If there’s one thing I love more than an easy one-pot meal, it’s when that meal brings bold flavor, juicy chicken, and the kind of comforting warmth that instantly transports me to a sunny island escape. That’s exactly what this Caribbean Chicken and Rice does, and trust me—it’s been a weeknight favorite in our house for a while now.

This recipe is everything you want in a home-cooked meal: hearty, colorful, and packed with layers of flavor that come together with just one pan (hello, easy cleanup!). The first time I made it, I was experimenting with some spices I had on hand—specifically allspice and thyme—and once that coconut milk hit the rice, I knew we had something special going on.

It’s perfect when you’re craving something tropical but don’t want to fuss over dinner. The juicy chicken thighs get a golden, crispy sear before simmering in a blend of chicken broth and creamy coconut milk. The rice soaks up all the goodness while staying tender and light. And the real kicker? That whole scotch bonnet or habanero pepper adds a gentle background heat without making the dish too spicy. It’s all about balance!

Whether you’re planning a cozy dinner at home or want something a little different for casual entertaining, this dish delivers every single time.

Let’s dive right in and get started on this delicious island-inspired recipe!

Ingredients You’ll Need

• 6 bone-in, skin-on chicken thighs

• 1 tablespoon olive oil

• 1 teaspoon allspice

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried thyme

• Salt and black pepper, to taste

• 1 small onion, chopped

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 garlic cloves, minced

• 1 cup long-grain white rice

• 1¾ cups chicken broth

• ½ cup canned coconut milk

• 1 scallion, chopped

• 1 scotch bonnet or habanero pepper, whole (optional)

• Fresh lime wedges and chopped cilantro, for garnish

Step-by-Step Instructions

Step 1: Season the Chicken

Let’s start with flavor! In a small bowl, mix together the allspice, paprika, garlic powder, onion powder, thyme, salt, and pepper. This blend smells amazing already, and it sets the tone for the whole dish. Rub it all over the chicken thighs—make sure to coat them well. If you have time, let the chicken sit in this spice rub for a few hours in the fridge to soak in those flavors.

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Step 2: Sear the Chicken

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Once it’s hot, place the chicken thighs in skin-side down. You’ll want to sear them for about 5 to 6 minutes on each side, until the skin is beautifully golden and crisp. Don’t rush this step—good browning equals better flavor. Once they’re done, remove them from the pan and set aside.

Step 3: Sauté the Vegetables

Using the same pan (because we’re not wasting any of those delicious bits at the bottom), add the chopped onion and both bell peppers. Sauté them for 3 to 4 minutes until they start to soften up. Then toss in the minced garlic and cook for another minute, just until everything is fragrant.

Welcome back! If you’ve already seasoned and seared your chicken and sautéed those beautiful peppers and onions, you’re well on your way to the heart of this flavorful dish. This next part is where everything really starts to come together—and that creamy coconut rice starts soaking up all the goodness. It’s warm, satisfying, and filled with layers of tropical flavor.

This part of the recipe is super simple but packs a punch. You’ll be building on that base you’ve just created by toasting the rice, adding broth and coconut milk, and finishing it all off with a gentle simmer that does the work for you. One pot. Big flavors. Let’s keep going!

Keep Going with the Recipe

Step 4: Toast the Rice

Now that your veggies are soft and fragrant, it’s time to add the rice. Stir in 1 cup of long-grain white rice and give it a good mix so it’s coated with all the oil and veggie flavor left in the pan. Toast the rice for about 1 to 2 minutes. This little extra step helps keep the rice fluffy and gives it just a hint of nuttiness.

Step 5: Add the Liquids and Chicken

Once your rice has toasted, pour in the 1¾ cups of chicken broth and ½ cup of coconut milk. Give it all a gentle stir to combine—your kitchen is probably smelling absolutely amazing at this point. Then, carefully nestle the chicken thighs back into the pan, placing them skin-side up right on top of the rice.

Don’t forget to add the whole scotch bonnet or habanero pepper. And no need to cut or slice it—just place it right on top. This trick infuses the dish with a subtle heat without overpowering it. You’ll remove it later before serving.

Step 6: Simmer Until Perfect

Cover your pan with a lid, reduce the heat to low, and let the whole thing simmer for 25 to 30 minutes. Try not to peek too much! Let the rice steam and the flavors come together. You’ll know it’s done when the rice is tender and fluffy and the chicken is cooked through.

Finishing Touches That Make It Shine

After simmering, carefully remove the scotch bonnet or habanero pepper and discard it. Then, using a fork, gently fluff the rice around the chicken. It should be infused with the spices, coconut, and savory chicken flavor. Top with chopped scallions, a handful of fresh cilantro, and a generous squeeze of lime juice.

You’ll get that perfect bite: juicy, seasoned chicken with soft, flavorful rice and pops of freshness from the herbs and lime. Honestly, it’s hard to stop at one plate.

Recipe Tips & Variations

Here are a few little tricks and changes I’ve tried over the years that really make this recipe versatile and fun to play with:

• Marinate for more depth: If you have time, rub the chicken with the spice mix and let it marinate in the fridge for a few hours or even overnight. The longer it sits, the more flavor it absorbs.

• Use boneless, skinless chicken thighs: These work great too and cook a bit faster. Just reduce the simmer time by about 5-7 minutes and keep an eye on the rice.

• Try pineapple or black beans: Add a handful of pineapple chunks or canned black beans (drained and rinsed) before simmering for a little sweetness or extra texture.

• Turn up the heat: If you like things spicy, you can slice the scotch bonnet before adding it. Just be cautious—these little peppers are no joke!

• Make it your own: You can easily add frozen peas, carrots, or even corn toward the end of the cook time for more color and texture.