Some recipes don’t just fill your belly—they transport you. This Caribbean Chicken and Rice recipe does exactly that, bringing bold, smoky spice, comforting textures, and a touch of sunshine to your plate, no matter the season.
Whether you’re trying to spice up weeknight dinners or craving that island-style warmth at home, this dish delivers. And the best part? It’s a complete, balanced one-pot meal—protein-packed, veggie-loaded, and satisfying without being heavy.
What really sets this dish apart is the combination of jerk-seasoned chicken thighs seared to perfection and simmered in aromatic rice with peas, carrots, green onions, and a splash of lemon juice.
Every bite is layered with deep savory flavor and just the right kick of heat. The blend of jerk seasoning and tomato paste adds a rich color and depth, while the lemon keeps things bright and fresh.
Pair it with this light, crunchy Low Carb Keto Coleslaw or a refreshing Green Smoothie to balance the spice and keep your plate vibrant. It’s simple. It’s soulful. And it’s the kind of meal that makes everyone ask for seconds.
Why is it trending? Easy one-pot meals are booming right now, and Caribbean flavors are riding high in popularity. In fact, Google searches for jerk chicken recipes have increased by over 60% in the last year, thanks to food lovers seeking bold, homemade global flavors.
Have your own twist on this island classic? I’d love to hear how you made it your own in the comments!
Why This Is My Go-To Recipe?
- I love that it’s a full meal in one pan – No need for extra sides (unless you want to), which saves time and cleanup!
- It reminds me of a summer cookout with friends – The jerk seasoning brings back good memories and good vibes.
- I’ve swapped in brown rice and it still rocks – A great option if you’re trying to eat a bit cleaner without losing flavor.
- This dish helped me stay full without overeating – Thanks to the lean protein and fiber-rich veggies.
- It’s super flexible – Sometimes I toss in bell peppers or swap peas for corn, depending on what’s in the fridge.
Caribbean Chicken and Rice Recipe
Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Wooden Spoon or Spatula
- Knife and chopping board
- Measuring cups and spoons
- Rice strainer
Ingredients
Ingredients for the chicken:
- 7 Pieces Boneless Chicken Thighs
- 2 Tbsp. Delmas Poultry Seasoning
- 3 Tbsp. Store-bought Jerk Seasoning; Choice of mild or hot
Ingredients for the rice:
- 2½ Cups Basmati Rice; Washed and drained
- ½ Cup Neutral Oil to cook the rice and chicken
- 3½ Cups Chicken Stock; Low sodium or unsalted
- 2 Cups Peas and Carrots mixture
- 2 Green Onions; sliced
- ½ Cup Roughly Chopped Onions
- Juice from 1 Lemon
- 2 Tbsp. Tomato Paste
Original Jerk Chicken and Rice Recipe:
- 4 tbsp. Canola oil; divided
- 1 cup diced bell peppers green and red bell peppers
- ⅓ cup diced onions
- 1 cup white rice; washed until the water runs clear
- 2 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp. Fresh chopped parsley
- 1 tbsp. + 1 tsp. Jerk seasoning I used the McCormick Brand
- 1 cup diced carrots
Original Recipe For the chicken:
- 6 chicken thighs; skinless
- 1 tbsp. Caribbean Jerk Seasoning McCormick Brand
- 1 tbsp. Oil you can use olive oil grape seed oil, canola oil, or Avocado oil
- 1 tsp. Salt or to taste
Instructions
- Season the chicken thighs with poultry seasoning and jerk seasoning.
- Heat oil in a large skillet and sear chicken on both sides until browned. Remove and set aside.
- In the same pan, sauté onions, green onions, peas, and carrots.
- Add tomato paste and stir until fragrant.
- Mix in the washed rice and coat it well in the mixture.
- Pour in chicken stock, lemon juice, and stir everything together.
- Place the chicken back on top of the rice, cover, and simmer on low for 25–30 minutes.
- Fluff the rice and serve hot with fresh herbs or lime wedges if desired.
Nutrition Info:
| Nutrition | Value |
| Calories | 360kcal |
| Carbohydrates | 28g |
| Protein | 11g |
| Fat | 22g |
| Sugar | 5g |
| Sodium | 707mg |
Helpful Variations from an Experienced Home Cook!
- Pineapple-Infused Rice Base:
Try simmering the rice in half chicken stock and half pineapple juice for a hint of tropical sweetness that plays beautifully with the heat of the jerk seasoning. It lifts the whole dish without overpowering it. - Charred Chicken Thighs for Extra Smokiness:
Before adding the chicken to the rice, sear it on high heat or briefly grill it to get a nice charred crust. That smoky edge adds a layer of depth you won’t get from pan-searing alone. - Swap in Pigeon Peas or Black-Eyed Peas:
Instead of your regular peas and carrots mix, try Caribbean pigeon peas or black-eyed peas for a more authentic regional feel. They bring a firmer texture and a slightly earthy bite. - Coconut Milk + Tomato Paste Fusion:
Stir ¼ cup of coconut milk into the tomato paste base before adding rice. It creates a silky, lightly creamy texture that balances the jerk spices without dulling them. - Scotch Bonnet Oil Drizzle (for spice lovers only):
If you like real heat, prepare a quick scotch bonnet oil with garlic and thyme, and drizzle a few drops over your plate before serving. A little goes a long way—but it’s a game-changer. - Finish with Citrus Herb Gremolata:
Right before serving, sprinkle a mix of chopped parsley, garlic, and lemon zest for a fresh contrast to the rich rice. It gives brightness and looks gorgeous on the plate.
Quick Questions?
Q: Can I use chicken breast instead of thighs?
Ans: Yes, you can—but thighs stay juicier and hold up better to the bold jerk spices. If using breast, don’t overcook it.
Q: Is this recipe spicy?
Ans: It depends on your jerk seasoning. Go with mild jerk if you’re spice-sensitive, or mix in a little honey or coconut milk to tone it down.
Q: Can I make this recipe ahead of time?
Ans: Totally! It tastes even better the next day as the flavors deepen. Just reheat gently with a splash of stock or water to keep it moist.
Q: What veggies can I swap in?
Ans: Try corn, pigeon peas, or chopped sweet potato for a hearty twist. Just keep the pieces small so they cook evenly with the rice.
Q: How do I keep the rice from getting mushy?
Ans: Make sure to wash your rice until the water runs clear and don’t stir it too much while it simmers. Also, keep the heat low and the lid tight.
