribbean Chicken:

1. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear on all sides until browned. This step adds incredible flavor, so don’t skip it! Remove chicken from the skillet and set aside.
2. Sauté the Aromatics: Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in bell peppers and scotch bonnet pepper (if using) and cook for another 3-5 minutes, until slightly tender.
3. Simmer in Flavor: Pour in diced tomatoes, coconut milk, chicken broth, soy sauce, brown sugar, jerk seasoning, allspice, thyme, and cinnamon. Season with salt and pepper to taste. Bring to a simmer.
4. Combine and Cook: Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Stir occasionally to prevent sticking.

Making the Spiced Rice:

1. Toast the Rice: Heat olive oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring constantly, for 2-3 minutes, until lightly toasted. This helps to prevent the rice from becoming sticky.
2. Simmer to Perfection: Pour in coconut milk and chicken broth. Add turmeric, cumin, ginger, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid during cooking!
3. Fluff and Rest: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Tips for the BEST Caribbean Chicken and Spiced Rice

• Adjust the Heat: Scotch bonnet peppers pack a serious punch! If you’re sensitive to spice, start with a very small amount or omit it altogether. You can also use a milder chili pepper.
• Marinate for Extra Flavor: For even more intense flavor, marinate the chicken in the jerk seasoning, soy sauce, and brown sugar mixture for at least 30 minutes (or up to overnight) before cooking.
• Don’t Overcook the Rice: Overcooked rice is mushy rice. Watch the rice carefully and remove it from the heat as soon as the liquid is absorbed.
• Use Fresh Herbs: Fresh cilantro adds a vibrant finishing touch to the chicken. If you don’t have cilantro, you can use parsley or green onions.
• Make it a Meal Prep Powerhouse: This Caribbean Chicken And Spiced Rice Dinner is fantastic for meal prepping! Store the chicken and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Ingredient Swaps and Substitutions

Sometimes you’re missing an ingredient or just want to change things up! Here are a few swaps you can make:

• Chicken: Feel free to use chicken breast instead of chicken thighs. Just be careful not to overcook it, as it can become dry.
• Rice: Brown rice can be used in place of long-grain white rice, but you’ll need to increase the cooking time and liquid.
• Coconut Milk: If you don’t have coconut milk on hand, you can use heavy cream or half-and-half in the chicken, but it will change the flavor slightly. For the rice, you could use all chicken broth, but it won’t have that signature coconut flavor.
• Vegetables: Add any other vegetables you like! Diced sweet potatoes, carrots, or green beans would be delicious additions.

Serving Suggestions: Complete the Caribbean Experience

This Caribbean Chicken And Spiced Rice Dinner is delicious on its own, but here are a few ideas to make it even more special:

• Tropical Salsa: Top with a fresh mango or pineapple salsa for a burst of sweetness and acidity.
• Plantains: Serve with fried plantains (maduros) for a classic Caribbean side dish.
• Coleslaw: A creamy coleslaw provides a refreshing contrast to the rich chicken and rice.
• Avocado: Sliced avocado adds a creamy and healthy element to the meal.

Why This Caribbean Chicken And Spiced Rice is the BEST

Okay, okay, I might be biased, but I truly believe this recipe is the best for a few reasons:

• It’s packed with flavor: The combination of jerk seasoning, coconut milk, and spices creates a truly unforgettable taste experience.
• It’s easy to make: Even though it tastes complex, this recipe is surprisingly simple to prepare.
• It’s customizable: You can easily adjust the spice level and add your favorite vegetables.
• It’s a crowd-pleaser: Everyone loves this dish! It’s perfect for family dinners, potlucks, or any occasion.

Other Delicious Chicken Recipes You Might Enjoy

If you loved this Caribbean Chicken And Spiced Rice Dinner, here are a few other chicken recipes you might enjoy:

• Try this Cajun Chicken Rotini Skillet for a spicy and comforting pasta dish.
• For a creamy and decadent dinner, try the Coconut Lemon Chicken Alfredo.
• Craving something cozy? This Chicken Casserole Recipe is always a winner.
• Looking for an easy and flavorful curry? Check out this Basil Chicken Coconut Curry.
• And for a date night in, give the Crock Pot Marry Me Chicken a try!

Storing and Reheating Your Leftovers

Got leftovers? Lucky you! This Caribbean Chicken and Spiced Rice keeps well and tastes even better the next day. Here’s how to store and reheat it:

• Storing: Allow the chicken and rice to cool completely before storing them in separate airtight containers in the refrigerator. They’ll keep for up to 3-4 days.
• Reheating: You can reheat the chicken and rice in the microwave or on the stovetop. For the microwave, cover the dish and heat in 1-minute intervals until heated through. For the stovetop, add a splash of water or broth to the chicken and rice and heat over medium heat, stirring occasionally, until heated through.

Cajun Flavors to Spice up Your Meals

If you enjoy bold flavors, you might also like the Cajun Honey Garlic Sausage & Rice for another delightful and easy meal!

Ready to Bring the Caribbean Home?

This Caribbean Chicken And Spiced Rice Dinner is more than just a meal; it’s an experience. It’s a chance to escape to a tropical paradise, even if just for a little while. So gather your ingredients, turn up some island music, and get ready to create a dish that will transport you to the Caribbean. Enjoy!

Best Caribbean Chicken and Spiced Rice Dinner

Transport yourself to the tropics with this flavorful Caribbean Chicken and Spiced Rice Dinner. Tender chicken thighs are simmered in a rich coconut milk and jerk spice infused sauce, served alongside fragrant spiced rice cooked in coconut milk and broth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Caribbean

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil for chicken
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 scotch bonnet pepper, seeded and finely chopped optional, for heat
• 1/4 cup chicken broth for chicken
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp jerk seasoning
• 1 tsp ground allspice
• 1/2 tsp dried thyme
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh cilantro, chopped for garnish
• 1 tbsp olive oil for rice
• 1 cup long-grain rice, rinsed
• 1 cup chicken broth for rice
• 1/2 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp ground ginger
• 1/4 tsp salt for rice

Equipment

• Large skillet or Dutch oven
• medium saucepan
• cutting board
• Chef’s knife
• measuring cups and spoons
• Spatula or spoon
• fork

Method

 

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear on all sides until browned. Remove chicken from the skillet and set aside.
2. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in bell peppers and scotch bonnet pepper (if using) and cook for another 3-5 minutes, until slightly tender.
3. Pour in diced tomatoes, coconut milk, chicken broth, soy sauce, brown sugar, jerk seasoning, allspice, thyme, and cinnamon. Season with salt and pepper to taste. Bring to a simmer.
4. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender. Stir occasionally to prevent sticking.
5. Heat olive oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring constantly, for 2-3 minutes, until lightly toasted.
6. Pour in coconut milk and chicken broth. Add turmeric, cumin, ginger, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid during cooking!
7. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
8. Serve the Caribbean chicken over the spiced rice and garnish with fresh cilantro.

Notes

Adjust the heat by using more or less scotch bonnet pepper. For extra flavor, marinate the chicken for at least 30 minutes before cooking. Store leftovers in separate airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.