Description
This One Pot Caribbean Jerk Chicken & Rice recipe brings the bold flavors of the Caribbean to your table in a convenient, all-in-one meal. Juicy jerk-seasoned chicken thighs are cooked with fragrant rice, creamy coconut milk, and hearty red kidney beans, all perfumed with thyme, bay leaves, and other spices. Simple, flavorful, and perfect for a fuss-free family dinner.
Ingredients
Units
Scale
Jerk Chicken Thighs
- 2 1/2–3 pounds (1-1.5kg) chicken thighs (about 5-6 pieces)
- 1 1/2 teaspoons (8g) salt
- 1/2 teaspoon (2g) chicken bouillon (optional)
- 1–2 tablespoons (12-24g) jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons (60ml) canola oil, divided
- 1/2 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 (1 3/4 cups)
- 1 15.5–ounce can red kidney beans, rinsed and drained
- 1 teaspoon (5g) white pepper
- 1 1/2–2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- Salt and pepper to taste
- 2–2 1/4 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)
Instructions
- Preheat the Oven: Preheat your oven to 350℉ (177℃) to ensure it is hot and ready for your dish.
- Prepare the Chicken: Wash chicken thighs thoroughly. For quicker cooking, make a ½-inch slit into the meat on either side of the bone. Pat dry with paper towels, then season with about 1½ teaspoons salt and chicken bouillon powder, if using.
- Season the Chicken: Generously rub both sides of the chicken thighs with jerk seasoning to coat them well for bold flavor.
- Brown the Chicken: In a skillet, Dutch oven, or oven-safe pot, heat about 2 tablespoons of canola oil over medium-high heat. Place chicken thighs skin side up and brown for about 3 minutes on each side, taking care not to burn them. Remove the chicken and set aside.
- Clean the Pan: Wipe the pan with a paper towel or napkin to remove any burnt pieces or residue to prevent bitterness and ensure a clean flavor base for the rice.
- Sauté Aromatics: Add the remaining 2 tablespoons of oil to the pan. Add the diced onion, thyme, minced garlic, and bay leaves. Sauté for 2-3 minutes until the mixture is soft and fragrant, but not browned.
- Add Rice and Beans: Stir in the uncooked long grain rice and the rinsed, drained red kidney beans. Mix well to combine with the aromatics and oil.
- Add Liquids and Spices: Pour in the coconut milk, chicken broth (or water), white pepper, Creole or jerk seasoning, salt, and chicken bouillon (if using). Add the Scotch bonnet pepper and paprika if desired. Stir to ensure everything is evenly mixed. Return the browned chicken thighs to the pot, placing them on top of the rice mixture. Bring everything to a boil.
- Bake: Transfer the entire pan to the preheated oven and cook, uncovered, for 30-35 minutes or until the chicken is fully cooked and the rice is tender and has absorbed most of the liquid.
- Rest and Serve: Remove the pan from the oven and allow it to rest for a minute. Garnish with chopped green onions if desired, then serve hot, making sure each serving includes some chicken and rice.
Notes
- If you prefer less heat, omit the Scotch bonnet pepper.
- For the best flavor, marinate the chicken with jerk seasoning for at least 30 minutes, or up to overnight, before cooking.
- The chicken bouillon adds depth of flavor but can be skipped if you want a lower-sodium meal or are using a salty broth.
- Long-grain rice works best for a fluffy texture; avoid using short-grain or sticky rice.
- This dish is easily customizable—add bell peppers or peas for extra color and nutrition.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg
