Go Back

Caribbean Spiced Chicken and Rice

This dish features tender chicken thighs cooked with aromatic spices such as paprika, cumin, and allspice, infused into fluffy rice that absorbs their smoky and fragrant flavors. The final appearance is a vibrant, golden-brown chicken atop colorful, aromatic rice with a slightly sticky texture and bright seasoning throughout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred for flavor
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice ground
  • 1 cup long-grain white rice
  • 2 cups chicken broth preferably low sodium
  • 2 tablespoons vegetable oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • Salt to taste
  • Pepper to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp Knife
  • Chopping board
  • Measuring spoons

Method
 

  1. Season the chicken thighs generously with paprika, cumin, ground allspice, salt, and pepper. Rub the spices into the meat so they adhere well.
  2. Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. When shimmering, add the chicken thighs skin-side down, and cook until the skin turns golden brown and crispy, about 5-7 minutes.
  3. Flip the chicken to sear the other side for another 5 minutes until browned and cooked through. Remove the chicken and set aside. Leave any rendered fat in the pot.
  4. Add the chopped onion to the pot and sauté until translucent and fragrant, about 3 minutes. Stir occasionally and let it soften, releasing a sweet aroma.
  5. Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
  6. Add the rice to the pot and stir to coat each grain with the flavorful oil and aromatics. Cook for 1-2 minutes, allowing the rice to toast slightly and develop a nutty aroma.
  7. Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot to add depth of flavor.
  8. Carefully nestle the seared chicken thighs back into the rice, skin-side up, ensuring they are partially immersed in the broth but keep the skin exposed for crispiness.
  9. Reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes until the rice is fluffy and has absorbed most of the liquid, and the chicken is tender.
  10. Uncover the pot and check that the rice is tender and golden, with the chicken crispy on top. Adjust seasoning with salt and pepper if needed.
  11. Serve hot, with the chicken thighs sitting atop aromatic rice, and spoon some of the flavorful cooking juices over each plate.

Notes

For extra vibrant flavor, add chopped fresh cilantro or a squeeze of lime before serving. Adjust spice levels to your preference by adding more or less allspice and cumin.