One-Pan Caribbean Chicken and Rice for Easy Weeknights (Print Version)

Flavorful Caribbean Chicken and Rice, cooked in one pan for easy cleanup. My family's favorite weeknight meal with tender chicken and aromatic spices.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Caribbean
Dietary: Dairy-Free, Nut-Free

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs
02 - 1 ½ cups long-grain white rice, rinsed

→ Aromatic Boosters

03 - 1 large yellow onion, chopped
04 - 4 garlic cloves, minced
05 - 1 red bell pepper, chopped
06 - 4-5 sprigs fresh thyme

→ Flavorful Liquids & Grains

07 - 2 ½ cups chicken broth (low-sodium preferred)
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 1 teaspoon brown sugar
10 - 1 tablespoon soy sauce

→ Finishing Touches & Optional Fun

11 - 2 tablespoons olive oil
12 - Salt and freshly ground black pepper to taste
13 - Fresh parsley or cilantro, chopped, for garnish
14 - Lime wedges, for serving

# Instructions:

01 - First things first, get your biggest, heaviest oven-safe pan (cast iron is my absolute fave here) screaming hot over medium-high heat. Add a splash of oil, then carefully place your chicken thighs skin-side down. You want a gorgeous, deep golden-brown crust. This is where the magic starts, honestly! Let them sear for about 6-8 minutes, don't touch them! Flip, and sear for another 2-3 minutes on the other side. This step builds so much flavor for our Caribbean Chicken and Rice. Remove the chicken and set aside, leaving all those delicious drippings in the pan.
02 - In that same glorious pan, reduce the heat to medium. Toss in your chopped onion and bell pepper. Oh, the smell already! Sauté for about 5 minutes, until they start to soften and get a little translucent. Then, add the minced garlic and those fresh thyme sprigs. Stir constantly for just about a minute until fragrant. Don't let the garlic burn, I've made that mistake before and it’s a sad, bitter flavor you can't undo! This step lays the foundation for our incredible Caribbean Chicken and Rice.
03 - Next up, pour in the chicken broth and diced tomatoes. Stir in the brown sugar and soy sauce. Give it a good scrape with a wooden spoon to get all those browned bits from the bottom of the pan – that's pure flavor, friends! Bring the liquid to a gentle simmer. This is where all those incredible Caribbean Chicken and Rice spices really start to mingle and get cozy. It should smell amazing, like a warm breeze!
04 - Stir in the long-grain rice, making sure it’s evenly distributed in the liquid. Then, nestle those seared chicken thighs back into the pan, skin-side up, right on top of the rice. Make sure they’re mostly submerged but the skin is peeking out, ready to get crispy again. This is the moment where our Caribbean Chicken and Rice truly comes together in one pan.
05 - Cover the pan tightly with a lid or aluminum foil. Pop it into your preheated oven at 375°F (190°C). Let it bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. I always peek around the 20-minute mark, but try not to lift the lid too much; we want all that steamy goodness to stay put. This slow bake ensures every grain of rice is infused with the Caribbean Chicken and Rice goodness.
06 - Once the rice is cooked and the chicken is tender (and hopefully, the skin is beautifully crisp!), take the pan out of the oven. Let it rest, still covered, for 5-10 minutes. This little rest is crucial for the rice to steam perfectly and for the flavors to fully meld. Fluff the rice gently with a fork. Garnish with fresh parsley or cilantro and serve immediately with lime wedges. Voila! Your stunning Caribbean Chicken and Rice is ready!

# Notes:

01 - Don't rush the searing of the chicken; that's where the magic starts, trust me.
02 - This Caribbean Chicken and Rice reheats beautifully, but a splash of broth before microwaving keeps it from drying out.
03 - No bell peppers? Green beans or even frozen peas work in a pinch, I've tried it!
04 - Serve this one-pan wonder with a simple side salad and a squeeze of lime for extra brightness.

# Tools You'll Need:

01 - Large oven-safe pan (cast iron recommended)
02 - wooden spoon
03 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 30g

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