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Jamaican Spiked Chicken and Rice

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Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 916 kcal
  • 46%
  • Fat:
  • 61.9 g
  • 95%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 1322 mg
  • 53%

Based on a 2,000 calorie diet


  1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
  3. Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
  4. Serve chicken and mushroom mixture over cooked rice. Top with banana slices.
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This is my all-time favorite allrecipies recipe- I have made it 4 times in the last year- for parties and just for a quiet dinner - and it comes out fabulous every time! it always puts me in a carribbean mood! one hint - when going to light the rum (I use malibu rum instead of dark) make sure the mixture simmering over heat- or it won't light. I haven't tried it with the bananas and I always serve it over white rice


A TON of flavor in this recipe. When making this, we didn't use the banana, but it was fantastic. We had a lot of left over sauce and for next time we will probably double the amount of rice and chicken used to even out the flavor a bit.


My husband loved this recipe and wanted me to make it again the very next night. I used coconut cream rather than coconut milk (not sure if there is much of a dfference) and I forgot the bananas, but the recipe was still very good.