There’s something deeply comforting about a dish that brings everything together in one pot—and even more so when it’s bursting with bold, island-inspired flavor. This Caribbean Chicken & Rice recipe isn’t just about feeding your body; it’s a full sensory experience.
From the moment you sear those seasoned chicken thighs to the first spoonful of creamy coconut rice studded with kidney beans and fragrant thyme, this recipe delivers warmth, spice, and soul in every bite.
It’s a perfect weeknight dinner for anyone craving big flavor with minimal cleanup, and surprisingly, it fits well into balanced meal planning—especially with protein-packed chicken and nutrient-rich beans.
To keep it light and refreshing, I love pairing it with a crunchy Coleslaw or sipping on a chilled Frozen Fruit Smoothie alongside it.
I first made this dish for a family get-together on a breezy Sunday afternoon, and since then, it’s made its way into our regular meal rotation. The jerk seasoning brings the heat, while the coconut milk and rice cool it down just enough, creating that perfect sweet-and-savory balance that Caribbean food is known for.
One-pot meals like this have been gaining traction lately—searches for “jerk chicken and rice” are up by nearly 40% in the last year, and it’s easy to see why. Less mess, full flavor, and a complete meal that’s anything but boring.
It’s the kind of dish that makes dinner feel like a vacation.
If you try it, I’d love to hear how you made it your own—drop your twists or add-ons in the comments!
What’s So Special About This Dish?
- I always look forward to the leftovers — the flavors deepen overnight and taste even better the next day.
- The one-pot method fits my busy weeknights — fewer dishes mean I actually enjoy cooking again.
- I’ve played around with the spice level — sometimes I skip the scotch bonnet when my nephews are over, and it’s still delicious.
- This meal keeps me full and satisfied — the combo of lean protein and hearty rice hits the spot without leaving me sluggish.
- It’s become a tradition — every time we make this, it brings that laid-back, island comfort straight to the table.
Caribbean Chicken & Rice Recipe
Equipment
- Large skillet or Dutch oven
- Knife and chopping board
- Can Opener
- Rice strainer or colander
Ingredients
Jerk Chicken Thighs:
- 2½-3 pounds 1-1.5k chicken thighs (about 5-6)
- 1½ teaspoons 8g salt
- ½ teaspoon 2g chicken bouillon (optional)
- 1-2 tablespoons 12-24g
One Pot Jerk Chicken and Rice:
- 4 tablespoons 60ml canola oil
- ½ medium onion diced
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic minced
- 2 small bay leaves
- 2 cups 360g uncooked long grain rice
- 1 13.5- ounce can coconut milk 1¾ cups
- 1 15.5- ounce can red kidney beans rinsed and drained
- 1 teaspoon 5g white pepper
- 1½-2 teaspoons 8-10g (or jerk seasoning)
- salt and pepper to taste
- 2-2¼ cups 470-530ml chicken broth (or water) If using 6 chicken thighs, I use 2 cups of water
- 1 teaspoon 4g chicken bouillon (optional)
- 1 whole scotch bonnet pepper optional
- 1 teaspoon 6g paprika (optional)
- 1 green onion for garnish optional
Instructions
- Season chicken thighs with salt, bouillon, and jerk seasoning.
- Sear chicken in oil until browned, then set aside.
- Sauté onions, garlic, thyme, and bay leaves in the same pot.
- Stir in rice, beans, and jerk seasoning; mix well.
- Add coconut milk, chicken broth, and scotch bonnet pepper (optional).
- Return chicken to the pot, cover, and simmer on low.
- Cook for 30–35 minutes until rice is tender and chicken is cooked through.
- Garnish with green onions and serve hot.
Nutrition
Creative Variations For Caribbean Chicken & Rice!
- Use Bone-In Chicken for Extra Flavor
If you’re not in a rush, swap in bone-in, skin-on chicken thighs. They add a deeper, richer flavor to the rice as they simmer, especially when the skin renders into the broth.
- Infuse the Rice with Orange Peel or Zest
Try tossing in a couple strips of orange peel or a teaspoon of zest with the thyme and bay leaves. It adds a subtle citrusy note that brightens the whole pot without clashing with the jerk spices.
- Make It Smoky with Fire-Roasted Peppers
Blend a few fire-roasted red peppers into the broth or stir in a spoonful of chipotle in adobo. It adds a smoky, slow-roasted flavor that complements the scotch bonnet heat beautifully.
- Top It with Quick Pickled Onions
Thinly slice some red onions and soak them in vinegar, sugar, and salt while your rice cooks. The tangy crunch on top cuts through the richness and gives a restaurant-style finish.
- Toss in Okra for Texture and Southern-Caribbean Vibes
If you like a bit of chew and don’t mind a slightly sticky texture, add chopped okra into the pot during the last 15 minutes. It blends nicely with the beans and gives a creole-style twist.
- Layer with a Plantain Topping
Fry or air-fry thin plantain slices and layer them over the chicken just before serving. It adds a touch of sweetness and crunch that contrasts with the heat in the most satisfying way.
Quick Questions?
Q: Can I make this recipe less spicy?
Ans: Yes! Just reduce the jerk seasoning or skip the scotch bonnet pepper. You can also mix in a splash of coconut milk at the end to mellow out the heat.
Q: Can I use canned beans instead of dried?
Ans: Absolutely. This recipe uses canned red kidney beans already rinsed and drained—convenient and just right for one-pot meals.
Q: What’s the best rice to use?
Ans: Long-grain rice works best for texture and fluffiness. Avoid short-grain rice as it tends to get sticky in this dish.
Q: How do I keep the rice from getting mushy?
Ans: Use the correct ratio of liquid to rice, don’t over-stir, and keep the heat low while simmering. Washing the rice beforehand also helps remove extra starch.
Q: Can I prep this ahead of time?
Ans: Definitely. You can season the chicken and even pre-cook it a day in advance. The full dish also reheats well and tastes even better the next day.
