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One-Pot Caribbean Chicken and Rice

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A comforting and bold-flavored one-pot meal featuring tender chicken thighs and fragrant rice simmered in coconut milk with jerk seasoning.

Ingredients

Scale
  • 2 cups long-grain white rice
  • 4 chicken thighs (bone-in and skin-on recommended)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can coconut milk (13.5 to 14 ounces)
  • 2 cups chicken broth (low-sodium)
  • 1 tablespoon jerk seasoning
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Warm 1 to 2 tablespoons of neutral oil in a large pot over medium heat. Add the chopped onion, minced garlic, and bell pepper. Cook, stirring occasionally, until softened and fragrant, about 4 to 5 minutes.
  2. Season the chicken thighs all over with salt, pepper, and the tablespoon of jerk seasoning.
  3. Push the softened vegetables to the side and add the seasoned chicken thighs to the pot. Brown the thighs on both sides for about 4 to 5 minutes total.
  4. Pour in the rice, coconut milk, and chicken broth. Stir once to combine and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover the pot tightly, and simmer without lifting the lid for 20 to 25 minutes, until the rice is tender and liquid is absorbed.
  6. Remove from heat and let the pot rest covered for 5 minutes. Fluff the rice with a fork, arrange the chicken on top or mix through, and garnish with chopped fresh cilantro before serving.

Notes

For variations, you can swap long-grain white rice for jasmine or use boneless thighs for easier serving. Extra vegetables like peas or corn can be added for color and texture.

Nutrition

Find it online: https://www.simplefamilydishes.com/caribbean-chicken-and-rice/