This one-pot Caribbean Chicken Rice Recipe will soon be a weeknight dinner favorite. Perfectly flavored and simple to make.
This Caribbean jerk chicken rice calls for basic ingredients, and can easily be customized to your liking.
Fragrant with fresh herbs, onions, and garlic, this Caribbean Chicken rice is the ultimate comfort dish on a busy night.
Rice has been around for centuries and has been customized per region. It is easily served for lunch or dinner.
Caribbean Jerk Chicken Rice
Rice recipes are notorious in the Caribbean, Asia, and Africa.
It is also common in the Singapore and Malaysia area, however, no one knows for sure the exact origin of the dish, but can date it back to Hainanese chefs who immigrated to Singapore in the late 19th century.
The dish was first created and used by Hainan’s Wenchang chicken recipe with local Singaporean and Cantonese adaptations, which created Singapore’s own version of the chicken rice recipe.
As the dish became widely popular, so did its adaption.
Many countries started creating their own version of the chicken rice dish, and jerk chicken rice dish from the 1940s when the first stall opened in Singapore, to the Caribbean.
The Arawak, Carib, and Taino “Indians” were the first occupants of the Caribbean Islands.
Their daily diet consisted of vegetables and fruits such to include papaya, yams, cassava, and guavas.
The Taino people began the process of preparing meat and fish in large clay pots. The Carib Indians introduced spices and lemon juice to their meat and fish recipes. Which is a method that’s still used in Haiti today.
In many parts of the Caribbean, the most famous dish is the seasoned jerk chicken. It’s no wonder why jerk chicken rice also became popular.
Ingredients To Make This Caribbean Chicken Rice
This Caribbean chicken rice (jerk chicken rice) recipe is a perfect one-pot dish.
Most of the ingredients mentioned below are in the recipe card and are pantry staple ingredients.
Olive oil: We recommend you use extra virgin olive oil for the best flavor.
Chicken Thighs: Although you can use chicken breast for this dish, we strongly recommend that you use chicken thighs as it holds more liquid. As the meat cook with the rice, it will not become dry.
Herbs and Spices: These are used to flavor the dish.
Water or Broth: If you decide to use broth, we recommend that you use low-sodium broth as this will allow you to have better control of the salt intake.
Frequently Asked Questions (FAQ)
You can use chicken breast to make this Caribbean chicken rice recipe. I highly suggest you use chicken thighs instead as chicken breasts tend to dry out.
Chicken thighs have fat. The fat will help provide moisture and richness to the dish as well as flavor. If you decide to use chicken breast, I recommend you use boneless chicken breast.
When making this Caribbean jerk chicken rice recipe, I recommend that you experiment with some of your favorite vegetables that work well with rice.
You can use chopped bok choy, green beans, sweet peas, mushrooms, diced carrots, celery, black beans, or broccoli florets.
For the most part chicken and rice is healthy. The rice has carbohydrates, and the chicken is rich in protein. Both are key components to help our body keep going throughout the day.
Flavoring your rice with rich spices like cumin, paprika, salt and pepper, Cajun seasoning, and herbs are all simple ways to spice up white rice.
Yes, instead of making this rice in the oven, you can prepare it in the instant pot. We recommend that you Sauté the chicken and veggies in the instead pot first.
Remove the chicken, then add the rice, seasoning, and liquid. Stir well to combine, then top it with the chicken.
Cover it with the lid and turn the knob to sealing. Select the rice button and cook for about 12-15 minutes.
If you are making the rice in the instant pot be sure not to add too much liquid stick as this will make your rice too wet.
Pro Tips & Notes For This Recipe
- Chicken Cuts: If you are using chicken breast, I recommend that you cut the chicken breast into similar bite-sized pieces so that it will cook evenly. I also recommend that you use boneless chicken breast as it will be easier to cook in this dish. If you are using chicken thighs, I recommend that you also use boneless chicken thighs for the same reason as the chicken breast but cutting them into bite-size pieces is optional.
- Vegetables: When adding in the vegetables, be sure to dice or chop them well, or in similar sizes so they also cook evenly.
- Rice: For this recipe, we used long-grain Jasmine rice. You can also use Basmati rice or brown rice for this recipe.
- Jerk Seasoning: You can use our jerk seasoning blend for this recipe or use the store-bought version. Be mindful that depending on the seasoning blend you use, the taste will alter slightly.
Storing and Freezing
Storing: Leftovers of this Caribbean chicken rice recipe will last up to five (5) days in the refrigerator. Be sure to use a refrigerator-safe container.
Freezing: This recipe works well for meal planning as well. It’s a perfect meal planning for busy moms dish.
When freezing leftover jerk chicken rice, use an airtight container that’s freezer safe and freeze the dish for up to 3 months.
Thawing: To thaw the dish, place the dish in the fridge overnight, and reheat in the microwave or slowly in the oven at 275 degrees until heated thru.
More Rice Recipes You’ll Love
After trying this Caribbean jerk chicken rice recipe, we recommend you try this Haitian Black Rice Recipe, Cajun Fried Rice Recipe, this Tuna Fried Rice Recipe, this Mango Fried Rice Recipe, this Dill Rice Recipe, this Sausage Dirty Rice Recipe, this Ghanaian Jollof Rice Recipe, or this Instant Pot Haitian Rice and Beans Recipe.
It warms our hearts to see the recipes you make from this site, and we’d especially love to know if you tried this recipe.
Caribbean Chicken and Rice Recipe
- Large Skillet
Ingredients for the chicken:
- 2.5 lbs. Boneless Chicken Thighs
- ½ tsp. kosher salt; or to taste
- ½ tsp. ground black pepper; or to taste
- 1 Tbsp. Dry Jerk Seasoning; Store-bought or homemade
- ¼ Cup Canola Oil
Ingredients for the rice:
- 1 Tbsp. Canola Oil
- ⅓ cup Chopped yellow onions
- 2 Carrots; Diced
- ½ Red bell pepper; Diced
- ½ Green bell pepper; Diced
- 1 cup long-grain white rice; Washed first
- 3 Fresh curly parsley sprigs
- 1 Tbsp. Dry Jerk Seasoning
- 2½ cups Vegetable broth or hot water
- 1 teaspoon Kosher Salt; or to taste
- ½ tsp. ground black pepper; or to taste
- 2 Tbsp. Rice vinegar
- Preheat the oven to 350℉Season the meat with salt, jerk seasoning, and black pepper. Marinate for at least 30 minutes or longer. Over medium heat, add the oil. When heated, add the chicken and sear on both sides until lightly golden brown. Set the chicken aside.
- In the same skillet, add the onions and vegetables. Saute for 30 -45 seconds and add the washed rice, then add the parsley. Mix well. Then add the Jerk seasoning, salt, and pepper. Mix well. Then add the broth and rice vinegar. Next, add the chicken. Cover with aluminum foil.Bake for 35 minutes covered at 350℉.Remove from the oven, fluff, and let cool. Serve warm and enjoy.