Caribbean Chicken and Rice Recipe is a must-try dish!
This Caribbean Chicken and Rice recipe brings the vibrant flavors of the islands straight to your table. Tender jerk-seasoned chicken thighs are seared and baked with aromatic vegetables and fluffy rice, all in one pan for a flavorful, comforting, and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: One-Pot, Baked
- Cuisine: Caribbean
Ingredients
For the Chicken:
2.5 pounds boneless chicken thighs
½ teaspoon kosher salt or to taste
½ teaspoon ground black pepper or to taste
1 tablespoon dry jerk seasoning
¼ cup canola oil
For the Rice:
1 tablespoon canola oil
⅓ cup chopped yellow onions
2 carrots, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 cup long-grain white rice, washed
3 fresh curly parsley sprigs
1 tablespoon dry jerk seasoning
2½ cups vegetable broth or hot water
1 teaspoon kosher salt or to taste
½ teaspoon ground black pepper or to taste
2 tablespoons rice vinegar
Instructions
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Preheat the oven to 350°F (175°C).
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Season chicken thighs with salt, pepper, and dry jerk seasoning. Let marinate for at least 30 minutes for deeper flavor.
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In a large skillet over medium heat, warm the canola oil. Sear the chicken on both sides until lightly golden. Remove and set aside.
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In the same skillet, add another tablespoon of oil and sauté the onions, carrots, and bell peppers for 30 to 45 seconds until fragrant and slightly softened.
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Stir in the washed rice, parsley sprigs, remaining dry jerk seasoning, salt, and pepper. Mix well to coat the rice in the seasoning.
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Pour in the vegetable broth or hot water and rice vinegar. Stir to combine everything evenly.
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Nestle the seared chicken into the rice and veggie mixture. Cover the skillet tightly with foil.
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Transfer the skillet to the oven and bake for 35 minutes.
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Remove from the oven, fluff the rice gently with a fork, and let sit for a few minutes before serving warm.
Notes
For added heat, use a hot jerk seasoning or add a chopped Scotch bonnet pepper during the sauté step. You can swap chicken thighs for chicken breasts, though thighs remain juicier. This dish makes excellent leftovers—store in the fridge for up to 3 days and reheat gently with a splash of broth or water.