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:
Amanda says
I made this on Friday and I cannot tell you how amazing it came out!!! My husband and I will no longer be ordering out Jerk Chicken and rice & peas, we rather home made!
ImmaculateBites says
AWESOME! Homemade is the BEST! Thank you so much for the feedback!
Brooke says
Wow… this was awesome! I have a pretty good rice and peas recipe (using pigeon peas) and a separate one for jerk chicken thighs, so I end up putting the chicken on top of the rice at the end, but this recipe combined the rice/peas and chicken together perfectly! I did still use the pigeon peas (which is traditional in many Caribbean rice and peas dishes outside of Jamaica – my husband doesn’t like the larger red beans), and I marinaded my boneless, skinless chicken thighs overnight in a store-bought jerk sauce, but otherwise I followed the recipe to the “T” and picky hubby is in love. Thank you!
ImmaculateBites says
My pleasure! Glad to hear it was a hit with hubby and everything worked out well for you. Thanks Brooke, for taking the time to share your thoughts with us.
Becky says
Maybe I missed it, but when do you add the creole spice? Thanks!
ImmaculateBites says
You use the creole salt/spice to salt the chicken – use salt instead if you do not have creole salt.
Julie @ Cooks with Cocktails says
I made this the other night and it turned out fabulous! We all loved it and it will be on the regular dinner rotation from now on! Thanks for such a great recipe that satisfies my caribbean food craving!
ImmaculateBites says
Awesome! Glad you enjoyed it julie
Lisa says
Hello Imma! I made this dish tonight – the flavor was wonderful but I had problems with the rice cooking evenly. In some places the rice was done and in others (especially near the chicken) the rice was still crunchy and undercooked. Any idea what I may have done wrong? If really like to figure this out because otherwise it was fantastic!!!
ImmaculateBites says
Sorry to hear about this. It might be the oven temperature or the pan. I like to use cast iron or dutch oven – even cooking and it always turns out great.
Paul says
Since coming back from Jamaica with the kids for the school break, I’ve been searching the net for anything that might remind me of our great time there….and I found it! For my birthday, I made this dish today…and I’m hooked!
Thanks for sharing with us this fun and easy meal.
It’s all smiles and “No Problem”
Paul
ImmaculateBites says
Hi Paul!
All smiles here too! So happy it worked out well for you. Thanks for taking the time to share your thoughts with us.
Nicholas J says
This is such an amazing recipe. As a student and rugby player I am always looking for new relatively quick and healthy recipes. I substituted the thighs for chicken breasts.
One word……AMAZING!
ImmaculateBites says
AWESOME!!! So glad to hear this. Thanks for taking the time to provide feedback!
Ginelle says
If i dont have any coconut milk, do you think subbing for more chicken stock would dramatically alter the taste? Or what about regular milk?
ImmaculateBites says
Chicken stock would do just fine . I have made it with chicken stock before and didn’t hear a single complain. Never tried it would regular milk. Do let me know how it all works out for you. Thanks!
Monique says
This was an excellent dish, and only ONE pan!!!… I didn’t have a creole seasoning but I made a blend from ground seasoning pepper, turmeric, ginger powder, parsley powder, ground ginger, pepper flakes, and cinnamon powder, they added to the jerk chicken flavor and overall taste of the rice.
This is a must repeat!!!
Linda Myers says
I am anxious to try this recipe but I was a little confused as to whether you brown the thighs on both sides or just skin side up?? Is it three minutes per side or three minutes per thigh?
ImmaculateBites says
So sorry about the confusion . I brown both sides 🙂 3 -5 minutes per side or until it is slightly brown on each side . Hope this helps
Eva Lewis says
This was also my question I’m really excited to try this tonight
ImmaculateBites says
Hi Eva!
Let me know how it works out for you. Happy Cooking !!!
Alexcia says
I made this tonight after finding this on pintrest. I used what I had on hand which was a bit different from original recipe….it was still delicious. Wish I could post a picture of how it came out!!!!!
ImmaculateBites says
I would have love to see it too! Maybe next time. Thanks for taking the time to share with us
Dawn Liddell says
Hi, I have this dish is currently in the oven. Question: I mixed up a homemade batch of jerk seasoning. Is there a different way of preparing when you have separate jerk seasoning… if that makes sense? I hope my batch turns out good. 🙂
ImmaculateBites says
Hi Dawn! Do you mean preparing the chicken and rice with different jerk seasoning?
yvette layne says
Thanks for replying 🙂 I decided to go ahead and cook this delicious looking dish as per your directions. I will post the outcome after dinner tomorrow. Trying to prepare my meals a day or two ahead. I look forward to following some of your other recipes as well! thanks again-
Yvette
yvette layne says
Can this dish be cooked in a slow cooker? If so, what additional steps do I need to take-if any; further would i have to alter any portion of the recipe? thanks!
ImmaculateBites says
Sorry, I have not tried this technique using a slow cooker yet. So would not be able to confirm .
Laura says
I made this tonight and it was absolutely delicious! So flavorful, plenty of heat but not too spicy that you can’t enjoy the flavored.
I did want to add one comment that I didn’t see mention of in any of the above comments. I made this in my cast iron skillet. I have a very large one, the largest I could buy. Once the liquids were all added, it was nearly spilling over. Once I started to add the chicken back in had I not ladled out some of the liquid it would have spilled over. I ladled out a small bowl and over the time it was in the oven, I added back in as the rice absorbed the liquid. I just feel that’s worth mentioning.
ImmaculateBites says
I do use a 12 inch cast iron skillet but have never had that happen.But it’s always good to know and it will definitely benefit someone. Thank you so much for the feedback Laura . Always appreciated!!!
Alexcia says
I thought mine was going to spill over as well but it worked out perfectly after it cooked in the oven
ImmaculateBites says
So glad to hear it worked out well.