Caribbean Chicken and Rice

This one-pot Caribbean chicken and rice combines tender, coconut-kissed chicken with fluffy, fragrant rice and a gentle curry warmth — perfect for busy weeknights, a casual dinner with friends, or when you want a little island flavor without a fuss. It’s adaptable, pantry-friendly, and keeps well for leftovers, so it often becomes my go-to when I want comfort food with bright, tropical notes. If you plan to publish or share the recipe more widely, review our terms and conditions before repurposing it.

Why you’ll love this dish

This recipe hits several sweet spots: it’s a true one-pot meal, inexpensive, and quick to make. The coconut milk adds creaminess while the curry powder gives the dish that warm, aromatic backbone without being overpowering. Use thighs for more juicy, forgiving meat or breasts if you prefer leaner protein.

“Easy to pull together on a weeknight — the aroma fills the kitchen, and everyone asks for seconds.” — a regular weeknight-tester’s note

Perfect occasions: weeknight dinners, meal-prep lunches, casual potlucks, or any time you want Caribbean-inspired comfort without complicated ingredients.

Preparing Caribbean Chicken and Rice

You’ll start by sautéing aromatics (onion, garlic, bell pepper), brown the chicken lightly, then add curry, rice, coconut milk, and broth. Bring to a boil, then simmer covered until the rice absorbs the liquid and the chicken is tender. Finish by fluffing and garnishing with cilantro. The process is straightforward and uses a single large pot for minimal cleanup.

What you’ll need

• 2 cups long-grain rice (jasmine or regular long-grain recommended)
• 1 lb chicken thighs or breasts, skinless (thighs for juicier results)
• 1 can (about 13–14 oz) coconut milk
• 1 tablespoon curry powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cups chicken broth (low-sodium optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish

Notes and simple substitutions:

• Brown rice: use 2 1/2 cups liquid and add 15–20 minutes cooking time.
• Coconut cream: for richer texture, swap half the coconut milk with coconut cream.
• Vegetarian swap: replace chicken with firm tofu and use vegetable broth; see the site’s reuse policies if republishing content elsewhere.

Step-by-step instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
3. Add the chicken pieces in a single layer and cook until they’re lightly browned on the outside — about 3–4 minutes per side for small pieces. They don’t need to be fully cooked through here.
4. Sprinkle in the tablespoon of curry powder and stir for 30 seconds to bloom the spices.
5. Add the rice, can of coconut milk, and 2 cups chicken broth. Stir to combine and season generously with salt and pepper.
6. Increase heat to bring the pot to a gentle boil, then reduce to low heat. Cover and simmer undisturbed for 20–25 minutes, or until rice is fluffy and chicken is fork-tender. Avoid lifting the lid repeatedly.
7. Remove from heat, let rest covered for 5 minutes, then fluff with a fork. Garnish with chopped cilantro and serve hot.

Safety note: ensure chicken reaches an internal temperature of 165°F (74°C) before serving.

Best ways to enjoy it

Serve this Caribbean chicken and rice straight from the pot or plate it for a nicer presentation. Suggestions:

• Squeeze fresh lime over each portion to brighten flavors.
• Add cooling sides like sliced avocado, a simple green salad, or pickled red onions.
• For texture contrast, serve with fried plantains or crispy roasted vegetables.
• Top with toasted coconut flakes or chopped scallions for visual flair.

Storage and reheating tips

Refrigeration: Cool leftovers to room temperature within two hours and store in an airtight container for up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop in a saucepan with a splash of broth or water to loosen the rice; heat over low-medium and stir occasionally. Microwave reheating works fine — cover and add a tablespoon of liquid per cup of rice to prevent drying.
Safety: Reheat until steaming hot throughout (165°F / 74°C). Do not refreeze rice that has been thawed and reheated.

Pro chef tips

• Brown the chicken well: a little color on the chicken adds depth and flavor to the finished dish.
• Bloom the curry: to maximize aroma, toast the curry powder in the pot for 30 seconds before adding liquids.
• Don’t lift the lid: steam cooks the rice; frequent lid-lifting costs time and can make rice uneven.
• Adjust consistency: if the rice is too firm at the end, add 1/4 cup hot broth, cover, and let rest 5–10 minutes.
• Leftover hack: for fried rice the next day, stir-fry chilled leftovers with an egg and a splash of soy or coconut aminos. Before using this recipe in a published collection, remember to consult our terms and conditions.

Creative twists

• Pineapple & peas: stir in 1 cup frozen peas and 1 cup diced pineapple for sweet-savory balance.
• Jerk heat: swap 1 teaspoon curry for 1 tablespoon jerk seasoning and add a chopped Scotch bonnet (careful with heat).
• Coconut turmeric: add 1/2 teaspoon ground turmeric for color and an earthy note.
• Instant Pot version: sauté aromatics with the pot’s Sauté function, add all ingredients, set to Manual high pressure for 8 minutes, then quick-release and fluff. Increase liquid slightly for electric pressure cookers.
• Vegetarian: replace chicken with seasoned, seared tofu or chickpeas and use vegetable broth.

Common questions

Q: Can I use brown rice instead of white?
A: Yes. Brown rice needs more liquid (about 2 1/2 cups) and an extra 15–20 minutes of simmering time. Check for doneness and add a splash more broth if the rice still seems firm.

Q: Is this dish safe to freeze?
A: Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly. Note that texture may soften slightly after freezing.

Q: Which chicken cut is better: thighs or breasts?
A: Thighs are more forgiving and stay juicier during simmering. Breasts work fine if you’re careful not to overcook them; cut them into uniform pieces and watch timing closely.

Q: How do I prevent mushy rice?
A: Use the correct rice-to-liquid ratio, keep heat at a low simmer once covered, and avoid stirring while the rice is cooking. Let the pot rest off heat for 5 minutes before fluffing.

Q: Can I make this spicier for heat lovers?
A: Yes — add minced Scotch bonnet or habanero to the aromatics (start small and taste), or finish with a drizzle of hot sauce or chopped fresh chiles.

One-Pot Caribbean Chicken and Rice

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A comforting one-pot Caribbean chicken and rice dish with tender, coconut-kissed chicken and fluffy rice, infused with curry warmth, perfect for busy weeknights.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean
• Diet: Poultry

Ingredients

Scale 1x2x3x

• 2 cups long-grain rice (jasmine or regular long-grain recommended)
• 1 lb chicken thighs or breasts, skinless
• 1 can (about 13–14 oz) coconut milk
• 1 tablespoon curry powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 cups chicken broth (low-sodium optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish

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Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
3. Add the chicken pieces in a single layer and cook until lightly browned, about 3–4 minutes per side.
4. Sprinkle in the tablespoon of curry powder and stir for 30 seconds to bloom the spices.
5. Add the rice, coconut milk, and chicken broth. Stir to combine and season generously with salt and pepper.
6. Increase heat to bring to a gentle boil, then reduce to low heat. Cover and simmer undisturbed for 20–25 minutes.
7. Remove from heat, let rest covered for 5 minutes, then fluff with a fork. Garnish with chopped cilantro and serve hot.

Notes

For brown rice, use 2 1/2 cups of liquid and extend cooking time by 15–20 minutes. For vegetarian option, substitute chicken with firm tofu and use vegetable broth.