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:
Tressie says
I’m looking forward to making this soon, but I can’t find scotch bonnet peppers anywhere. Can I use scotch bonnet pepper flakes instead and if so, about how much should i use?
ImmaculateBites says
Yes you can . I would start with 1/2 teaspoon and adjust depending on how much heat you can tolerate.
SR says
If you’re on the fence about making this recipe, do yourself a favour and just do it! I made this for dinner tonight and we loved it! Will definitely add to our regular rotation; no modifications necessary.
Jenelle says
Literally one of the tastiest meals I’ve ever cooked. I have so many of your recipes bookmarked that I’m excited to try. Thank you for this delicious recipe!
Steven Turner says
Cook this at least once a week , one of my favorite meals to cook . So good
Amina says
Hey Turner,
It’s amazing to hear that. You can try some other good recipes from the blog as well. I am sure you will enjoy them also.Thank You!
Lisa says
I would love to make this dish but due to a food allergy, I would need a substitution for the the coconut milk. Any recommendations please?
Kristen Cooney says
This is my first attempt at Carribean cuisine! It was delicious! Different type of spicy flavor. So glad I tried it! Can you suggest some sides that would go with it? Any vegetables? I am not very familiar, but would love to try more. Thanks!
Immaculate Bites says
Hi Kristen! A good pair of sweet and tangy flavors would go well for a spicy and flavorful dish like this recipe. You can pair it with Mango Salsa, Tzatziki Sauce, Fried Sweet Plantains, and Easy Coleslaw. Enjoy!
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.