One-Pot Caribbean Chicken with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Tender chicken simmered in a fragrant blend of Caribbean spices paired with creamy coconut-infused rice for a satisfying one-pot meal. This caribbean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 4, minced garlic cloves
• 1 medium, diced green bell pepper
• 1 small, finely chopped (optional) scotch bonnet pepper
• 1 tsp dried thyme
• 1 tsp ground allspice
• 1 cup coconut milk
• 1.5 cups chicken broth
• 1.5 cups, rinsed long grain white rice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and brown for 4 minutes per side until golden but not fully cooked. Remove and set aside.
2. Step 2: In the same skillet, add 1 diced medium onion, 4 minced garlic cloves, 1 diced medium green bell pepper, and 1 small finely chopped scotch bonnet pepper (if using). Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 tsp dried thyme and 1 tsp ground allspice, cooking for 1 minute until aromatic. Pour in 1 cup coconut milk and 1.5 cups chicken broth, scraping the bottom to deglaze.
4. Step 4: Add 1.5 cups rinsed long grain white rice to the skillet, stirring to combine. Return the browned chicken thighs to the pan, nestling them into the rice mixture.
5. Step 5: Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff the rice and garnish with 2 tbsp chopped fresh cilantro. Serve with lime wedges for squeezing over the dish.