Caribbean Chicken and Rice: The Dish I Weighed on for Months

Cooking with a hangover

It’s a weird thing, really. I made this Caribbean Chicken and Rice after a night of too much rum, and honestly, I wasn’t expecting much. Just craving something intense — garlic, thyme, that weirdly sweet smell of cooked coconut milk in the air. I never realized how much the smell of garlic, caramelized onions, and smoky spices could pull me out of a fog. I kept noticing how the rice soaked up that golden, shiny sauce, each bite more satisfying than the last. It’s not fancy, not intricate, but the remind-you-of-home vibe hits different when you’re tired, or when life’s feeling too busy to fuss over complicated cooking. Sometimes the simplest foods are just what you need—no reason, no occasion, just because you want to eat something that speaks softly of island afternoons and lazy mornings. Weird how a bowl can do that.

Caribbean Chicken and Rice

This dish features seasoned chicken cooked with aromatic garlic, thyme, and coconut milk, served over rice that absorbs the flavorful sauce, creating a creamy and savory final dish with tender chicken pieces and fluffy rice. The cooking involves sautéing, simmering, and layering flavors to achieve a rich, comforting texture with vibrant aromas.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Caribbean

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 1.5 lbs bone-in chicken thighs or boneless as preferred
• 2 cloves garlic minced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 can (13.5 oz) coconut milk full-fat preferred
• 1 cup long-grain white rice uncooked
• 1 medium onion diced
• 2 tablespoons oil vegetable or coconut oil
• to taste salt and pepper for seasoning

Equipment

• Large skillet or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes until browned on both sides, then remove from skillet and set aside.
   1.5 lbs bone-in chicken thighs
2. In the same skillet, add diced onion and minced garlic. Sauté over medium heat until translucent and fragrant, about 3-4 minutes, stirring occasionally. Add the thyme leaves and cook for an additional minute until aromatic.
   2 cloves garlic, 1 tablespoon fresh thyme leaves, 1 medium onion
3. Return the chicken to the skillet, placing it over the aromatics. Pour in the coconut milk and bring to a gentle simmer. Cover the skillet and cook over low heat for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly.
   1.5 lbs bone-in chicken thighs, 1 can (13.5 oz) coconut milk, 2 tablespoons oil
4. While the chicken simmers, rinse the rice under cold water until the water runs clear. In a separate pot, cook the rice with 2 cups of water according to package instructions until fluffy, about 15 minutes. Keep warm.
   1 cup long-grain white rice
5. Once the chicken is cooked and the sauce is thickened, remove from heat. Fluff the rice with a fork and serve it on plates. Top with the chicken thighs and spoon the rich coconut sauce over the rice. Garnish with additional thyme or herbs if desired.

Sometimes I wonder if this dish is more about the smell that lingers on your fingers than the actual taste. But really, that’s part of the charm. It’s honest food, made with stuff I keep around, and it hits me right where I live—chaos, comfort, and just a little bit of sunshine I forget I’m craving until it’s in front of me.