Caribbean Chicken and Rice

I’ve been making this Coconut Coconut-scented Caribbean chicken and rice for years when I want a simple, comforting one-pot dinner that tastes like a weeknight escape. Tender chicken simmers in creamy coconut milk with fragrant ginger, thyme and a pop of bell pepper; the rice soaks up all that flavor, so you get juicy meat and perfectly flavored grains in one pan.

Why you’ll love this dish

This recipe is the kind of weeknight winner that checks a lot of boxes: it’s one-pan (minimal clean-up), budget-friendly, and forgiving — perfect if you’re short on time but still want bold flavor. The coconut milk gives the rice a silky texture and a subtle sweetness that pairs beautifully with thyme and fresh ginger. Use bone-in thighs if you want extra depth; boneless works when you need speed.

“Comforting, aromatic, and so easy — this became my go-to dinner for busy nights. The rice soaks up the coconut flavor and every bite is like a warm hug.” — a reader review

How this recipe comes together

A quick overview so you know what to expect:

• Sear the seasoned chicken to lock in flavor and color.
• Sauté onion, garlic and bell pepper in the same pan to build the base.
• Toast the rice briefly with the aromatics so each grain stays separate.
• Add coconut milk and chicken broth, nestle the chicken back in, and simmer undisturbed until the rice is tender.
• Stir in peas at the end for a fresh pop of color, rest covered, then fluff and serve.

This method gives layered flavor without complicated steps — great for cooks of any level.

What you’ll need

• 1 pound chicken thighs (bone-in or boneless; bone-in adds more flavor)
• 1 cup rice (long-grain white or jasmine rice recommended)
• 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 ginger)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and pepper to taste
• 1/2 cup peas (optional; frozen is fine)

Notes:

• Substitute coconut milk light if you prefer fewer calories, but full-fat gives a creamier sauce.
• If using brown rice, see the Variations section for timing and liquid adjustments.

Directions to follow

1. Heat 1–2 tablespoons oil in a large skillet over medium heat. Pat the chicken dry with paper towels and season both sides with salt and pepper.
2. Add the chicken to the hot skillet. Brown on each side until golden, about 5–7 minutes total. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and chopped bell pepper. Sauté until soft and translucent, about 4–6 minutes. Scrape up any browned bits from the bottom — that’s flavor.
4. Stir in the grated ginger, thyme, and rice. Cook, stirring, for about 1 minute so the rice becomes lightly toasted.
5. Pour in the coconut milk and chicken broth. Increase heat just to a gentle boil and give everything a quick stir to combine.
6. Return the chicken to the skillet, nestling the pieces into the rice. Cover the skillet and reduce heat to low. Simmer undisturbed for 20–25 minutes, until the rice is tender and liquid is absorbed.
7. If using peas, stir them in during the final 3–5 minutes of cooking so they heat through without getting mushy.
8. Remove from heat and let the dish rest, still covered, for 5 minutes. Fluff the rice with a fork before serving.

Best ways to enjoy it

• Spoon straight from the pan into shallow bowls. Garnish with chopped cilantro, sliced scallions, or lime wedges for brightness.
• Pair with fried plantains, a crisp green salad, or a side of pickled red onions for contrast.
• Offer hot sauce or chopped Scotch bonnet on the side for anyone who wants heat.
• For a festive touch, top with toasted coconut flakes or chopped roasted cashews.

How to store & freeze

• Refrigerate: Cool leftovers to room temperature within 2 hours, then store in an airtight container for up to 3–4 days.
• Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stovetop with a splash of chicken broth or water to loosen the rice, stirring occasionally until hot. Microwave in a covered dish, stirring halfway, until the center reaches 165°F (74°C).
• Food safety: Reheat to 165°F and do not refreeze once thawed.

Pro chef tips

• Pat chicken dry before seasoning to get a better sear and deeper color.
• Use bone-in thighs for more flavor; remove bones after cooking if you prefer.
• Toast the rice briefly — it helps keep the grains separate and adds a subtle nutty note.
• Resist opening the lid while the rice simmers; lifting the lid releases steam and can make the rice uneven.
• If the rice isn’t fully tender after the cooking time, add 2–4 tablespoons hot broth, cover and cook a few more minutes.
• Taste for salt at the end; coconut milk can mute seasoning, so you may need a final pinch.

Different ways to try it

• Jerk-spiced: Rub thighs with jerk seasoning before searing for a smoky, spicy version.
• Tropical: Add 1 cup diced pineapple (fresh or canned, drained) in the last 5 minutes for sweet-tart contrast.
• Vegetarian: Swap chicken for chickpeas or firm tofu and use vegetable broth instead of chicken broth.
• Brown rice: Use 1 1/4 cups brown rice and increase liquid to 1 3/4–2 cups. Simmer 35–40 minutes or until tender.
• Oven finish: After simmering 10 minutes on the stove, transfer to a 375°F oven covered and bake until rice is done (about 15–20 minutes) for a hands-off finish.

Helpful answers

Q: How long does this take from start to finish?
A: About 35–45 minutes total: 10–15 minutes active prep and searing, then 20–25 minutes simmering while the rice cooks.

Q: Can I use boneless, skinless chicken breasts?
A: Yes. Use breasts if you prefer white meat, but reduce simmer time slightly and check for doneness often to avoid drying out. Bone-in thighs give the most forgiving, flavorful result.

Q: Is this safe to make ahead for a potluck?
A: Yes. Keep the rice slightly undercooked by a couple minutes if you’ll reheat at the potluck, or fully cook and reheat gently. Keep hot foods above 140°F and refrigerate within two hours if not serving immediately.

Q: Can I add more vegetables?
A: Absolutely — chopped carrots, green beans or frozen corn work well. Add firmer vegetables with the rice so they cook through.

Q: My rice turned out mushy — what did I do wrong?
A: Common causes: too much liquid, stirring during the simmer, or using a different rice without adjusting liquid/time. Use the recommended rice-to-liquid ratio and keep the pot covered and undisturbed.

Conclusion

This Caribbean Chicken and Rice recipe is an easy, flavorful one-pot dinner that’s versatile enough for weeknights or small gatherings. If you like a spicier, jerk-infused variation, check out this take on a similar one-pot dish at One Pot Caribbean Jerk Chicken & Rice – Immaculate Bites. For another Caribbean-style chicken and rice inspiration, the techniques and flavors in Caribbean Jerk Chicken and Rice Recipe – Savory Thoughts are worth a look. Try this tonight for a creamy, aromatic dinner the whole family will enjoy.

Coconut-scented Caribbean Chicken and Rice

A comforting one-pot dinner featuring tender chicken simmered in creamy coconut milk with aromatic ginger, thyme, and bell pepper, soaking up all the flavors in the rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Caribbean, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

  

Chicken and Rice

• 1 pound chicken thighs (bone-in or boneless; bone-in adds more flavor)
• 1 cup rice (long-grain white or jasmine rice recommended)

Liquids

• 1 can coconut milk (13–14 oz) Use light coconut milk if preferred; full-fat gives a creamier sauce.
• 1 cup chicken broth (low-sodium recommended)

Vegetables and Aromatics

• 1 each onion, chopped
• 2 cloves garlic, minced
• 1 each bell pepper, chopped (any color)
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and pepper to taste
• 1/2 cup peas (optional; frozen is fine) Stir in during the final minutes of cooking.

Method

 

Preparation

1. Heat 1–2 tablespoons oil in a large skillet over medium heat.
2. Pat the chicken dry with paper towels and season both sides with salt and pepper.
3. Add the chicken to the hot skillet and brown on each side until golden, about 5–7 minutes total. Transfer the chicken to a plate and set aside.
4. In the same skillet, add the chopped onion, minced garlic, and chopped bell pepper. Sauté until soft and translucent, about 4–6 minutes.
5. Stir in the grated ginger, thyme, and rice. Cook, stirring, for about 1 minute to toast the rice.

Cooking

1. Pour in the coconut milk and chicken broth. Increase heat to a gentle boil and stir to combine.
2. Return the chicken to the skillet, nestling the pieces into the rice. Cover and reduce heat to low. Simmer undisturbed for 20–25 minutes until the rice is tender and liquid is absorbed.
3. If using peas, stir them in during the final 3–5 minutes of cooking to heat through.
4. Remove from heat and let the dish rest, still covered, for 5 minutes.
5. Fluff the rice with a fork before serving.

Notes

Keep leftovers refrigerated for 3–4 days or freeze in portions for up to 3 months. Reheat gently with a splash of chicken broth or water.