Caribbean Chicken and Rice

This is the kind of dinner that makes an ordinary night feel like a mini vacation. Caribbean Chicken and Rice is warm, fragrant, and a little bit dreamy — the kind of meal that fills your kitchen with the smell of spices and coconut, then rewards you with a spoonful of creamy rice and juicy chicken.

It’s got that perfect balance of savory and sunny: smoky paprika, cozy allspice, tender chicken, and rice that soaks up coconut milk like it was made for it. Add black beans for heartiness, and if you’re feeling playful, toss in pineapple for a sweet tropical wink. It’s comfort food… just with sandals on.

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon garlic powder
1 small onion, diced
1 bell pepper (red or yellow), diced
2 cloves garlic, minced
1 cup long grain rice (uncooked)
1 can (15 oz) coconut milk
1 cup chicken broth
1 cup canned black beans, drained and rinsed
½ cup pineapple chunks (optional, for a sweet twist)
Fresh thyme sprigs (or 1 teaspoon dried thyme)
2 green onions, chopped (for garnish)
Lime wedges (for serving)

Instructions

Season the chicken.
Add the chicken to a bowl. Sprinkle on the salt, pepper, allspice, smoked paprika, cumin, and garlic powder. Toss it around until every piece is coated and looks ready for something delicious.
Sear for flavor.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and let it brown on both sides — about 4–5 minutes per side. You’re not cooking it all the way through yet; you just want that golden, slightly caramelized outside.
Remove the chicken and set it aside.
Sauté the vegetables.
In the same pan (don’t wipe it out — that’s where the flavor lives), add the onion and bell pepper. Cook for 3–4 minutes until softened and glossy. Stir in the minced garlic and cook for about a minute, just until it smells amazing.
Stir in the rice and liquids.
Add the uncooked rice and stir it around for a few seconds so it gets coated in all those tasty pan juices. Pour in the coconut milk and chicken broth, then add the thyme and black beans. Bring everything to a gentle simmer.
Bring the chicken back.
Nestle the browned chicken pieces right on top of the rice mixture. If you’re using pineapple, add it now — little golden chunks tucked in like surprise bursts of sweetness.
Simmer until tender.
Cover the pan, reduce heat to low, and let it simmer for 20–25 minutes. You’ll know it’s ready when the rice is tender and most of the liquid is absorbed.
If the rice needs a bit more time, add a splash of broth or water, cover again, and keep going for a few more minutes.
Rest, fluff, and finish.
Turn off the heat and let it sit for 5 minutes. Then fluff the rice gently with a fork, sprinkle on green onions, and squeeze fresh lime over the top. That little zing at the end makes everything pop.

Presentation Tips

Serve this in wide bowls so you can really show off the colors — the golden rice, the black beans, the bright peppers. A few green onions on top instantly make it look fresh, and a lime wedge on the side feels so inviting.

If you want to go extra cozy-and-pretty, add a sprig of thyme on each bowl or a light sprinkle of smoked paprika for a warm, beachy glow. And if pineapple’s in the mix? A few pieces on top make it feel especially tropical.

Conclusion

Caribbean Chicken and Rice is one of those “one-pan wonders” that tastes like you worked harder than you did. It’s creamy, savory, slightly smoky, and full of bright little moments — especially with that fresh lime at the end. Whether you’re cooking for family, meal prepping, or just craving something comforting with a twist, this dish is the kind of recipe that makes you look forward to dinner.