One Pot Caribbean Jerk Chicken & Rice – A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans. 
Guys meet the latest addition to my one-pot meal dinners, yep! It was just a matter of time before this happened. And when it did it, I quickly fell in love …I’m pretty obsessed with this one-pot meal. I’m thinking how long I could get away with this before the rest of the gang starts complaining. 
This recipe is a combination of my Caribbean rice and beans and my Oven baked Jerk Chicken. Both of which have been readers’ favorite. And I thank you immensely for giving it a go and providing feedback. If you love both recipes then you are going to go crazy over this one. What’s not to love about less prep, less cleaning, and it’s on the table in about an hour. 
Here would be a great addition to your list of one-pot meals. Most of the ingredients you have already and you can pick up a few at your neighborhood market. Use my Oh-So fabulous Jerk Spice Combination here or store- bought. Though am going to be honest and say store-bought doesn’t even come close to this homemade seasoning. Just something to think about. 
Here I used a 12-inch skillet – one of my favorite utensils in the kitchen — because it can go from stove top to oven. You can also use a Dutch oven for this too! First you spice up the chicken, and then sear to render the fat, get the rice started in the skillet and finish it off in the oven. The chicken comes out tender, and the rice is light and fluffy. And because everything cooks together in just one pan, the rice is incredibly flavorful; the juice of the chicken enhances the rice dish, making it really quite tasty. Enjoy!!!
Watch How to Make It
One Pot Caribbean Jerk Chicken and Rice
Ingredients
Jerk Chicken Thighs
- 2 1/2 -3 pound chicken thighs (about 5-6)
- 1 1/2 - teaspoon salt
- ½- teaspoon chicken bouillon powder (optional)
- 1-2 Tablespoons Jerk Seasoning (Homemade here)
One Pot JerK Chicken and Rice
- 4 Tablespoons canola oil
- ½ medium onion , diced
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2- garlic clove , minced
- 2 small bay leaves
- 2 cups uncooked long grain rice
- 13.5 oz . can (1¾ cups) coconut milk
- 15.5 oz . can red kidney beans , rinsed and drained
- 1 teaspoon white ground white pepper
- 1 1/2 - 2 teaspoons creole spice or Jerk seasoning
- Salt and fresh ground pepper , to taste
- 2 -2 1/4 cups chicken broth or water (If using 6 chicken thighs use 2 cups water)
- 1- teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoons paprika (optional)
- 1 green onion(for garnish) optional
Instructions
Jerk Chicken Thighs
- Preheat Oven to 350 degrees F
- Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
- Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
One Pot Jerk Chicken and Rice
- Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
- Wipe pan with paper towel or napkin to remove any burns from pan.
- Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
- And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
- Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
- Garnish with chopped green onions if desired
- Remove let it cool and serve.
Nutrition Information:
Tamara M. says
This was delicious! I didn’t have white pepper so I used ginger. I also added red and green peppers. My brother and niece enjoyed dinner with me! Thank you for sharing!!!!
ImmaculateBites says
Glad it worked out well for you. Thanks for taking time out to share this with us.
Don says
Can I use wild rice in this recipe? Will the cooking time change?
ImmaculateBites says
The cooking time and liquid measurements will change for sure . Sorry, I can’t give you exact details because I have never used wild rice in this recipe .
Vanessa says
I am so excited to try this recipe. I don’t have any coconut milk, would I still be able to make this or would it mess it up by not having the coconut milk?
ImmaculateBites says
You can but with slight difference in taste. Just replace with 1 1/3 cups chicken broth or water.
Michelle says
I have made this a few times and we love it… wanted to make it tonight but realized I only have a can of coconut cream and not coconut milk… do you think I could substitute with the can of coconut cream and get similar results?
ImmaculateBites says
I would use half or a 1/3 of it and replace the rest of the liquid with water.
Michelle Baudean says
I bought skinless thighs, not realizing I should have bought skin on. How should I alter the recipe to make sure this cooks properly using skinless thighs. Thank you and can’t wait to try!
ImmaculateBites says
Hi Michelle! The recipe wouldn’t change much with skinless chicken. When browning the chicken, be careful not to let it burn :). Season to taste!
Michelle Baudean says
Thank you for your reply! I am making tonight for our Hamilton viewing party!
Michelle says
Update: We absolutely loved it! Next time I’ll make with plantains on the side!
ImmaculateBites says
Yes it works perfectly with plantains. Thanks for the feedback.
Nabiha Tariq says
this is good, but would definitely add more spices
ImmaculateBites says
Thanks Nabiha! Feel free to adjust the seasoning to suit your taste buds.
Elizabeth says
Made this for the first time the other night and it was delicious! It all came together very easily but the layers of flavors and spices really give you a great payoff. I used chicken breast (because that’s what I had) but can’t wait to try it with thighs to get that extra flavor. Baked it for 35 minutes and the rice came out perfect – not too dry, not too soggy, but nice and creamy. Will definitely be making this again!
ImmaculateBites says
Awesome! Thank you so much.
Leslie says
This recipe is SO DELICIOUS. We have made it several times and it’s my husband’s all time favorite meal. We have become vegan about 3 months ago and I attempted to do this recipe by adding an extra can of beans, leaving out the meat, and replacing the chicken stock with vegetable stock. Yay!! It was a success and still my man’s fav recipe. Thank you for sharing this delicious meal.
ImmaculateBites says
Oh that sounds Lovely!!! I think I would try out this vegan version of yours soon. Thanks for sharing, Leslie!
Richie says
You sure you can eat rice? Why not add grass instead? You vegans have to watch what you eat! Oh no a hen laid an egg poor thing that wasnt SUPPOSED to happen :((
Open minded says
Don’t be a hater. Let people try it the way they want to. That’s the beauty of cooking! Experimentation and adaptation to suite your own palate.
Sirus says
Staple in our family. Our little one (4) calls it Barbados rice. Amazing recipe.
ImmaculateBites says
Awww… what a cutie pie 🙂 ! I just might start calling it that too! Thanks for sharing Sirus!
Shannon says
Loved it! Mine ended up a little dry, is this how it is meant to be eaten or did I mess up somehow??
ImmaculateBites says
Hello Shannon. Sorry to hear the recipe was a little dry. Next time, take it out of the oven once it is cooked. Keeping it for too long in the oven will dry it out. I hope this helps :)!
Kayla says
Hello. Quick question, I’m really hoping you’ll see this by tomorrow, but does this recipe NEED chicken stock or can it go without? Because I don’t have chicken stock and I don’t have a car to go out and buy chicken stock. Plus I’m not too keen on wasting chicken to prepare my own for one meal.
ImmaculateBites says
Hi Kayla, it doesn’t need chicken stock. I have made it several times without it. Enjoy!
Lisa says
Wow! This recipe is amazing! Highly recommend if you’re craving some Jamaican food like me. I make mine a lot spicier by adding a little more red pepper flakes and cayenne, but this recipe is easily adaptable for ones tastes. My whole family loves it! On regular rotation now. Thanks for a recipe that will always be a family favorite!
ImmaculateBites says
My pleasure . So happy to hear it worked out well for you.
bernardine says
I am making this for the second time and I think this time it is more delicious. thank you for sharing