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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
Cook Time 25 minutes
Total Time 40 minutes
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.