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
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One Pot Caribbean Jerk Chicken and Rice
Ingredients
Jerk Chicken Thighs
- 2½-3 pounds chicken thighs (about 5-6)
- 1½ teaspoons salt
- ½ teaspoon chicken bouillon powder (optional)
- 1-2 tablespoons Jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons canola oil
- ½ 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 13.5-ounce can coconut milk (1¾ cups)
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 teaspoon white ground white pepper
- 1½-2 teaspoons Creole spice (or jerk seasoning)
- Salt and fresh ground pepper, to taste
- 2-2¼ cups chicken broth (or water) If using 6 chicken thighs, I 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
Jerk Chicken Thighs
- Preheat the oven to 350℉/177℃.
- Wash chicken thighs, for faster cooking, make a ½-inch slit into chicken thigh meat on either side of the chicken, and wipe with a paper towel. Season with salt (about 1½ teaspoons) bouillon powder,
- Rub both sides with a generous amount of the spice blend (Creole, jerk, or your favorite spice mix)
One-Pot Jerk Chicken and Rice
- Add about 2 tablespoons 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; 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, and bay leaf, and sauté until soft but not golden, 2-3 minutes. Then add rice and beans.
- And all the remaining ingredients; chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, and bring to a boil.
- Place in the oven and cook, uncovered, for 30- 35 minutes or until chicken is fully cooked.
- Garnish with chopped green onions if desired.
- Remove, let it cool, and serve.
Nutrition Information:
Mo says
What temperature should the oven be set at?
ImmaculateBites says
350 degrees F
Joy Eggleston says
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.
ImmaculateBites says
No. It’s suppose to be cooked un-covered. So the skin gets really crispy
Maggie says
Love the way to add beans with the chicken, and the rice is so flavorful. This is going into our lunch menu 🙂
Olivia @ Olivia's Cuisine says
This has my name all over it! I am literally drooling all over my keyboard.
ImmaculateBites says
It is really tasty olivia
Deepika@EasyBabyMeals says
I love one pot meals. And this is definitely a great recipe. I will try this soon. Thanks for sharing.
ImmaculateBites says
Thanks Deepika- hope you give it a try!
Christine says
I love jerk chicken (or jerk anything) and am so happy to have a recipe for the spices. You gotta go homemade!!
Jen says
Oh my gosh that looks so amazing. I am going to try to make it. I love spicy food and jerk chicken – yes please!
ImmaculateBites says
Thanks Jen! Let me know if you make it .
Michelle@healthiersteps says
Wow this recipe looks amazing. I grew up on Rice and Peas and Jerk Chicken, but they were made separate, love your twist!
ImmaculateBites says
Thanks Michelle!
swayam says
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.. 🙂
ImmaculateBites says
swayam, don’t one pot meals make cooking easier?
Byron Thomas says
Oh my God… that looks so delicious!
ImmaculateBites says
Thanks Bryon!
Sharon says
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
ImmaculateBites says
You sure can! Just omit the cayenne and scotch bonnet pepper. And you will be fine. Happy Cooking !!!
Dannii @ Hungry Healthy Happy says
I ate so much jerk chicken when we were in Jamaica – I am literally obsssed with it. The spicier the better I say!
ImmaculateBites says
Hi Dannii! You are going to love this-and you may add as much pepper as you need.
Ciao Florentina says
What a hearty beautiful meal! Must Pin !
ImmaculateBites says
Thanks for pinning
Tami says
Did you cover the pan when baking?
ImmaculateBites says
No I did not .
Tracy @ Served from Scratch says
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!!
ImmaculateBites says
Tracy this one is a keeper!
Whitney says
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.
ImmaculateBites says
Whitney, Jerk Chicken is definitely spicy – however, you can adjust the spices to suit you tastebuds.
Nagi@RecipeTinEats says
I can’t WAIT to make this!! This is totally MY KIND OF FOOD!! 🙂
ImmaculateBites says
I knew you would be all over this one Nagi.
Sara says
OMG! This was Delicious!!!! Told all my friends about it. THANK YOU.
ImmaculateBites says
Thanks Sara, so glad you are spreading the word.
Robert says
How hot / how high should the heat be on skillet when you first brown chicken on both sides?
Trying this tonight with brown rice!
ImmaculateBites says
Awesome! Medium High heat.
Tiffany says
Did you add oil when browning the chicken? Or just right onto dry skillet?
ImmaculateBites says
I have tried it both ways and it works out just fine. If using oil go with about 2 tablespoons. Yes I do sear both sides.
DonnaB says
I couldn’t figure out where to start a comment, so I’m tagging onto your response. I will be trying this recipe for the first time, but I found the directions to be a bit confusing. I’m pretty savvy when it comes to cooking, so no problem filling in the missing steps. But for a novice cooker, the directions need to be more precise. Just a recommendation.
ImmaculateBites says
Recipe updated . Thanks !
Bert says
I’ve made this recipe several times and it is a family favorite! Each time, though, I am confused by the use of “creole spice” in one section of the ingredient list, and “homemade jerk seasoning” later in the ingredients, then again in the directions. I end up guessing when to add the two seasonings because the directions are not clear. Love the recipe, but wish I didn’t have to guess what to do!
ImmaculateBites says
Hi Bert,
Sorry about the confusion, you can either use creole seasoning or jerk seasoning for spicing the chicken. When cooking the rice you add jerk seasoning to it . Seasoning is used twice to spice the chicken and cook the rice . Hope this helps .
Britney says
I totally agree
jean says
can this be made in slow cooker? If so, directions please.
ImmaculateBites says
So sorry Jean, I haven’t tried it in the slow cooker yet. So can’t offer any exact measurements or instructions.