One-Pot Caribbean Chicken and Rice

Dive into the vibrant flavors of the Caribbean with this One-Pot Caribbean Chicken and Rice recipe, a simple yet delicious dish that’s perfect for spicing up your weeknight dinners. This recipe combines juicy chicken thighs seasoned with aromatic jerk seasoning and a colorful medley of vegetables, all cooked together with fragrant long-grain rice in a flavorful broth. The result is a comforting and hearty meal that brings a taste of the islands to your table with minimal fuss and maximum flavor.


For the Chicken:

  • 2.5 lbs. Boneless Chicken Thighs – for tenderness and flavor.
  • ½ tsp. Kosher Salt – to season the chicken.
  • ½ tsp. Ground Black Pepper – for a bit of spice.
  • 1 Tbsp. Dry Jerk Seasoning – to give the chicken that authentic Caribbean kick.
  • ¼ Cup Canola Oil – for searing the chicken.

For the Rice:

  • 1 Tbsp. Canola Oil – to sauté the vegetables.
  • ⅓ Cup Chopped Yellow Onions – for sweetness and depth of flavor.
  • 2 Carrots, Diced – adds sweetness and color.
  • ½ Red Bell Pepper, Diced – for a pop of color and sweetness.
  • ½ Green Bell Pepper, Diced – adds crunch and freshness.
  • 1 Cup Long-Grain White Rice, Washed – the base of the dish, providing texture and soaking up all the flavors.
  • 3 Fresh Curly Parsley Sprigs – for freshness and a hint of color.
  • 1 Tbsp. Dry Jerk Seasoning – to complement the chicken and infuse the rice with flavor.
  • 2½ Cups Vegetable Broth or Hot Water – to cook the rice, adding moisture and flavor.
  • 1 tsp. Kosher Salt – to season the rice mixture.
  • ½ tsp. Ground Black Pepper – for added spice.
  • 2 Tbsp. Rice Vinegar – for a subtle acidity that balances the dish.


  1. Season the Chicken: Season the chicken thighs with kosher salt, ground black pepper, and dry jerk seasoning, ensuring they are evenly coated.
  2. Sear the Chicken: In a large pot, heat ¼ cup of canola oil over medium-high heat. Add the chicken thighs and sear until browned on both sides. Remove the chicken and set aside.
  3. Sauté the Vegetables: In the same pot, add 1 tablespoon of canola oil. Sauté the onions, carrots, and bell peppers until they start to soften.
  4. Prepare the Rice: To the pot with the vegetables, add the washed long-grain rice, dry jerk seasoning, kosher salt, and ground black pepper. Stir to combine and cook for a couple of minutes.
  5. Add the Broth and Chicken: Pour in the vegetable broth or hot water and add the rice vinegar. Stir well, then place the seared chicken thighs on top of the rice. Tuck in the parsley sprigs.
  6. Cook: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is tender.
  7. Serve: Once everything is cooked, remove the parsley sprigs. Gently fluff the rice with a fork and serve hot. Enjoy the blend of flavors and textures that make this dish uniquely delicious.

This One-Pot Caribbean Chicken and Rice is not only bursting with flavor but also incredibly easy to make, ensuring a fuss-free dinner that’s sure to become a new favorite. The warmth of the jerk seasoning, combined with the hearty rice and succulent chicken, creates a meal that’s comforting, satisfying, and a delightful homage to Caribbean cuisine.