Get ready to transport your taste buds straight to the islands with this Caribbean Chicken and Spiced Rice! Juicy, golden chicken thighs nestle into a bed of fragrant, spice-kissed rice, dotted with sweet bell peppers and peas. Each bite brings you warmth, zest, and just the right hint of heat—the kind of meal that turns a weeknight dinner into a mini escape.

The beauty of this dish lies in its vibrant balance: smoky paprika, cumin, and thyme dance together with a touch of coconut milk, while the crispy chicken skin adds irresistible texture. It’s comfort food with a sunny, tropical flair, perfect for feeding a hungry family or impressing guests at your next gathering.

Why You’ll Love This Caribbean Chicken and Spiced Rice

This recipe delivers a flavorful, one-pan wonder that’s both hearty and simple to prepare. You’ll love how the spices bloom in the pan, infusing the rice with depth and complexity. Plus, it’s a flexible dish—add more heat, toss in pineapple, or top with fresh herbs for your own twist.

It’s also a time-saver: no need to juggle multiple pots and pans. The chicken cooks directly with the rice, so everything comes together beautifully with minimal cleanup. Whether you’re a meal-prep pro or a last-minute dinner cook, this one will earn a spot in your rotation.

Preparation Phase & Tools to Use

To make Caribbean Chicken and Spiced Rice, you’ll need a heavy-bottomed skillet or braiser—this ensures even cooking and helps develop that flavorful fond at the bottom of the pan. A sharp knife is essential for chopping veggies, while a sturdy cutting board gives you a safe workspace.

You’ll also need measuring spoons to get the spice mix just right, and a wooden spoon or silicone spatula to stir without scratching your pan. Optional but helpful: kitchen tongs for flipping the chicken, and a fine grater if you want to add a zest of lime over the finished dish.

Ingredients for the Caribbean Chicken and Spiced Rice

Chicken thighs: Bone-in, skin-on thighs bring juicy flavor and crispy skin, essential for that golden top.
Long-grain rice: Absorbs the spices and chicken juices, becoming tender and aromatic.
Bell peppers: Provide sweetness and a pop of color that balances the warm spices.
Peas: Add bursts of freshness and a delicate sweetness.
Onion & garlic: The aromatic backbone that deepens the flavor base.
Paprika, cumin, thyme: These spices create the signature Caribbean warmth and complexity.
Coconut milk: Adds creaminess and a subtle tropical touch.
Chicken broth: Helps the rice cook up fluffy and flavorful.
Lime & fresh herbs (optional): For a bright, zesty finish.

How To Make the Caribbean Chicken and Spiced Rice

Step 1: Sear the Chicken

Season the chicken thighs generously with salt, pepper, paprika, cumin, and thyme. Heat oil in a large skillet and sear the thighs skin-side down until golden and crispy. Flip and sear the other side for a few minutes, then remove and set aside.

Step 2: Build the Flavor Base

In the same skillet, sauté diced onion and minced garlic until soft and fragrant. Stir in chopped bell peppers, cooking until slightly tender.

Step 3: Toast the Rice & Add Liquids

Add the rice to the skillet, stirring to coat it with the spices and aromatics. Pour in coconut milk and chicken broth, scraping up any browned bits on the bottom. Season with a bit more salt and pepper.

Step 4: Simmer Everything Together

Nestle the seared chicken thighs back on top of the rice. Cover and simmer on low heat for about 20-25 minutes, until the rice is tender and the chicken is cooked through.

Step 5: Finish & Serve

Remove from heat, sprinkle peas over the top, cover again for a few minutes to steam. Just before serving, add a squeeze of lime juice and fresh herbs for extra brightness.

Serving and Storing Caribbean Chicken and Spiced Rice

Serve this dish straight from the skillet, garnished with chopped cilantro or parsley and an extra wedge of lime on the side. Pair it with a crisp green salad or sweet fried plantains for a complete Caribbean feast.

Leftovers store beautifully! Let the dish cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, gently warm on the stovetop with a splash of broth or water to refresh the rice.

Frequently Asked Questions

How spicy is this dish?

The spice level is mild to medium, but you can easily adjust by adding scotch bonnet pepper or extra chili flakes if you like it hotter.

Can I use chicken breasts instead of thighs?

Yes, but keep in mind breasts may cook faster and can dry out. Check doneness earlier and consider using bone-in for extra flavor.

Is the coconut milk overpowering?

Not at all! It adds a gentle creaminess without making the dish taste too coconut-forward.

Can I make it vegetarian?

Absolutely! Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.

How can I meal prep this?

Cook everything as directed, portion into containers, and store in the fridge. It reheats well, making it great for weekday lunches or dinners.

Want More Chicken Dinner Ideas?

If you loved this Caribbean Chicken and Spiced Rice, you’ll want to check out these flavorful dishes too:

Cheesy Garlic Chicken Wraps for a gooey, garlicky handheld dinner.
Golden Crispy Chicken with Parmesan Mushroom Sauce for a comforting, creamy meal.
Honey Pepper Chicken Mac and Cheese for a spicy-sweet twist on a classic.
One-Pot Smoky Chipotle Cheesy Chicken Pasta when you’re craving a smoky, cheesy pasta fix.
Air Fryer Crispy Buffalo Ranch Chicken Bites for snackable heat and crunch.

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I’d love to hear how yours turned out! Did you make it spicier or add your own Caribbean twist? Drop a comment and share your version. Questions are welcome too—let’s swap tips and make every meal better.

For even more of my daily recipes, visit me on Pinterest at Kitchen By Kate.