The bold, sun-drenched flavors of the Caribbean come alive in this vibrant dish of Caribbean Chicken and Spiced Rice. Tender chicken thighs are marinated and seared to a caramelized finish, then paired with fluffy golden rice infused with warm spices and colorful vegetables. Each bite is a balance of savory, mildly sweet, and aromatic heat that evokes island comfort and celebration.

Whether you’re planning a laid-back weekend dinner or a festive gathering, this one-skillet dish brings big flavor with minimal fuss. The chicken stays juicy under a crisped, seasoned skin, while the rice soaks up every bit of flavor from the pan. It’s the kind of meal that begs to be shared—and one that will likely be requested again and again.

What Kind of Chicken Should I Use?

Bone-in, skin-on chicken thighs are ideal here. They hold up well to searing, retain moisture beautifully, and their rendered fat infuses the rice with rich flavor. You can use boneless thighs or breasts if preferred, but the crispy skin from bone-in thighs adds an unmatched depth.

Ingredients for the Caribbean Chicken and Spiced Rice

Chicken Thighs (Bone-in, Skin-on): These are essential for juicy meat and deep flavor from searing.

Smoked Paprika and Allspice: A spice combo that nods to traditional Caribbean jerk seasoning with smoky warmth and complexity.

Garlic and Onion: Sautéed aromatics create a savory foundation for the rice.

Long Grain Rice: Holds its texture well and absorbs flavor without getting mushy.

Chicken Broth: Enhances the rice with savory depth while it simmers.

Carrots, Peas, and Bell Pepper: These vegetables not only add color and texture but a slight sweetness that balances the spices.

Scallions and Fresh Parsley: Stirred in at the end for freshness and a pop of green.

Oil and Butter: For searing and sautéing, creating richness and caramelization.

Salt, Pepper, and a Touch of Brown Sugar: To season and add a subtle hint of sweetness that rounds out the dish.

How To Make the Caribbean Chicken and Spiced Rice

Step 1: Marinate and Season the Chicken

Pat the chicken thighs dry, then rub them generously with smoked paprika, allspice, salt, pepper, and a pinch of brown sugar. Let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

Step 2: Sear the Chicken

In a large skillet or Dutch oven, heat oil over medium-high heat. Sear the chicken thighs skin-side down until deeply browned and crispy, about 6–8 minutes. Flip and cook the other side for another 3–4 minutes. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pan, add a bit more oil or butter if needed. Sauté chopped onions, garlic, and bell peppers until softened and fragrant—around 5 minutes.

Step 4: Toast the Rice

Add the long grain rice to the pan and stir for 2–3 minutes to coat the grains in the aromatic oils and let them toast slightly. This step boosts the flavor and helps keep the rice fluffy.

Step 5: Add Broth and Simmer

Pour in the chicken broth, add peas and diced carrots, then nestle the seared chicken thighs back into the skillet. Bring to a gentle boil, cover, and reduce the heat to low. Simmer for 20–25 minutes until the rice is tender and the chicken is fully cooked.

Step 6: Finish and Garnish

Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork, sprinkle chopped scallions and fresh parsley on top, and serve straight from the skillet.

Serving and Storing Caribbean Chicken and Spiced Rice

This dish is a complete meal on its own, served hot straight from the skillet. Pair it with a simple side salad or some fried plantains for a fuller island-style plate. Leftovers reheat beautifully and make a perfect lunch the next day. Store in an airtight container in the fridge for up to 4 days. For best results, reheat on the stovetop with a splash of broth to revive the rice.

Frequently Asked Questions

Can I use boneless chicken?

Yes, you can use boneless thighs or breasts, but the cooking time may be shorter, and the flavor slightly less rich without the bones and skin.

What kind of rice works best?

Long grain white rice is preferred for its fluffy texture, but jasmine rice or basmati also work well.

Can I make it spicy?

Absolutely! Add a chopped scotch bonnet or a pinch of cayenne pepper to the aromatics for heat.

Can I make this in advance?

Yes, it reheats very well. Prepare the entire dish and store it covered in the fridge. Reheat over low heat with a bit of added broth.

Is it freezer-friendly?

Yes, portion the cooled rice and chicken into freezer-safe containers. Thaw in the fridge overnight and reheat gently on the stove or microwave.

Can I substitute the vegetables?

Sure! Swap in corn, green beans, or even spinach based on what you have.

Want More Chicken and Rice Ideas?

You might also like the One Pan Sweet and Tangy BBQ Sausage Rice, a smoky-sweet combination that satisfies every time. Or check out the One Skillet Smoky Cajun BBQ Chicken Pasta if you love bold, spicy meals.

For a comforting Southern twist, the Cracker Barrel Homemade Chicken Dumplings Recipe is a cozy, crowd-pleasing option. And don’t miss the Creamy Cajun Chicken Pasta for a creamy, spiced take on weeknight comfort food.

If seafood is more your style, the Easy Seafood Casserole delivers richness and depth in every forkful.

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If you make it, I’d love to know how it turned out. Did you spice it up? Did you try different veggies? Leave a comment below. Your take might inspire someone else’s version!

Caribbean Chicken and Spiced Rice

Author: Julia Koch
Total Time: 50 minutes
Yield: Serves 4

Print Recipe

Description

This bold and flavorful one-skillet Caribbean Chicken and Spiced Rice is a hearty dinner that brings the warmth of the islands to your table. Juicy, seasoned chicken thighs are paired with spiced rice loaded with vegetables and herbs, making it a complete meal that satisfies.

Instructions

Pat chicken thighs dry and season with paprika, allspice, salt, pepper, and brown sugar. Marinate for 30 minutes.
Heat oil in a skillet over medium-high heat. Sear chicken skin-side down for 6–8 minutes, then flip and cook for 3–4 minutes. Remove and set aside.
In the same skillet, add butter and sauté onion, garlic, and bell pepper for 5 minutes.
Add rice and stir to toast for 2–3 minutes.
Pour in broth, add peas and carrots, and return chicken to the skillet. Bring to a boil, then cover and simmer on low for 20–25 minutes.
Turn off heat and let rest, covered, for 5 minutes. Fluff rice and garnish with scallions and parsley.

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 35 minutes
Category: Dinner