Island-Style Chicken & Rice One Pot Recipe
Island-Style Chicken & Rice One Pot
Inspired by the flavors of traditional Caribbean pelau, this one-pot chicken and rice dish is seasoned with thyme, soy sauce, and warm spices, then finished with sweet corn and tender cabbage. It is hearty, flavorful, and perfect for an easy family meal.
Serves: 4–6
Ingredients:
1 1/2–2 lb chicken pieces (thighs or mixed pieces)
2 cups long-grain rice, rinsed
1 small onion, chopped
3–4 cloves garlic, minced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 cup corn kernels
2 cups shredded cabbage (added at the end)
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Salt, to taste
1 chicken bouillon cube
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
3 1/2–4 cups water or chicken stock
Instructions:
1. Season and brown the chicken
Season chicken with salt, black pepper, thyme, smoked paprika, soy sauce, and ketchup.
Heat oil in a large heavy pot over medium heat.
Add chicken and brown lightly on both sides, about 5–7 minutes.
2. Build the flavor base
Add onion, garlic, and bell peppers to the pot.
Cook for 2–3 minutes until fragrant and slightly softened.
3. Add rice and liquid
Stir in rinsed rice and corn kernels.
Add water or stock and crumble in the bouillon cube.
Bring to a boil.
4. Simmer
Reduce heat to low, cover, and simmer for 20–25 minutes, until rice is tender and liquid is absorbed.
Avoid stirring too often to prevent the rice from becoming sticky.
5. Finish with cabbage
Add shredded cabbage during the last 5 minutes of cooking.
Cover and allow it to steam gently until softened but still slightly crisp.
6. Rest and serve
Remove from heat and let rest for 5–10 minutes before fluffing with a fork.
Taste and adjust seasoning if needed.
Cooking Tip:
For deeper color and flavor, allow the chicken to brown well before adding the rice. This builds a rich base similar to pelau without traditional caramelized sugar.
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