One-Pot Tropical Chicken and Rice with Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant Caribbean-inspired one-pot dish combining tender chicken, fragrant rice, and sweet fried plantains for a balanced meal bursting with island flavors. This caribbean-inspired one pot ready in about 50 minutes pairs boneless skinless chicken thighs, long grain white rice, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb boneless skinless chicken thighs
• 1 1/2 cups long grain white rice
• 2 medium ripe plantains
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 medium, diced red bell pepper
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

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 skillet over medium heat. Fry the plantain slices for 3-4 minutes per side until golden and caramelized, then transfer to a paper towel-lined plate to drain.
2. Step 2: In the same large skillet, add 1 tbsp olive oil and sauté 1 medium diced yellow onion, 4 minced garlic cloves, and 1 medium diced red bell pepper over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and add to the skillet. Cook for 5-7 minutes until browned on all sides.
4. Step 4: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toast the rice with the chicken and vegetables for 2 minutes.
5. Step 5: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat, fluff the rice with a fork, then gently fold in the fried plantains, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice for brightness. Serve warm.