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 …nah, am obsessed with this one-pot meal. Am thinking how long I could get away with this, before the rest of the gang start 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 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 juicy of the chicken enhances the rice dish, making it really quite tasty. Enjoy!!!
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.
- ¼ cup canola oil
- 2- garlic clove , minced
- ½ medium onion , diced
- 1 1/2 -2 teaspoons creole spice (adjust to taste with salt)
- 2 small bay leaves
- 2 cups uncooked long grain rice
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 13.5 oz . can (1¾ cups) coconut milk
- 15.5 oz . can red kidney beans , rinsed and drained
- 1 teaspoon white ground white pepper
- Salt and fresh ground pepper , to taste
- 2 1/2 cups chicken broth or water
- 1- teaspoon chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoons paprika (optional)
- 2 1/2 -3 pound chicken thighs (about 5-6)
- 1 1/2 - teaspoon salt
- ½- teaspoon chicken bouillon powder (optional)
- 2 Tablespoons Jerk Seasoning (Homemade here)
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Jerk Chicken Thighs
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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)
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Rub both sides with generous amount of the spice blend. Or your favorite spice mix
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Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
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Preheat Oven to 350 degrees F
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Meanwhile place t rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
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Wipe pan with paper towel or napkin to remove any burns from pan.
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Add about 2 Tablespoons oil, followed by onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
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And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, salt and bouillon. Add chicken, bring to a boil.
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Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
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Remove let it cool and serve.
OMG! This was Delicious!!!! Told all my friends about it. THANK YOU.
Thanks Sara, so glad you are spreading the word.
How hot / how high should the heat be on skillet when you first brown chicken on both sides?
Trying this tonight with brown rice!
Awesome! Medium High heat.
I can’t WAIT to make this!! This is totally MY KIND OF FOOD!! 🙂
I knew you would be all over this one Nagi.
I love one pot meals! For some reason, I always find jerk to be too spicy! Funny, considering how I can handle Indian spicy without a problem.
Whitney, Jerk Chicken is definitely spicy – however, you can adjust the spices to suit you tastebuds.
Love this! Not only is it a one pot meal, but I love jerk chicken flavors and I’m always looking for new chicken thigh recipes!!
Tracy this one is a keeper!
What a hearty beautiful meal! Must Pin !
Thanks for pinning
I ate so much jerk chicken when we were in Jamaica – I am literally obsssed with it. The spicier the better I say!
Hi Dannii! You are going to love this-and you may add as much pepper as you need.
Oh my God… that looks so delicious!
Thanks Bryon!
i love Jamaican dish but i don’t care for spicy to much, spice my son and his father but me aah nah can i make jerk chicken not spicy? None or less cayenne pepper very less lol
You sure can! Just omit the cayenne and scotch bonnet pepper. And you will be fine. Happy Cooking !!!
This is so so my kind of food!! Love that you used chicken thighs here..and yes, I have been pn a one pot meal kick myself.. 🙂
swayam, don’t one pot meals make cooking easier?
Wow this recipe looks amazing. I grew up on Rice and Peas and Jerk Chicken, but they were made separate, love your twist!
Thanks Michelle!
Oh my gosh that looks so amazing. I am going to try to make it. I love spicy food and jerk chicken – yes please!
Thanks Jen! Let me know if you make it .
I love jerk chicken (or jerk anything) and am so happy to have a recipe for the spices. You gotta go homemade!!
I love one pot meals. And this is definitely a great recipe. I will try this soon. Thanks for sharing.
Thanks Deepika- hope you give it a try!
This has my name all over it! I am literally drooling all over my keyboard.
It is really tasty olivia
Love the way to add beans with the chicken, and the rice is so flavorful. This is going into our lunch menu 🙂
What temperature should the oven be set at?
350 degrees F
Hi was I supposed to cook it covered?? The recipe didn’t say. ..Ugghh I think I may have messed it up.my rice isn’t done.
No. It’s suppose to be cooked un-covered. So the skin gets really crispy
This dish sooo good! I’m sitting at my computer at 8:30 in the morning and I actually would like to eat some now! Also, one pot meal are the best!
Hi Rachel! They sure are , makes cleaning up a lot easier.
I tried this recipe over the weekend and it was Delicious!!! I will definitely make it again! I used chicken breast instead of the thighs and I also grilled the chicken for a bit before I added it to the rice mixture. I had to stop myself from eating the entire pot of rice!
Thanks for the feedback Girl! So happy you are going to making this again!
I used to be a white meat only girl, but I’ve come to truly appreciate the chicken’s lower body, too. LOL I love the sound of this dish! Hooray for one pan meals!
To me, the chicken’s lower body is the best part to eat.
Have this in the oven right now and man, does my house smell amazing! All I need now is an adult beverage 😉
Oh Boy! An aldult beverage would be perfect with this! Bon Appetit!
Malibu Rum and pineapple juice!!!
This dish looks so good. I’d love to give it a go one day.
You should cause you are going to dig it!
Made it, loved it – no surprises there! Used my stash of jerk seasoning (yours!). The rice is da bomb!
Aww Nagi! You rock Girl! Thanks.
Yum. This was amazing! I could seriously live on the rice and beans alone. I used instant brown rice because that’s what I had on hand. Also omitted the coconut milk because I didn’t have any. I loved this recipe , pretty easy also 🙂
Thank you so much ! Monica, so glad to hear it worked out well.
Hi, just wondering how you would do this in a glass dish instead? I don’t have an oven safe skillet, so if I dump it into a glass casserole dish just before the oven step, do I need to change the baking temp. or time?
Hi Kate, you might have to change the time. Based on my experience Dutch Oven retain more heat and cook faster. Baking temp should remain the same.Do let me know how it works for you. Thanks.
This was AMAZING! I have a boyfriend who LOVES jerk chicken, and was trying to find a good recipe that didn’t involve hours of slaving (I made this after putting in a 9-hour work day, no problem!) but kept authenticity. This was the one. So delicious, the house smelled so good and this opened the door to try other Jamaican recipes. Thank you SO much for sharing, you have an entire household grateful 🙂
Wow! 9-hour work day and you made this! Hats off to you Valerie! Your family must be happy to have you. Thank you so much for taking the time to come back and leave your thoughts!!Oh, Jamaican recipes are pretty straight forward, you are going to love making them.
This dish looks and sounds AH-mazing! Quick question…does the coconut milk give a strong flavor? Husband does not like it so was curious if I could sneek it without him knowing.
It really doesn’t. However, you can replace the coconut milk chicken broth or water.Thanks!
I tried making this today, but I’ve never put rice in the oven! So I was disappointed that the recipe didn’t say how long to cook the rice before you add the chicken and put in the oven . I baked for 1 hour in the oven and my rice was so hard. What a waste … the chicken was pretty good so I’ll give it 3 stars.
So sorry to hear it didn’t work out work out well Sarah! After adding the rice and other ingredients you bring to a boil, then pop in the oven. You should really give it another try! Thanks for taking the time to provide feedback.
Such a dumb question: do you cover before placing in oven?
No dumb questions here. You do not have to cover. If you cover the chicken is not going to be crispy.
Ok u answered my question here from why I asked earlier…so maybe I just need to let it cook longer since I’m using a glass dish… im.letting stay in the oven for a while longer…hope it works
What can I use to replace the coconut milk? My fiancé has an allergt but this seems totally up our alley!
Replace with chicken broth.
this was so easy to make and tasted really good.
Thanks. Glad it worked out well.
I made this tonight and it was absolutely delicious! So flavorful, plenty of heat but not too spicy that you can’t enjoy the flavored.
I did want to add one comment that I didn’t see mention of in any of the above comments. I made this in my cast iron skillet. I have a very large one, the largest I could buy. Once the liquids were all added, it was nearly spilling over. Once I started to add the chicken back in had I not ladled out some of the liquid it would have spilled over. I ladled out a small bowl and over the time it was in the oven, I added back in as the rice absorbed the liquid. I just feel that’s worth mentioning.
I do use a 12 inch cast iron skillet but have never had that happen.But it’s always good to know and it will definitely benefit someone. Thank you so much for the feedback Laura . Always appreciated!!!
I thought mine was going to spill over as well but it worked out perfectly after it cooked in the oven
So glad to hear it worked out well.
Can this dish be cooked in a slow cooker? If so, what additional steps do I need to take-if any; further would i have to alter any portion of the recipe? thanks!
Sorry, I have not tried this technique using a slow cooker yet. So would not be able to confirm .
Thanks for replying 🙂 I decided to go ahead and cook this delicious looking dish as per your directions. I will post the outcome after dinner tomorrow. Trying to prepare my meals a day or two ahead. I look forward to following some of your other recipes as well! thanks again-
Yvette
Hi, I have this dish is currently in the oven. Question: I mixed up a homemade batch of jerk seasoning. Is there a different way of preparing when you have separate jerk seasoning… if that makes sense? I hope my batch turns out good. 🙂
Hi Dawn! Do you mean preparing the chicken and rice with different jerk seasoning?
I made this tonight after finding this on pintrest. I used what I had on hand which was a bit different from original recipe….it was still delicious. Wish I could post a picture of how it came out!!!!!
I would have love to see it too! Maybe next time. Thanks for taking the time to share with us
I am anxious to try this recipe but I was a little confused as to whether you brown the thighs on both sides or just skin side up?? Is it three minutes per side or three minutes per thigh?
So sorry about the confusion . I brown both sides 🙂 3 -5 minutes per side or until it is slightly brown on each side . Hope this helps
This was also my question I’m really excited to try this tonight
Hi Eva!
Let me know how it works out for you. Happy Cooking !!!
This was an excellent dish, and only ONE pan!!!… I didn’t have a creole seasoning but I made a blend from ground seasoning pepper, turmeric, ginger powder, parsley powder, ground ginger, pepper flakes, and cinnamon powder, they added to the jerk chicken flavor and overall taste of the rice.
This is a must repeat!!!
If i dont have any coconut milk, do you think subbing for more chicken stock would dramatically alter the taste? Or what about regular milk?
Chicken stock would do just fine . I have made it with chicken stock before and didn’t hear a single complain. Never tried it would regular milk. Do let me know how it all works out for you. Thanks!
This is such an amazing recipe. As a student and rugby player I am always looking for new relatively quick and healthy recipes. I substituted the thighs for chicken breasts.
One word……AMAZING!
AWESOME!!! So glad to hear this. Thanks for taking the time to provide feedback!
Since coming back from Jamaica with the kids for the school break, I’ve been searching the net for anything that might remind me of our great time there….and I found it! For my birthday, I made this dish today…and I’m hooked!
Thanks for sharing with us this fun and easy meal.
It’s all smiles and “No Problem”
Paul
Hi Paul!
All smiles here too! So happy it worked out well for you. Thanks for taking the time to share your thoughts with us.
Hello Imma! I made this dish tonight – the flavor was wonderful but I had problems with the rice cooking evenly. In some places the rice was done and in others (especially near the chicken) the rice was still crunchy and undercooked. Any idea what I may have done wrong? If really like to figure this out because otherwise it was fantastic!!!
Sorry to hear about this. It might be the oven temperature or the pan. I like to use cast iron or dutch oven – even cooking and it always turns out great.
I made this the other night and it turned out fabulous! We all loved it and it will be on the regular dinner rotation from now on! Thanks for such a great recipe that satisfies my caribbean food craving!
Awesome! Glad you enjoyed it julie
Maybe I missed it, but when do you add the creole spice? Thanks!
You use the creole salt/spice to salt the chicken – use salt instead if you do not have creole salt.
Wow… this was awesome! I have a pretty good rice and peas recipe (using pigeon peas) and a separate one for jerk chicken thighs, so I end up putting the chicken on top of the rice at the end, but this recipe combined the rice/peas and chicken together perfectly! I did still use the pigeon peas (which is traditional in many Caribbean rice and peas dishes outside of Jamaica – my husband doesn’t like the larger red beans), and I marinaded my boneless, skinless chicken thighs overnight in a store-bought jerk sauce, but otherwise I followed the recipe to the “T” and picky hubby is in love. Thank you!
My pleasure! Glad to hear it was a hit with hubby and everything worked out well for you. Thanks Brooke, for taking the time to share your thoughts with us.
I made this on Friday and I cannot tell you how amazing it came out!!! My husband and I will no longer be ordering out Jerk Chicken and rice & peas, we rather home made!
AWESOME! Homemade is the BEST! Thank you so much for the feedback!
I’m not a big fan of cocunut, is there another substitution?
Use Chicken Broth instead.
Hi there!
I made this last night and it tasted delicious, but one thing I noticed was the colour depicted in your pictures wasn’t really there. In your pictures, the chicken and rice have a warm colour to them (golden/yellowish). However, my rice was still looking pretty pale. Is there perhaps something I may have missed out? What is the key ingredient that contributes to the beautiful colour in your food?
It was my first time cooking it so I may have missed something out or not taken enough time with it.
Did you include paprika? Its’ what gives it that glow. I always use it in my recipes. Not traditional but who’s checking. Give it a go.
Mine didn’t turn out very good. It doesn’t look like the picture. It was very watery after 30 min. I drained some liquid and had to cook another 20 mi
Sorry to hear about that. The best way to go about it is to simmer for about 5 mins stove top until the rice soaks up the water. Before placing in the oven.
I am a Jamaican and very busy, kid is home from college for the summer so I have to cook a lot; I am tired of the samehing so is the family lol; I tried this receipt last week omg!!! amazing in Jamaica its usually a two pot thing, one pot shove it in the oven my husband and daughter loved it. Thanks for sharing
My Pleasure! Good to know it was a hit with the family. And thank you so much for letting me know.
Do you have anymore “One Pot” receipts you can share?
Thanks
Yes, I have do. Here’s another rice version https://www.africanbites.com/one-pot-puerto-rican-chicken-and-rice/ and a one pot spaghetti https://www.africanbites.com/creamy-jerk-spaghetti/.
I just wanted to let you know I made this recipe and it was FANTASTIC. I also wanted to say that I detest DETEST rice and usually avoid it like the plague and eating my THIRD bowl. I liked the chicken (made it with chicken breast) I love love love the rice. This is the best rice combo I have ever had. I also like the fact that it literally only took 10 minutes to put together. So thanks.
Yes Girl! Only 10 mins prep. It gets me all the time. Thanks for taking the time to share your thoughts with us. And so glad you enjoyed this rice and chicken
ABSOLUTELY DELICIOUS. THANK YOU SO MUCH FOR THIS GREAT RECIPE!
Your Welcome!!!Thanks for the feedback!!
This was amazing! We loved it. I omitted the scotch bonnet pepper, and I’m glad I did because it was the perfect amount of spice. Thank you.
Awesome! Glad it turned out well for you.
I’m pregnant and was craving jerk chicken today…I found your recipe on Pinterest, and it was so, SO good!! I can’t wait to try more from this blog! My husband and I cleaned our plates and there’s a ton left over for tomorrow. 🙂
I shared the recipe on Pinterest and on Facebook. Thanks for posting this one!
My pleasure!!! Glad I could help satisfy some of your cravings….I know how that feels.. Thank you so much for spreading the love . You are too sweet!!!
OMG! Ahamazing.. God bless you alwell! Now is this rice parboiled too? I mean do we have to parboil?
No you do not have to parboil the rice.
I tried this recipe on Sunday. The prep work (I hate prep work) was not stressful, and the end result was soooooo good. My brother pretty much ate the whole dish by himself (I heard from my dad that both my brother and my mom woke up for some midnight rice and chicken). There is so much taste and flavor. Your website has re-inspired my passion for cooking. And my dad was pleased to see that you have some Nigerian recipes on here as well. I am looking forward to everything you have to offer.
Yay!!! Really makes me so happy to read this. Making the whole family happy and coming back for more.. Awesome! Thank you so much for taking the time to share this with me. Glad you are here. Happy Cooking
I just want to drop a note to let you know how much I enjoy your website. It’s visually stunning and the food is delicious. My son has never enjoyed my cooking, but when I made your One Pot Caribbean Jerk Chicken Rice dish, he couldn’t get enough. And he knows good food–from his father’s cooking–he’s from West Africa. Are you planning on creating a cookbook with a compilation of these fabulous recipes? I hope so! You should be on the Food Network sharing your incredible food perspective! Thank you! 🙂
Aww that’s so sweet of you. Thank you so much!!! So glad to hear the recipe worked out well for you and your son enjoyed it too!! This one pot chicken just explodes with flavor and is a hit all the time.
Am working on compiling the recipes and creating a book – hoping to get it done soon. God bless!!!!
Why am I just finding out about this site?!? There’s no time like the present.
Am I able to swap the thigh meat for chicken breast or wings? Should they be bone-in for the chicken breast? How will this alter the cooking time?
Make it boneless. And adjust time to a few minutes less. So the chicken don’t dry out. However, chicken should be fully cooked with clear water running from chicken when pierce with a fork.Test before serving. Happy Cooking!!!
OMG, that looks so good! I seriously drooled all over my keyboard! This recipe is calling out my name!!!
You should make it Marielle.
I just wanted to hop on here quick to say thank you for this AMAZING recipe. I just made it for the second time tonight and can definitely say this is going to be one of our favorites forEVER. Ridiculous how good it is, and how easy. And how easy to clean up after! The first time I made it, I had just been searching online for a good jerk chicken and rice recipe and it was the “one pot” bit that sold me on this one (though I only had a 10″ cast iron at the time so had to buy a larger one, which seemed like a good thing to have anyway). So so glad I tried it. I’m a cheater so I just rub the chicken down with some Walkerswood first but it’s perfection anyway. Only thing I did differently the second go round was add a second can of beans. Mmmmmmmmmmmmmmmm.
You are an angel.
You are too kind!! Thank you so much for taking the time to share your thoughts with us.
Do you cover this when you put it in the oven?
No, I don’t .
Thank you for the amazing recipe. Easy and delicious!!!!! Entire family loved it!
Awesome! Glad it worked out well for your entire family.
Awesome dish. Followed directions exactly with all the optional ingredients. Super delicious and would not change a thing. What a
Great recipe for the cast iron skillet.
This one is a keeper. JAH LOVE
Awesome! Thank you so much for taking the time to share your thoughts
I am new to your website, but subscribed after I made this wonderful dish. Made this last week and my picky kids loved this! Thank you so much! Will definitely make this again. I used wild/brown rice mixed and decreased to 1& 1/2 cups of rice with the same volume and it turned out perfect. Also used light coconut milk. Looking forward to making another dish from your site.
Awesome! Thank you so much for taking the time to share your thoughts to me. So happy to hear when it’s a win with the kids. They are hard to please.
This was delicious! I used boneless, skinless chicken thighs and followed the recipe exactly. Wouldn’t change a thing!
Awesome!!! Thanks for the feedback!
Hi there,
Made this tonight for my wife, daughter, and son.
Delicious. Thanks so much for the recipe. Going to try out a bunch more of your recipes.
Hi Robert! Glad the whole family enjoyed it. Thanks for taking the time to let me know.
I made this last night and my whole family LOVED it! Even my picky child! This is definitely getting added to our rotation! Thank you!
YESS! My Pleasure ! Thank you for taking the time to let me know.
Happy Holidays!!!!
This post was great because I had ingredients I didn’t know what to do with. I had chicken thighs, Sazone packets, Rice and kidney beans. This recipe showed me what to do with what I had. It turned out great! This Caribbean Jerk chicken ingredients are definitely on my Grocery list this week!
Awesome!!!Thanks for taking the time to share your thoughts with us.
Thank u so much for sharing this! I wanted something different for dinner using chicken, and came upon ur recipe… it’s fantastic! I made changes that wouldn’t affect the flavors, I had to make do with what I had. I used 3 pcs chicken breasts cut into half (browned them first), used jasmine brown rice, black beans and light coconut milk. And I omitted the scotch bonnet pepper. I made jamaican jerk seasoning per ur recipe. Love it. The liquids were sufficient to cook the brown rice, but it took a lot longer than 30 mins. I ended up taking out the chicken breasts at abt 30 mins and put the pot back in the oven to let the rice finish cooking.
I’m thinking next time I might make this with some big chunks of beef instead of the chicken, bcos in my mind that sounds like it would be delicious too!
Awesome! Yes to chunks of beef . Thanks for sharing this with us. Glad you enjoyed it
Hi Imma! Thanks for the recipe. I made this tonight and couldn’t figure out when to add the creole seasoning from the recipe. It was really tasty but I could taste too much of the thyme. I didn’t have fresh so used dried. Next time I’ll use a lot less or buy fresh. Very good otherwise.
Hi Brenda!
I use the creole seasoning to seasoning the chicken and to flavor in place of salt. Add it when you add liquid.
Thanks for the feedback!!!
I made this tonight after marinating the chicken in your jerk marinade overnight and all day today. IT’S AMAZING!
Thank you for making my jerk chicken wishes come true!
High Five!!! So glad it worked out well for you Marguerite. Thanks for letting me know.
Hi, I rubbed chicken thighs and chicken legs in your homemade jerk seasoning and it’s in the fridge for the next 2-3 hours. I only have a 10 inch iron cast skillet so I might have to do these in batches, but I want to cook the rice completely separate from the chicken. My toddler loves rice but I think the chicken seasoning might be too spicy for his taste. How do I cook the rice by itself? Do I simply follow the directions for rice as listed about without adding the chicken?! Can I just cook it in a medium size pot? And how long do you suggest I cook the thighs and legs in the skillet and then oven?! I’m looking forward to dinner tonight 🙂
You can follow this rice recipe here. Leave out the Scotch bonnet pepper. For the chicken brown it in the skillet , then finish it off in the oven. Check out this chicken thigh recipe here . Hope this helps
This looks so delicious. I have Jerk chicken marinating in the oven for tomorrow. Can’t wait to do the rice like this with it! Looks amazing!
You’re in good company. Many love this cookie recipe too! Thanks Helena!
This was a delicious recepie loved by the whole family. I used a tagine base to cook on the hob and then straight into the oven, turned out great.
Hi Seema! Glad to hear it was a success . Thanks for taking the time to share your additions with us. Happy Sunday!!!
Can I use a mixture of chicken breasts and chicken thighs?
I don’t see why not. The only drawback is the chicken breast might be a little dry- compared to the thighs.
Hi lovely,
My friend told me about this recipe that she makes in slow cooker but she couldn’t find it..
I found yours and it looks almost the same,except for in yours there is no peas (but it’s fine as I’m not fan of them anyway) I’m so happy to found it! I’m gonna make it for my Nigerian boyfriend who loves chicken and spicy food so I hope it turns out nicely…
One question,can I make it in the pot on hob on a low cooking burner instead of making it it the oven? I don’t have a ovenproof skillet unless I make it in a glass dish
Thank you for sharing this recipe
Stay blessed
Hi Magdalena! You sure can with some alterations. However, the skin is not going to crisp up and you care going to have to cook the chicken for an extra 15 minutes or so.Then add it to the rice.Also shorten the rice cooking time to about 20 minutes or until the rice is tender .Be sure to cover it. Hope this helps out.
Hi
I made it ,it is yummy, although I didn’t add scotch bonnet and didn’t have that creole spice so it wasn’t very spicy. Chicken didn’t crispen but I think it’s because I have it without skin.
I managed to do it in the oven and my skillet with (silicone I think) handle survived 🙂
And my boyfriend loved it 🙂 had seconds
Next time it will be only better
Thank you
Hi,
with the jerk seasoning do you recommend any that are shop bought? thanks!
Hello! I really don’t have any preference. Just check the ingredients listed make sue its not loaded with sugar. And the top ingredients are spices you easily recognize.
Hi I made this yesterday and it was really good. Some of the rice didn’t cook through all the way and I brought it to a boil and put it in the oven for 35 minutes. You didn’t say what to do with the scotch bonnet pepper in your instructions. I couldn’t find any scotch bonnet so I substituted habenero pepper. I diced it and mixed it into the rice before putting it into the oven. It wasn’t very spicy, what do you usually do with your scotch bonnet when you make this recipe?
WOW! You must be a heat seeker. I never dice the pepper, unless I really want to a lot of heat. I just throw it in and let it cook with the rest of the ingredients Double up on the habanero pepper. That should help.
As for the rice not cooking through , it might be your oven temperature. Double check. It works out just fine with mine . And I cook this very often .
Can you tell me how to just cook the rice (without the chicken) How long should it bake?
Check out this recipe here https://www.africanbites.com/caribbean-rice-and-beans/. Just ad the Jerk seasoning to it.
I just made this and am eating it now! It is so good I had to stop, mid bite, to comment! Awesome recipe and thank you so much! I didn’t have an oven safe pot, and so ended up just putting a lid on the pot and letting it simmer on a low flame on the burner for half an hour, but still turned out great.
Hahaha! Thanks Cathy ! Glad to hear it worked out well for you.
forgot to give it 5 stars on my last comment!
I’ve been making this almost weekly with brown basmati rice. I thoroughly enjoy it. It’s something I like making when guests come over. Sometime I make it with oxtails. Most times I just make the rice with cabbage and plantains. Thank you for this!
Love all the ideas you having going on . Thanks for taking the time to share your thoughts Arielle.
This was amazing! Thanks for sharing it!
Fantastic! Thanks for letting me know.
Omg- so good. I’m not usually a rice person but this has me hooked. I was very tempted to just pick up a jar of jerk seasoning at the store but I’m so glad I took the extra step and made yours! Following your recipe exactly really paid off. My picky fiancé and 4 year old daughter both gave this their stamp of approval as well.
This the first recipe of yours that I have tried and I know it will not be my last. Thank you!
Oh Yes!! Glad to hear it worked out well for you. Homemade Jerk Seasoning can’t be beat.
I love this recipe! I make it for potlucks and at home at least once a month.
Awesome! Thanks for taking the time to share this with me.
I made this tonight and it was very yummy. Question, do you use the creole seasoning on the chicken as well or just in the rice mixture? I wasn’t sure so I just used the jerk seasoning on the chicken… Thank you for sharing the amazing recipe!
Hi! Yes I do , if am out of jerk seasoning or just want to switch things up. Happy to hear it worked out well for you.
I don’t usually leave comments after I get a recipe but this one I had to. Amazing doesn’t even begin to describe this dish. I didn’t have bullion cubes so I used Sazon. I also didnt have white pepper so I used more black pepper. I was hesitant when I pulled it out of the oven but once I fluffed the rice.. woowww… thanks for this!
Am so honored that you would make an exception here! Thank you so much Michelle ! So pleased you enjoyed it as much as I do.
This is so delicious and easy! I’ve made it many times now, mostly following the recipe (I do add more garlic, chilis, and extra veg like bell peppers and cauliflower). It’s on regular rotation because I crave it– all spicy, flavorful, and Carb-loaded. Thanks for sharing!!
My pleasure Kate! Super happy to hear it’s on your menu rotation. Love the addition of bell peppers and cauliflower. Am going to include these vegetables next time I make em. Thanks Girl!!!
Absolutely delicious! Thank you for a wonderful recipe. My children, ages 12 and 11, devoured it and said it was one of their all-time favorites. We will definitely be adding this to our regular rotation. Thank you!
YESS!! Couldn’t be happier! Thanks for taking the time let me know Kim.
Please I love your cooking style. Thanks for helping me to upgrade in my cooking
My pleasure! Glad I could have been of help.
Happy Cooking