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
[adthrive-in-post-video-player video-id=”jTCYDYNO” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”One Pot Caribbean Jerk Chicken & Rice” description=”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 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:
Zii says
How long on the stove top? I can’t cook in the oven I don’t have an appropriate pot for oven
Imma says
You can cook it for half the time on the stovetop. Bring it to a low boil, cover it, and try to resist the urge to lift the lid and check on it before 10-15 minutes. Whether you want to remove the skin is a personal choice. However, it won’t get as crispy. Please let me know how it goes.
Anna says
Tried this a few months ago and it’s been a regular in our home ever since! It’s so good, my son loves the flavorful rice.
Anna says
Submitted too fast, it’s a five star!!
Imma says
Thank you so much, Anna! Stay tuned and enjoy more amazing recipe:)
Imma says
Aww great to hear that, Much love for your son! Stay tuned and enjoy more amazing recipes:)
Patty Vostad says
This was FANTASTIC! Thank you so much for such a flavorful burst of YUM!!
Imma says
Thank you so much, Patty! It always sounds amazing to hear such lovely things from you guys. Stay tuned and spread the love and care:)
June Howley says
I used leftover chicken from the Sunday roast. Otherwise followed recipe faithfully and served with home made coleslaw. Seriously good.
Imma says
Yayy, I am glad you like the recipe and use leftovers to make an other amazing master piece:) Much Love!
YayaAhx says
If you think it’s good…
… Wait until you double the ingredients. OMG! We doubled everything except the rice and the coconut milk. We didn’t want it too hot so didn’t put the Bonnet pepper just lightly sprinkled cayenne ppr. It’s so good our son said if we make it every day he will never complain 😉
Imma says
Aww, much love for your son! Thank you so much for the lovely story:)
Sari says
Delicious, healthy, and easy! I added some bell peppers and kale!
Imma says
Yeah, great addition to the recipe. Thanks for sharing your valuable feedback:)
Kipp Irland says
Made this last night and it was a huge hit. Made the Jerk Seasoning mix as well. Both are keepers!
Imma says
Thank you so much for your love and support. Much Love
Mabel says
I just made this recipe, but used Jasmine rice instead of long grain rice, and added 2 cans of beans. It was awesome! Do you know what amount is one serving? For example a cup of the rice?
Imma says
Awesome!!! I’m so happy you loved it. I usually serve about a chicken thigh with a half cup or more of rice. Personally, a serving size depends on how hungry I am.
Debs says
Wow, what a game changer. Made this last week and I have chicken marinating for tomorrow. The family love it, thank you for sharing
Imma says
Amazing to hear your story!!! Thank you so much for your love and support, keep following to have more amazing recipes 🙂
Brenda says
Yes I love this recipe and make it all the time
Imma says
Wao! Great to hear that, Thank you so much for your love, stay tuned and have more ready-to-go recipe collection:)
Ray says
Love this recipe I make a few adjustments but this recipe opened my eyes to a different world of cooking
Amina says
Yayy!!! Great to hear about your experience. Thank you so much for your love and support.
Kristie says
This is an amazing recipe, the only change I made is browned the chicken in a coating of brown sugar
Amina says
Great to hear. Thank you
Robert D says
Outstanding! I will be making this again and again.
Crixy says
OH MY GOSH! This recipe was perfection! I only added roasted pineapple at the end, but that’s just me.
Becca M says
This recipe is super easy & very tasty.