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:
Mackenzie says
This is one of the best meals I make. Everyone person I have made this for has asked for the recipe. Thank you so much for sharing!
Immaculate Bites says
Aww that’s sweet! Thank you, Mackenzie! 🙂
Billfred says
Went to USVI recently and had some jerk chicken there. I instantly became obsessed with it and searched for a recipe similar to what I had. I followed yours and paired it with some fried plantains just like I had in USVI and it was amazing. I will definitely make this again.
Immaculate Bites says
Wow thank you so much, Billfred! 🙂
Noel Rooney says
This is my go to Jerk Chicken with rice dish. It’s lovely. I use skinless thighs and low fat coconut milk. I use Jerk run and marinate the chicken before hand and serve it with either low fat creme fresh or a mixture of low fat mayo and fat free yogart mixed with paprika.
Immaculate Bites says
Yum! Thank you for sharing, Noel! 🙂
Megan says
Second time making this. It’s so delicious and a real hit with my picky husband. I made it my electric fry pan.
Immaculate Bites says
Woohoo! Thank you, Megan! 🙂
Lily James says
I love this recipe so much, one of our favourites and always comes out perfect! The one question I do have, is the skillet/casserole dish. What one or size do you use? I am currently transferring from a frying pan into two separate oven dishes which is long! I found this one, can you advise if this one is okay, it’s 4 litre capacity or if not, could you send a link to one you would recommend?
https://www.wayfair.co.uk/kitchenware-tableware/pdp/masterclass-4-l-cast-aluminium-round-casserole-u001036357.html?piid=4583248
Thank you 🙂
Immaculate Bites says
Hi Lily! I’m happy you all are loving this recipe! As for your question, yes, you can go ahead with that one. Enjoy!
Cheryl says
This recipe was absolutely delicious. My husband devoured it and ate leftovers for lunch the next day. And he hates leftovers. He asked me to please please put this in the cooking rotation. It’s such a easy, flavorful and delicious meal. I have already shared it with family members. Thank you very much!
Immaculate Bites says
Thank you so much, Cheryl! Glad you and your husband loved it! 🙂
Judy rentz says
This recipe is perfection! Can serve it with such confidence!
Immaculate Bites says
Thank you, Judy! 🙂
Irene Celestine says
I am mixing the seasons but don’t understand what is vegetable chicken? Is Maggie powder different from vegetable chicken
Is hot pepper chili the same as chili powder
Immaculate Bites says
Hi Irene! Do you mean chicken or vegetable stock? You may use broth cubes.
For the peppers, the pepper chili is the one that’s dried and crushed to make chili powder.
Katherine says
This is a terrific and incredibly tasty one pot wonder! The flavors are great and I appreciated the notes for optional and your responses to comments on substitutions. I halved this for 2 of us and otherwise prepared exactly as written and it was perfect, down to the cooking times. This will be in my regular weeknight rotation. I served with mixed greens but next time I might toss some fresh spinach in the rice and add a bit more liquid. Seriously delicious and very well-written recipe. Thank you for sharing this!
Nicole says
The first time I made this recipe it was perfect. The next two times my rice is not fully cooked. Am I doing something wrong?
ImmaculateBites says
Am sorry can’t say for sure , without actually being there.
Will says
I need all recipes please
ImmaculateBites says
Please subscribe to my newsletter. Thanks
Julie J says
I’ve made this roughly 5 times. Everyone loves it, even my youngest who is not a fan of spicy food. I use half a jalapeño in place of the s itch bonnet. It comes out wonderfully every time, a s I’ve shared it with multiple people. Thank you!
(I also made your jerk salmon recipe the other day. It was mouth watering.)
Rashaan says
This recipe is amazing. Can the same recipe be used to just make the rice?
ImmaculateBites says
Yes it sure can.
Georgina Davis says
Please can you let me know if I can use basmati rice as this is all I have. I hope so as really want to make this today!
ImmaculateBites says
Yes you can. That is the one I used .
Judy rent says
This is a wonderful recipe!! No need to go to any restaurant. This foolproof. Thank you for sharing!!
Marie says
It say to use a scotch bonnet pepper but have read they are really hot is there a milder pepper I can use . Kind regards
ImmaculateBites says
Jalapeños peppers or just leave it out completely. It will still taste good.
YK says
This was the tastiest one-pot dish I’ve ever made.
ImmaculateBites says
WooHoo!! Thanks so much.
Kirsten says
My partner and I have been cooking this recipe at least monthly for the last several years now. It has surely become a huge favourite of ours. I don’t think I could ever get sick of it! Every one of our friends who we have cooked it for has also become obsessed as well. It’s just bursting with unique flavour. One of my favourite things about this dish, other than being super easy to make, is that the leftovers taste even more amazing on the 2nd (or 3rd) day! Thank you for this awesome recipe, so happy to have it in our repertoire.
Amy says
Is the coconut milk used supposed to be sweetened or unsweetened?
ImmaculateBites says
It is unsweetened coconut milk.
Amy says
Thank you so much for your reply. It’s much appreciated!
No Chef says
Great recipe. First time using coconut milk in a jerk chicken dish, and it was fantastic. Gave it a Thai vibe. Will make it again!
ImmaculateBites says
Awesome! Thanks so much
Ann says
I LOVE this recipe! My sons and I cooked it together for the first time and 1 batch was NOT enough! We will definitely make it again and double the recipe!
ImmaculateBites says
Great to hear this . Thanks so much.
Pop says
Enjoyed by the whole family, used the receipe for the Jerk seasoning as well. As this was fresh, the whole meal came out extremely tasty. I think the receipe can be used for vegetarians as well by removing the chicken and replacing the stock with veg stock….adding a few vegetables.
Julie says
I’ve made this recipe twice and adore it. I did use store bought jerk, Walkersworld brand, and subbed a jalapeño for the scotch bonnet since I used the hot/spicy version of Walkersworld. It came out wonderfully.
ImmaculateBites says
Thanks so much!
Kristen says
This was delicious!
My first try at Caribbean food! I will definitely be trying more. Thanks!
ImmaculateBites says
Great!Thanks for sharing !!!
Jitsay says
Fantastic
ImmaculateBites says
thanks!
Tamnar says
Adding this to my Approved family recipes.
ImmaculateBites says
YESS!!