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One Pot Caribbean Jerk Chicken & Rice Recipe

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4.1 from 15 reviews

Savor the vibrant flavors of the Caribbean with this easy one-pot jerk chicken and rice recipe. Juicy chicken thighs are seasoned with spicy jerk seasoning, browned to crispy perfection, and baked atop a fragrant bed of coconut-infused rice and kidney beans. This hearty dish combines aromatic herbs, bold spices, and creamy coconut milk for a comforting meal perfect for weeknights or casual gatherings.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Jerk Chicken Thighs

  • 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6 pieces)
  • 1½ teaspoons (8g) salt
  • ½ teaspoon (2g) chicken bouillon (optional)
  • 1-2 tablespoons (12-24g) jerk seasoning

One Pot Jerk Chicken and Rice

  • 4 tablespoons (60ml) canola oil
  • ½ medium onion, diced
  • 1 sprig fresh thyme (or 1 teaspoon dried thyme)
  • 2 cloves garlic, minced
  • 2 small bay leaves
  • 2 cups (360g) uncooked long grain rice
  • 1 13.5-ounce can coconut milk (1¾ cups)
  • 1 15.5-ounce can red kidney beans, rinsed and drained
  • 1 teaspoon (5g) white pepper
  • 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
  • Salt and pepper to taste
  • 2-2¼ cups (470-530ml) chicken broth (or water) (If using 6 chicken thighs, use 2 cups of water)
  • 1 teaspoon (4g) chicken bouillon (optional)
  • 1 whole scotch bonnet pepper (optional)
  • 1 teaspoon (6g) paprika (optional)
  • 1 green onion for garnish (optional)

Instructions

  1. Preheat Oven: Set your oven to 350℉ (177℃) to prepare for baking the dish.
  2. Prepare Chicken: Wash the chicken thighs. To speed up cooking, make a ½-inch slit on either side of the bone. Pat dry with paper towels, then season with salt (about 1½ teaspoons) and optional bouillon powder. Rub both sides generously with jerk seasoning.
  3. Brown Chicken: Heat 2 tablespoons of canola oil in a skillet, Dutch oven, or oven-safe pot over medium heat. Add chicken thighs skin side up and brown them for about 3 minutes per side, being careful not to burn. Remove chicken and set aside.
  4. Sauté Aromatics: Wipe the pan clean with a paper towel to remove burnt bits. Add remaining 2 tablespoons of oil, then sauté diced onions, thyme, minced garlic, and bay leaves until soft but not golden, about 2-3 minutes.
  5. Add Rice and Beans: Stir in the uncooked rice and kidney beans into the aromatic mixture in the pot.
  6. Combine Ingredients: Pour in chicken broth, coconut milk, paprika (if using), white pepper, Creole or jerk seasoning, salt, and optional chicken bouillon. Stir well to combine all ingredients.
  7. Return Chicken to Pot: Nestle the browned chicken thighs on top of the rice and bean mixture. Add the whole scotch bonnet pepper if desired for extra heat.
  8. Bring to Boil: Place the pot on the stovetop and bring the mixture to a gentle boil to ensure even cooking in the oven.
  9. Bake: Transfer the uncovered pot to the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165℉/75℃) and rice is tender.
  10. Rest and Garnish: Remove from oven and allow to rest for a minute. Garnish with chopped green onions if desired before serving.

Notes

  • You can substitute jerk seasoning with Creole, taco, or any favorite spice blend.
  • Slitting the chicken thighs helps them cook faster and more evenly.
  • Rinse rice before cooking to remove excess starch for fluffier results.
  • Use an instant-read thermometer to confirm chicken reaches safe internal temperature of 165℉ (75℃).
  • Nutritional info is an estimate and may vary based on product brands and ingredient variations.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Caribbean
  • Diet: Gluten Free

Find it online: https://iamstarved.com/one-pot-caribbean-jerk-chicken-and-rice-recipe/