Go Back
–+ servings
One Pot Caribbean Jerk Chicken & Rice

One Pot Caribbean Jerk Chicken & Rice

Enjoy a true flavor explosion! This One Pot Caribbean Jerk Chicken & Rice recipe offers a delicious combination of crispy chicken thighs and fragrant rice, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine Caribbean
Servings 6 servings
Calories 628 kcal

Equipment

  • skillet
  • Dutch Oven
  • oven-safe pot

Ingredients
  

Jerk Chicken Thighs

  • 2.5-3 pounds chicken thighs (about 5-6)
  • 1.5 teaspoons salt
  • 0.5 teaspoon chicken bouillon (optional)
  • 1-2 tablespoons jerk seasoning

One Pot Jerk Chicken and Rice

  • 4 tablespoons canola oil
  • 0.5 medium onion diced
  • 1 sprig fresh thyme (or 1 teaspoon dried thyme)
  • 2 cloves garlic minced
  • 2 small bay leaves
  • 2 cups uncooked long grain rice
  • 1 can coconut milk (13.5 ounces or 1¾ cups)
  • 1 can red kidney beans (15.5 ounces, rinsed and drained)
  • 1 teaspoon white pepper
  • 1.5-2 teaspoons Creole seasoning (or jerk seasoning)
  • salt and pepper to taste
  • 2-2.25 cups chicken broth (or water; if using 6 chicken thighs, use 2 cups of water)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper (optional)
  • 1 teaspoon paprika (optional)
  • 1 green onion for garnish (optional)

Instructions
 

Cooking Instructions

  • Preheat the oven to 350℉/177℃.
  • Wash chicken thighs. For faster cooking, make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with salt (about 1½ teaspoons) and bouillon powder.
  • Rub both sides of the thighs with a generous amount of jerk seasoning.
  • Add about 2 tablespoons of oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side, being careful not to burn it. Take the chicken out of the pan and set aside.
  • Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
  • Add another 2 tablespoons of oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes.
  • Then, add the rice and beans. Next, add all the remaining ingredients: chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add the chicken back to the pot and bring everything to a boil.
  • Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
  • Remove from oven, allow to rest a minute, garnish with chopped green onions if desired, and serve.

Notes

Feel free to replace the jerk seasoning with Creole, taco, or your favorite spice mix. Rinse the rice to remove excess starch for fluffier results.

Nutrition

Serving: 240gramsCalories: 628kcalCarbohydrates: 68gProtein: 44gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 181mgSodium: 1220mgPotassium: 688mgFiber: 3gSugar: 1gVitamin A: 1727IUVitamin C: 3mgCalcium: 64mgIron: 3mg
Keyword Caribbean recipe, easy weeknight meal, Gluten-Free, jerk chicken, One Pot Caribbean Jerk Chicken & Rice
Tried this recipe?Let us know how it was!