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Delicious homemade Caribbean Chicken And Rice is shown in this featured image.

Easy Caribbean Chicken and Rice

This recipe captures the vibrant flavors of the Caribbean in a single pot. Bone-in chicken thighs are braised in a sweet, savory, and spicy sauce with aromatic spices, then combined with perfectly cooked rice for a complete and flavorful meal.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 Scotch bonnet pepper, seeded and finely minced
  • 2 tbsp allspice
  • 1 tbsp dried thyme
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 cup brown sugar, packed
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 cup chicken broth
  • Salt and black pepper to taste
  • 2 cups long-grain rice, rinsed
  • 3 cups chicken broth
  • 1/2 cup coconut milk optional
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup chopped scallions, for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Grater
  • Garlic press (optional)
  • Gloves (for handling Scotch bonnet pepper)
  • paper towels
  • fork

Method
 

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
  2. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-5 minutes. Remove the chicken from the pot and set aside.
  3. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
  4. Add Spices and Pepper: Stir in the minced Scotch bonnet pepper, allspice, dried thyme, cinnamon, and cloves. Cook for 1 minute, stirring constantly, until the spices are fragrant.
  5. Create the Sauce: Add the brown sugar, soy sauce, apple cider vinegar, chicken broth, and diced tomatoes to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot.
  6. Braise the Chicken: Return the chicken thighs to the pot, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and braise for 45-60 minutes, or until the chicken is very tender and easily pulls away from the bone.
  7. Cook the Rice: Remove the chicken from the pot and set aside. Shred the chicken from the bone, discarding the skin and bones. Set aside the shredded chicken. Increase the heat to medium-high and bring the sauce to a boil. Add the rinsed rice and 3 cups of chicken broth (or a mixture of chicken broth and coconut milk). Stir well, bring to a boil again, then reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
  8. Combine and Serve: Gently fluff the rice with a fork. Stir in the shredded chicken. Garnish with chopped fresh cilantro and scallions. Serve hot.

Notes

Handle Scotch bonnet peppers with extreme care; use gloves and avoid touching your face. For less heat, remove the seeds and membranes from the pepper. Blooming the spices in hot oil enhances their flavor. Rinsing the rice before cooking prevents it from becoming gummy. Leftovers can be stored in the refrigerator for up to 3 days.