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One Pot Caribbean Jerk Chicken & Rice

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Author: Imma
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 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. One Pot Caribbean Jerk Chicken & Rice  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. One Pot Caribbean Jerk Chicken & Rice 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. One Pot Caribbean Jerk Chicken & Rice 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. One Pot Caribbean Jerk Chicken & Rice 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!!!

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One Pot Caribbean Jerk Chicken and Rice

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.
4.88 from 125 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Caribbean
Servings 5 -6

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
US Customary - Metric

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:

Calories: 554kcal (28%)| Carbohydrates: 81g (27%)| Protein: 7g (14%)| Fat: 23g (35%)| Saturated Fat: 15g (94%)| Cholesterol: -44mg (-15%)| Sodium: 345mg (15%)| Potassium: 703mg (20%)| Fiber: 8g (33%)| Sugar: 5g (6%)| Vitamin A: 1165IU (23%)| Vitamin C: 7.3mg (9%)| Calcium: 78mg (8%)| Iron: 3.9mg (22%)
Author: Imma
Course: Main
Cuisine: Caribbean
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Nutrition Facts
One Pot Caribbean Jerk Chicken and Rice
Amount Per Serving
Calories 554 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol -44mg-15%
Sodium 345mg15%
Potassium 703mg20%
Carbohydrates 81g27%
Fiber 8g33%
Sugar 5g6%
Protein 7g14%
Vitamin A 1165IU23%
Vitamin C 7.3mg9%
Calcium 78mg8%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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JERK-CHICKEN-AND-RICE

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Comments & Reviews

  2. Julie J says

    5 stars
    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.)

    Reply

  4. Judy rent says

    This is a wonderful recipe!! No need to go to any restaurant. This foolproof. Thank you for sharing!!

    Reply

  5. 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

    Reply

  7. 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.

    Reply

  9. No Chef says

    5 stars
    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!

    Reply

  10. Ann says

    5 stars
    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!

    Reply

  11. Pop says

    5 stars
    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.

    Reply

  12. Julie says

    5 stars
    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.

    Reply