Description

Transport your taste buds to the Caribbean without leaving your kitchen. Juicy, golden-brown chicken thighs sit atop fragrant, perfectly cooked rice infused with warm spices, garlic, and optional coconut milk. It’s all done in one pan, making dinner flavorful, fun, and low on cleanup.

Ingredients

Scale

For the Chicken & Rice

6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 ½ tsp allspice
1 tsp smoked paprika (or sweet paprika)
1 tsp garlic powder
½ tsp dried thyme
Salt & pepper, to taste
1 onion, diced
2 cloves garlic, minced
1 ½ cups long-grain rice
3 cups chicken broth
½ cup coconut milk (optional, for extra creaminess)
½ cup diced bell peppers or peas (optional)

For Garnish

Fresh cilantro or green onions
Lime wedges (optional)

Instructions

1. Season the Chicken

Pat chicken thighs dry.
Mix allspice, smoked paprika, garlic powder, thyme, salt, and pepper.
Rub the mixture under the skin and all over the chicken. Let sit while the pan heats.

2. Sear the Chicken

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Place chicken skin-side down and cook 4–5 minutes until golden and crispy. Flip and cook another 4–5 minutes.
Remove chicken and set aside. The browned bits in the pan (fond) are flavor gold.

3. Build the Flavor Base

Reduce heat to medium. Sauté onion for 3–4 minutes until soft, then add garlic for 1 minute.

4. Toast the Rice

Stir in rice and toast for 1–2 minutes until opaque. This coats the grains in oil and fond for extra flavor.

5. Deglaze & Simmer

Pour in chicken broth and coconut milk (if using). Scrape the pan to release the fond.
Stir in bell peppers or peas if using. Bring to a gentle simmer.

6. Nestle & Cook

Place chicken thighs back on top of the rice. Cover and reduce heat to low.
Cook undisturbed for 25–30 minutes, until rice is tender and chicken reaches 165°F internal temperature.

7. Rest & Garnish

Remove from heat and let sit covered for 5 minutes.
Fluff rice with a fork and garnish with cilantro or green onions. Serve with lime wedges.

Notes

Pat chicken dry for crisp skin.
Do not lift the lid while rice cooks; steam is key.
Brown rice or boneless chicken may need slightly longer cooking.
Reheat gently with a splash of broth to keep rice moist.