This Easy Caribbean Chicken and Rice One-Pan Meal is a colorful dish full of flavors! Juicy chicken, fluffy rice, and vibrant veggies come together for a tasty dinner with minimal cleanup.
Plus, the warm spices make your kitchen smell amazing while cooking. I love how everything cooks together, making it perfect for busy evenings when you just want comfort food!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for their juiciness, but you can swap in chicken breasts if you prefer. If you want a vegetarian option, chickpeas or tofu could work nicely!
Coconut Milk: Coconut milk adds creaminess and flavor, but if you’re avoiding it, you can use heavy cream or even almond milk. Just be aware that the taste will change a bit.
Bell Peppers: Red and green bell peppers bring color and crunch. If they’re not available, use any other bell pepper or even zucchini or corn for some sweetness.
Rice: Long-grain white rice is perfect here, but you could also use brown rice — just increase the cooking time by about 10-15 minutes! Quinoa is also an interesting substitute and can add extra protein.
What’s the Best Way to Cook the Chicken and Rice Together?
Cooking the chicken and rice together lets the flavors blend beautifully. Start by browning the chicken; this adds a wonderful color and taste. Then, sauté the onions and garlic to build a tasty base before adding the rice and liquids.
- Brown the chicken for about 3-4 minutes on each side. This locks in moisture and flavor.
- After adding the rice, make sure to slightly toast it first. This adds depth to the dish.
- Simmer covered to keep steam in and allow the rice to absorb all those delicious flavors!
Letting it rest after cooking will make sure everything is perfectly set. This dish comes together easily for a weeknight meal or any time you want something comforting!
Easy Caribbean Chicken and Rice One-Pan Meal
Ingredients You’ll Need:
For The Main Dish:
- 1 ½ lbs (700g) boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup coconut milk
- 1 cup diced tomatoes (canned or fresh)
For Seasoning:
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper (adjust to taste)
- Salt and pepper, to taste
For Garnish:
- 2 green onions, sliced
- Fresh cilantro or parsley, chopped
- Lime wedges, for serving
How Much Time Will You Need?
This one-pan meal takes about 10 minutes to prep and around 30-35 minutes to cook, so you’ll have a delicious Caribbean dinner ready in less than an hour! Perfect for busy weeknights!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken thighs or breasts with salt, pepper, allspice, thyme, smoked paprika, cinnamon, and cayenne pepper on both sides. This will give your chicken a flavorful kick!
2. Brown the Chicken:
Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the seasoned chicken to the skillet. Brown on both sides for about 3-4 minutes each, until nicely colored. Remove the chicken from the skillet and set it aside for now.
3. Sauté Onions and Garlic:
In the same skillet, add the diced onions and minced garlic. Sauté them for about 2-3 minutes, or until the onions are soft and fragrant. The aroma will be wonderful!
4. Add Bell Peppers and Rice:
Next, throw in the diced red and green bell peppers and cook for another 2 minutes. Then stir in the rice and let it cook for 1-2 minutes, allowing it to lightly toast and absorb those delicious flavors.
5. Combine Remaining Ingredients:
Now pour in the chicken broth, coconut milk, and diced tomatoes. Stir everything together until well combined, then nestle the browned chicken thighs back into the skillet on top of the rice mixture, making sure they’re nestled in well.
6. Simmer to Perfection:
Bring the dish to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes. You’ll know it’s ready when the rice is cooked and the chicken is tender.
7. Final Touches:
Once done, remove the skillet from heat and let it rest covered for 5 minutes. This helps everything settle nicely.
8. Garnish and Serve:
Before serving, garnish your dish with sliced green onions and freshly chopped cilantro or parsley. Cut lime wedges to serve on the side — a squeeze of lime adds a delightful brightness!
Enjoy your flavorful and easy Caribbean Chicken and Rice One-Pan Meal! It’s sure to be a hit!
FAQ for Easy Caribbean Chicken and Rice One-Pan Meal
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw is in the fridge overnight or by placing it in a sealed bag and submerging it in cold water.
What Can I Substitute for Coconut Milk?
If you prefer not to use coconut milk, you can substitute it with heavy cream or unsweetened almond milk. Just keep in mind that the flavor profile will be different, with almond milk being less creamy.
How Do I Store Leftovers?
Store any leftover chicken and rice in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water and warm it on the stove or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the ingredients (chop veggies, season the chicken) the night before and keep them in the fridge. When you’re ready to cook, just follow the recipe instructions as usual for a quick meal!
