Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless thighs or even chicken breasts will work, but reduce the cooking time by about 5-10 minutes as they cook faster. Keep an eye on them to prevent overcooking, which could dry them out.

What if I can't find scotch bonnet peppers?

Habaneros make an excellent substitute as they have a similar heat level and fruity flavor. If neither is available, a jalapeño will work but won't provide the same authentic taste. Alternatively, add a dash of your favorite hot sauce to the finished dish.

Can I make this dish less spicy while still maintaining the Caribbean flavor?

Yes! Use a mild jerk seasoning or make your own with reduced cayenne and pepper. Skip the scotch bonnet pepper entirely and focus on the aromatic components like thyme, allspice, and garlic to maintain that distinctive Caribbean profile without the heat.

My rice turned out too wet/too dry. What went wrong?

Rice consistency depends on several factors, including your specific pot, oven temperature accuracy, and the rice variety. For wet rice, next time reduce liquid by ¼ cup or uncover for the last 5-10 minutes of baking. For dry rice, add an extra ¼ cup of liquid or check it earlier during cooking.

One Pot Caribbean Jerk Chicken and Rice Recipe

Name: One Pot Caribbean Jerk Chicken & Rice Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 2½-3 pounds (1-1.5kg) chicken thighs (about 5-6 pieces); 1½ teaspoons (8g) salt; ½ teaspoon (2g) chicken bouillon (optional); 1-2 tablespoons (12-24g) jerk seasoning; 4 tablespoons (60ml) canola oil, divided; 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); 1 teaspoon (4g) chicken bouillon (optional); 1 whole Scotch bonnet pepper (optional); 1 teaspoon (6g) paprika (optional); 1 green onion, for garnish (optional)

This One Pot Caribbean Jerk Chicken and Rice brings the vibrant flavors of the Caribbean right to your dinner table with minimal effort and maximum flavor. The succulent jerk-seasoned chicken thighs rest on a bed of coconut-infused rice studded with kidney beans, creating a complete meal that’s as satisfying as it is simple to prepare. Perfect for busy weeknights when you want something exotic without the fuss!

Why You’ll Love This Recipe

Incredible Flavor Fusion: The combination of aromatic jerk seasoning, creamy coconut milk, and savory chicken creates a dish that tastes like you spent hours developing the flavors.
True One-Pot Wonder: Everything cooks together in a single vessel, meaning less cleanup and more time to enjoy your evening.
Balanced Meal: Protein, starch, and beans all in one dish—no need to worry about side dishes unless you want to get fancy.
Crowd-Pleaser: This dish has that perfect balance of familiar comfort (rice and chicken) with exciting flavors that will impress even picky eaters.

Ingredients You’ll Need

Chicken Thighs: Bone-in, skin-on thighs provide the best flavor and stay juicy throughout cooking. The dark meat stands up beautifully to the bold jerk seasoning.
Jerk Seasoning: The star of the show! This Jamaican spice blend brings heat, sweetness, and complex flavor to the dish. You can use store-bought or make your own.
Rice: Long grain rice works best here as it stays fluffy and distinct after cooking, soaking up all those amazing flavors.
Coconut Milk: Adds creaminess and a subtle tropical sweetness that balances the heat from the jerk seasoning perfectly.
Red Kidney Beans: Provides texture, protein, and that classic Caribbean touch. They also help make the dish more filling.
Aromatics: Onions, garlic, thyme, and bay leaves create a fragrant foundation for the dish.
Scotch Bonnet Pepper: Optional but authentic! Adds genuine Caribbean heat without overwhelming the dish (as long as you don’t break it open).
Chicken Bouillon: A flavor enhancer that deepens the savory notes in both the chicken and rice.
Creole or Additional Jerk Seasoning: For seasoning the rice layer, ensuring flavor in every bite.
Green Onions: A fresh, colorful garnish that adds a pop of color and mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Milder

If you’re sensitive to heat, reduce the jerk seasoning by half and definitely skip the scotch bonnet pepper. You’ll still get wonderful flavor without the burn.

Vegetable Boost

Add diced bell peppers, corn, or peas during the last 15 minutes of cooking for added color, nutrition, and texture.

Protein Swap

Not a fan of dark meat? Use bone-in chicken breasts instead, but reduce the cooking time slightly to prevent them from drying out.

Tropical Twist

Add a cup of diced fresh pineapple to the rice mixture before baking for a sweet contrast to the spicy seasoning.

How to Make One Pot Caribbean Jerk Chicken & Rice

Step 1: Prepare the Chicken

Preheat your oven to 350°F/177°C. Wash your chicken thighs and make a small slit on either side of the bone to help them cook faster. Pat them dry thoroughly—this is crucial for good browning! Season with salt and bouillon powder, then rub generously with jerk seasoning on both sides.

Step 2: Brown the Chicken

Heat 2 tablespoons of oil in your Dutch oven or oven-safe pot. Place the chicken thighs skin-side up and brown for about 3 minutes per side. You want a nice sear but be careful not to burn the spices. Remove the chicken and set aside.

Step 3: Create the Flavor Base

Wipe out any burnt bits from the pan (they’ll taste bitter), then add another 2 tablespoons of oil. Sauté the onions, thyme, garlic, and bay leaves until soft but not browned, about 2-3 minutes. This aromatic base is where the magic begins!

Step 4: Build the Rice Layer

Add the rice and beans to the pot, stirring to coat them in the flavorful oil and aromatics. Pour in the chicken stock, coconut milk, and seasonings (white pepper, Creole or jerk seasoning, salt, bouillon, and paprika if using). Stir well to combine.

Step 5: Add Chicken and Bake

Return the browned chicken thighs to the pot, nestling them into the rice mixture. If using, add the whole scotch bonnet pepper (don’t cut it open unless you want serious heat!). Bring everything to a boil on the stovetop.

Step 6: Finish in the Oven

Transfer the uncovered pot to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice has absorbed the liquid. Let it rest for a few minutes before serving to allow the flavors to settle.

Pro Tips for Making the Recipe

Don’t Skip the Browning: This step develops deep flavor in both the chicken and the fond (the browned bits) in the pan.
Rice Ratio: The liquid-to-rice ratio is key—too much liquid makes mushy rice, too little leaves it crunchy. The recipe’s measurements are spot-on, so measure carefully!
Check Halfway: Around 15-20 minutes into baking, check if the rice needs a gentle stir to ensure even cooking.
Spice Level Control: Keep the scotch bonnet pepper whole for flavor without intense heat. If you want more heat, make a small slit in the pepper.
Rest Before Serving: Give the dish 5-10 minutes to rest after coming out of the oven. This allows the rice to fully absorb any remaining liquid and the flavors to meld.

How to Serve

Perfect Pairings

This dish is practically a complete meal, but a simple side of steamed or sautéed greens like callaloo or collard greens makes a perfect accompaniment.

Cooling Counterpoints

Serve with a side of cooling cucumber salad or a dollop of plain yogurt to balance the heat of the jerk seasoning.

Authentic Touch

A few slices of ripe plantain on the side add a traditional sweet contrast to the spicy main dish.

Beverage Suggestions

A cold Red Stripe beer, tropical fruit punch, or coconut water complements this dish beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they continue to meld together.

Freezing

This dish freezes surprisingly well! Portion into freezer-safe containers and freeze for up to 2 months. The rice might be slightly softer after thawing, but the flavor remains excellent.

Reheating

For best results, thaw overnight in the refrigerator if frozen. Reheat in a covered dish in the microwave with a sprinkle of water to prevent drying out. Alternatively, reheat in a 325°F oven, covered with foil, until hot throughout (about 20 minutes from refrigerated).

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless thighs or even chicken breasts will work, but reduce the cooking time by about 5-10 minutes as they cook faster. Keep an eye on them to prevent overcooking, which could dry them out.
What if I can’t find scotch bonnet peppers?

Habaneros make an excellent substitute as they have a similar heat level and fruity flavor. If neither is available, a jalapeño will work but won’t provide the same authentic taste. Alternatively, add a dash of your favorite hot sauce to the finished dish.
Can I make this dish less spicy while still maintaining the Caribbean flavor?

Yes! Use a mild jerk seasoning or make your own with reduced cayenne and pepper. Skip the scotch bonnet pepper entirely and focus on the aromatic components like thyme, allspice, and garlic to maintain that distinctive Caribbean profile without the heat.
My rice turned out too wet/too dry. What went wrong?

Rice consistency depends on several factors, including your specific pot, oven temperature accuracy, and the rice variety. For wet rice, next time reduce liquid by ¼ cup or uncover for the last 5-10 minutes of baking. For dry rice, add an extra ¼ cup of liquid or check it earlier during cooking.

Final Thoughts

This One Pot Caribbean Jerk Chicken & Rice isn’t just a meal—it’s a mini vacation for your taste buds. The beauty lies in its simplicity: one pot, straightforward ingredients, and a technique anyone can master. Whether you’re cooking for a weeknight family dinner or entertaining friends, this recipe delivers big flavor with minimal fuss. Don’t be intimidated by the jerk seasoning if you’re new to Caribbean cuisine—embrace the adventure and adjust the heat to your preference. Trust me, once you’ve mastered this dish, it’ll become a regular in your recipe rotation!