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:
Will says
I need all recipes please
ImmaculateBites says
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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!!