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Easy Caribbean Chicken and Rice One-Pot Dinner

A comforting Caribbean-style one-pot meal made with tender chicken thighs, fluffy long-grain rice, colorful vegetables, and warm island spices. Simple, family-friendly, and full of flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs bone-in, skin-on
  • 1.5 cups Long-grain white rice jasmine or basmati
  • 3 cups Chicken broth low sodium
Vegetables and Seasonings
  • 1 medium Onion chopped
  • 3 cloves Garlic cloves minced
  • 2 medium Carrots sliced
  • 2 medium Bell peppers red and yellow, chopped
  • 1 teaspoon Allspice
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper
  • 2 tablespoons Vegetable oil

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Season the chicken thighs on both sides with salt, black pepper, allspice, and dried thyme.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides, then remove and set aside.
  3. In the same pot, sauté the chopped onion until soft. Add garlic and cook for 30 seconds until fragrant.
  4. Add carrots and bell peppers, cooking for 2–3 minutes. Stir in the rice and mix well.
  5. Pour in the chicken broth and scrape up any browned bits. Nestle the chicken back into the pot.
  6. Cover and simmer on low heat for 25–30 minutes, until the rice is tender and the chicken is fully cooked. Rest for 5 minutes before serving.

Notes

For a lighter version, use skinless chicken thighs. Long-grain rice works best. Avoid lifting the lid while cooking to ensure perfectly fluffy rice.