One-Pot Caribbean Chicken with Sweet Plantains and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A vibrant Caribbean-inspired one-pot meal combining tender chicken thighs with sweet plantains and seasoned rice for a colorful, comforting dinner. This caribbean-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, ripe plantains, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 2 medium ripe plantains
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal pieces. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Fry plantain slices in batches for 2-3 minutes per side until golden and caramelized; transfer to a paper towel-lined plate.
2. Step 2: In the same pot, add remaining 1 tbsp olive oil and 6 bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown chicken over medium-high heat for 5 minutes per side until golden; remove and set aside.
3. Step 3: Reduce heat to medium, add 1 medium diced yellow onion and 1 medium diced red bell pepper to the pot. Sauté for 5 minutes until softened. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, coating grains in the aromatics for 2 minutes. Return chicken thighs to the pot on top of the rice, then pour in 3 cups chicken broth and sprinkle remaining 1/2 tsp salt evenly.
5. Step 5: Bring to a boil, cover with a tight-fitting lid, then reduce heat to low and cook undisturbed for 18-20 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove pot from heat and gently fold in caramelized plantains and 1/4 cup chopped fresh cilantro. Let rest covered for 5 minutes before serving with lime wedges.