One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered with aromatic Caribbean spices, served alongside sweet fried plantains and fragrant coconut rice for a vibrant, comforting meal. This caribbean-inspired chicken ready in about 50 minutes pairs chicken thighs, bone-in and skin-on, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 chicken thighs with salt, black pepper, 1 tsp ground allspice, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Sear chicken thighs skin-side down for 5 minutes until golden and crisp, then flip and cook 3 more minutes until browned; remove and set aside.
  2. Step 2: Reduce heat to medium, add 4 minced garlic cloves, 3 chopped scallions, and 2 tbsp fresh thyme leaves to the pot. Sauté for 2 minutes until fragrant and softened.
  3. Step 3: Stir in 1 1/2 cups long grain white rice, coating it in the aromatics for 1 minute. Pour in 2 cups chicken broth and 1 cup coconut milk; stir to combine and bring to a gentle boil.
  4. Step 4: Nestle the seared chicken thighs back into the pot on top of the rice mixture, reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until rice is tender and chicken is cooked through.
  5. Step 5: While chicken and rice cook, heat a skillet over medium heat and add a drizzle of olive oil. Fry 2 sliced ripe plantains for 2-3 minutes per side until golden and caramelized.
  6. Step 6: Serve chicken and coconut rice topped with fried plantains and lime wedges for squeezing over, adding a bright finish.

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Frequently asked questions

How long does One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Caribbean Chicken with Sweet Plantains and Coconut Rice?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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