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
One Pot Caribbean Jerk Chicken and Rice
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
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:
Bethany Winkler says
Can you use chicken breast?!? Thank you!
ImmaculateBites says
Hello Bethany. Generally, chicken thighs are more flavorful given their higher fat content but Chicken breasts will work too. Especially with the jerk seasoning… It will still be delish! 🙂
Anthony says
I make this almost every weekend now.
It’s the first thing I learned from your website, and it tastes better than ordered food.
I can’t thank you enough for sharing this knowledge!
Matt says
Made this with your callaloo recipe. Very happy girlfriend. Your recipes are the best I’ve come across!
Cathy says
4th time making this dish! Thank you so much for the recipe!
Kathy says
Great recipe! Easy and delicious. Was out of coconut milk this time so I used heavy cream in place of it and just used coconut oil to sear the chicken instead of canola oil.
clara says
hi Imma i love cooking and my aunty dose to half of my blood is from the carrabian i cant wait to try this dish thank you. i bet its delicious have a good day i will try more of your dishes.
Imma says
This is certainly a great one to try out then, Clara! I do hope you enjoy 🙂
Diana says
Absolutely delicious flavors!! Definitely will make this for my family again ❤️
Brenda H says
I have had this many times it’s my go to recipe. This time I changed it up a bit and used pork instead of chicken. It was a fattier cut of pork because I was worried a lean cut would dry out too much. Turned out great. Thank you for such a great recipe.
Joe says
New to cooking and hooked. This is my go to favorite for sure. Thanks for posting. Question please. Just got my 1st Dutch oven. I’m hoping I can use more chicken. Any suggestions?
Craig says
So the chocken stock how much the rich only liquide in recipie says just coconut milk what about the water rice ratio
ImmaculateBites says
Hi Joe,
Glad you enjoyed it . Do you mean use more chicken in this recipe or more chicken in dutch oven recipes.
clara says
you can use more chicken Im glad you enjoy cooking its my favorite to i hope you enjoy your new oven
C W says
1 word: Perfection. So easy and SO delicious. We will be making this for guests… its that good! And honestly not that hard. I serve with grilled zucchini. Again, SO GOOD. Thank you Imma!!
Felicia Mani says
Stumbled upon this receipe….. LOVE LOVE LOVE THIS! Its so tasty and simple. My family absolutely lives it too! Thank you so much for sharing your receipe with us!
Jamie says
This recipe is to die for! Thank you Imma for sharing, it’s a new favorite. I used brown rice instead of white rice because that’s what I had on hand, and increased the bake time a bit. Worked like a charm. Will be sharing the recipe with family and friends. Thanks again!
Mary says
This was SO AMAZING! Made it for a second time tonight, and my husband’s reaction has always been the same, “This is really good, and so flavorful!” This recipe is a keeper! Thank you!
Pollie Tolson says
Yum! Another delicious recipe. I used whole grain Brown Rice. Therefore I used 3 1/4 cups chicken broth and cooked longer 40 to 45 minutes. I use my cast iron Dutch Oven. My favorite recipe site. Thanks for another fantastic meal.
Stormy Dog says
This is simply delicious and I make it quite often.
Stephanie says
This. Is. So. Good!!! I’ve made this quite a few times and am finally giving it a review. The recipe is perfect as is. So flavorful and the perfect one pot meal!
The only thing I’m still working on is getting the liquid to rice ratio and timing right when using brown rice. Trying tonight with 4 cups of liquid to 2 cups of brown basmati rice and covering it for a bit first. Let me know if you’ve done this and have any tips!
ImmaculateBites says
Sorry don’t have any tips for using brown rice . I have only used white rice .
Dan says
It’s cold and rainy here today and thought this would be a perfect meal. This is my fourth time making this and we all love it!
Beatrice says
I want to make this for my boyfriend, and he will definitely want a couple of scotch bonnets in there. I see they are optional, the ingredients list says to leave them whole. Do you just nestle them into the rice and bake it? Wouldn’t that make the one spot really hot while leaving other spots with no spice? Some instructions on how to use the peppers would be awesome! Thanks!
ImmaculateBites says
I usually just throw it in and after the rice , let it sit for about 5 minutes or more and thoroughly mix. It’s usually not that hot , for the most part I let the heat seekers smash the pepper in their individual plates, with the rice before eating .
This is what I would recommend ;Pierce a couple of scotch bonnet peppers and throw it in the rice when cooking. It will give it more heat . Hope this helps.
Candace says
I made two versions. I’m vegan so I used vegan drumsticks and veggie broth. I also added okra green onions and chives. Really good. Then I made the regular version for my husband. Thanks for the recipe
Alicia says
Hi love your recipe can you use chicken breast and if so what will be the time for it
ImmaculateBites says
Hi Alicia,The same amount of time works . Give it a few more or less depending on the size of the breast.
Cee says
Tried this recipe for the first time and am in love! I messed up at the grocery store and forgot to get coconut milk, so had to use the half and half that was in my home instead. This still tasted great, and I used chicken broth to bring more of the flavor back to caribbean jerk. Thanks so much!!
Michelle says
I’ve made this several times and love it. However I got an instantpot and wanted to know can the recipe as is be used in the instantpot
ImmaculateBites says
Hi Michelle, I haven’t tried it in an instant pot .So can’t give you any specific details and measurements. If you do make it let me know how it works out for you.Thanks
Joanne says
I tried this recipe in the Instant Pot and it was delicious. I just used the cook time for the Jamaican Rice and Peas recipe – 21mins.
Yuna says
This was the perfect comfort food for a cold winter night! I used the homemade jerk seasoning by Imma for the chicken and the rice. I was worried the rice would stick to my dutch oven, so I rinsed the starch off of it several times. I’m not sure if I needed to do that, because the coconut cream in the milk probably helped prevent sticking anyways. The chicken and the rice cooked perfectly in the oven. Thanks for this recipe!
Elena says
Let me first say this was really really good!! My husband had 2 plates. I used my 12 inch cast iron pan and did 4 thighs and 2 drums (that’s how I seal chicken before freezing). I will be honest, coming from a West Indian home I was a bit apprehensive of baking rice in the oven uncovered. That being said I decided that instead of using my conventional gas oven, I would instead use my counter top oven. I choose to do this because my counter top oven has a bunch of settings (toast, air fryer, convection, etc.). I decided if I was going to do the uncovered way I should use the convection oven that way I know it would cook evenenly throughout. Good call on my part. The rice in this was AMAZING and perfectly cooked!! I didn’t alter the recipe itself so much except I used gungo peas instead of the red kidney beans and I added a couple of whole pimentos to the pot when I poured in the liquid. Imma, thanks for another great recipe!!
Elena
Lilly M says
This is the best rice I have Ever had! Can’t wait to make again!
Erin Brewster says
Okay, the only thing I can say is, “Wow, wow, wow!” This is so stickin’ good. It’s all I can do to not eat the whole pot before my family gets home for dinner. My only finding is that the ingredients would not fit in my 9” cast iron skillet. I had to transfer the rice mixture to a Dutch oven before adding the chicken back in. Do you do Jollof Rice too? Lol
imma africanbites says
Wohooo! Thank you, Erin for taking the time to let me know. You know I’m a fan of baked rice ( 😉 ) lol. You can check the baked jollof rice here >>> https://www.africanbites.com/jellof-riceoven-baked/
Chinale says
OMG my mouth is so happy right now. It cooked the rice PERFECTLY and tastes amazing even without the homemade jerk (Mama was too busy at work to do all that today!). So glad I found this site as I am interested in exploring more culturally African foods. Thanks for sharing with your readers!
Carly says
This dish is amazing and so easy to do! I used to spend hours in kitchen making this & now I make it in 45 minutes and it tastes soo good. A real hit with the whole family..
imma africanbites says
Glad it turned out wonderful you and your family, Carly! And thanks for dropping by.
Lei says
My first time attempting jerk chicken and you had me looking like a professional chef! This dish was truly amazing and I am now sharing it with friends and family. thank you. Can’t wait to try your other recipes.
imma africanbites says
Awww, glad I can be of help in my own little way, Lei. Glad it turned out great for you. See you around! 😉
Esha says
Hi I tried the jerk chicken recipe.. to my surprise I the rice was uncooked once I took it out of the oven after 35 mins.. tried keeping it in fir longer , it was still very raw. Finally had to cook it on the gas for ten minutes. I don’t know wht my rice don’t cook inspire if following your recipe to the tee..
The final results were yummyyyy. Though
Sally says
Mine turned out the same and ended up removing the thighs and cooking the rice covered with foil to get it cooked through. I used long grain brown rice which usually takes longer anyways. It really was so delicious and now I know how to adjust!!
Lisa says
I made a dish similar to this but used jasmine rice, same issue….not done! Second time around, I boiled the water or chicken broth then poured over the rice. Perfection!!
Tina says
I make my own jerk chicken recipe on a weekly basis it’s my family favourite my daughters now cook it for their families. I tried this recipe and was delicious and a big hit with my household.
Will be making again soon.
imma africanbites says
Thank you so much for taking the time to let me know, Tina! I appreciate it.
Priscilla says
I REALLY don’t like the taste of coconut…. does the coconut milk give the dish a coconut taste? i’ve never had it before.
Also, some peoples photos show it being super watery, is that how it’s supposed to be or is that before its cooked?
ImmaculateBites says
Hi,The coconut flavor here is really subtle. You may replace with water or broth. It’s before it’s cooked . After cooking it should look like the pictures shown.
Kaze says
I impressed a ‘hard-to-impress’ person and the person packed all the left overs 🙂 Thanks for a great recipe! I used the Homemade Jerk Seasoning Recipe, fresh Thyme for the rice portion, and Basmati white rice (it’s what I had). The spices light up all the sensory nerves!
imma africanbites says
That sounds like a winning moment for us, Kaze! Thank you for all the wonderful words.
Jenna says
Hi!
Can I make any of this ahead of time?
Thanks 🙂
imma africanbites says
Yes, you sure can. Happy cooking!
Jomo says
I made this today and it was sooooooooooo good.
And easy, too.
I am NOT a cooker, by the way, so you did a great job with the recipe explaining the do’s and don’ts.
I used the chicken breasts we had on hand and it came out very tasty.
Thanks for taking all the time to explain the smallest details.
I am going to try your Ethiopian lentils and the easy Injera, next.
imma africanbites says
Glad it turned out great for you, Jomo! Can’t wait for you to try other recipes on my blog. Happy cooking!
Mark Cross says
Wow! Just made this tonight after looking for a recipe for chicken thighs. My 18 year old son and one of his best friends cleaned their plates and then went and piled on another load that then proceeded to plow through with no problem, and I thought there would be leftovers. This will be a new regular part of my repertoire
Thank you so much for this recipe.
imma africanbites says
Thanks for taking the time to share your feedback for this recipe, Mark. This recipe is always a hit.
Akua says
I made this last weekend. So delicious! From one African to another thanks, Imma!
ImmaculateBites says
Awesome! Thanks my African Sister!!!
Liz Parsons says
Thank you for the recipe. I have a couple of questions that I probably should have asked before I started cooking.
1. When do you add the bay leaves?
2. Do you really need 1/4 cup of canola oil? When do you use it?
3. In your pic it shows onions that are not diced, is that okay?
4. When do you add the creole spice?
5. Didn’t have scotch bonnet peppers so I used scotch bonnet pepper sauce. I can smell the heat/spice while it’s cooking in the oven. Hope it’s not too hot.
I added a little more jerk seasoning to the pot before putting it in the oven…. let’s see how it goes LOL!
It’s currently cooking in the oven so I will come back and let you know how it goes
ImmaculateBites says
Hi Liz, Sorry about the confusion. Hope everything worked out well for you. Have updated recipe to make it clearer. Thank you so much!!!
Joey F says
Hi Imma,
Thank you so much for sharing this delicious recipe. Absolutely amazing!! Will definitely be a staple to our routine. Such flavors just misssing the sea breeze! :))
ImmaculateBites says
Awesome! So happy to hear it worked out well for you. Thanks Joey!
Carmel says
I made this last night and it was so, so good. The hubs was skeptical due to the coconut milk, but he loved it. I, too, had an issue with overflowing my pan. I thought my iron skillet looked to be 12”, but it was actually only 10.5”. I used the other commenter’s idea and withheld about a half cup of liquid and added it halfway through. My cook time was almost double yours, but it could have been my oven. All in all, this was seriously delicious and I will be happy to make it again. Maybe use my giant 13” skillet next time.
Thank you for sharing this!
ImmaculateBites says
Awesome! Glad to hear it worked out well for you – it’s best when you use a 12 inch dutch oven . Thanks for taking the time to let me know.
Celeste Le Noir says
Sooo incredibly good!! Don’t forget to add the Creole seasoning! I almost did since it wasn’t listed with the rest of the ingredients in step 9. Neither was fresh ground pepper. I know it says to add the rest of the ingredients but then goes on to list all of the remaining ingredients except these things so it’s easy to forget. Didn’t realize this until I had already put it in the oven but I still added them anyway. Turned out amazing!!
ImmaculateBites says
Awesome! Glad to hear it worked out well for you. Will definitely update recipe to make it clearer. Thanks for taking the time out to provide feedback.
Tiffany says
Two questions! Number one do you put any oil in the skillet when you sear the chicken and also do you sear both sides or only the bottom side?? Thank you! I’m making this tomorrow night can’t wait!
Judy says
I made this last week and it was simply out of this world. My hubby loved it and kept coming back for more. I will definitely make it again . Planning to double the portion. How long then will I have to bake it? Thanks Imma , you’re so awesome!!!
ImmaculateBites says
Aww thanks Judy. The baking time should be the same, if you are using a large pot or pan .
Adalia says
I only have a 10 in iron skillet not at 12 in. I want to halve the amount of rice and peas. Any suggestion on the cooking time? Do you think I should leave it the same? Also, do you think it makes a difference if I use jasmine rice?
ImmaculateBites says
The cooking time would remain the same- and jasmine rice works just fine .
Cathy Mockler says
Ohhh myyyy goooodness! This is your 3rd chicken recipe Ive tried this week. So delicious, so different from the ho hum tired recipes Im used to. Followed recipe exactly as written EXCEPT I used peas in place of kidney beans, cause Ive disliked them since childhood. Thank you for such a delicious way to celebrate my daughters birthday. She and my son are both chefs and they and my husband loved it. YUM!!!
Kayla says
This is fantastic! I’ve made a couple of times. The first two time, my rice was a little overcooked. So the next time, I reduced the amount of chicken broth. Used only 2 cups instead of 2and a half. Still used the entire cam of coconut milk. Came out perfect!
ImmaculateBites says
Awesome! Happy to year it worked out for you third time around Kayla. Thanks for taking the time to provide feedback! We all learn and grow from it. Take care!
Carol says
Smells fantastic! I have it in the oven now…unfortunately my husband doesn’t like dark meat, so I cut large chicken breasts in half… Next time I will have to try half and half so I can have the thighs…!
ImmaculateBites says
Yes, half and half will be a win win for everyone. Thanks for taking the time to share your thoughts with us.
Lucia says
Please I love your cooking style. Thanks for helping me to upgrade in my cooking
ImmaculateBites says
My pleasure! Glad I could have been of help.
Happy Cooking
Kim Berthold says
Absolutely delicious! Thank you for a wonderful recipe. My children, ages 12 and 11, devoured it and said it was one of their all-time favorites. We will definitely be adding this to our regular rotation. Thank you!
ImmaculateBites says
YESS!! Couldn’t be happier! Thanks for taking the time let me know Kim.
Kate says
This is so delicious and easy! I’ve made it many times now, mostly following the recipe (I do add more garlic, chilis, and extra veg like bell peppers and cauliflower). It’s on regular rotation because I crave it– all spicy, flavorful, and Carb-loaded. Thanks for sharing!!
ImmaculateBites says
My pleasure Kate! Super happy to hear it’s on your menu rotation. Love the addition of bell peppers and cauliflower. Am going to include these vegetables next time I make em. Thanks Girl!!!
Michelle says
I don’t usually leave comments after I get a recipe but this one I had to. Amazing doesn’t even begin to describe this dish. I didn’t have bullion cubes so I used Sazon. I also didnt have white pepper so I used more black pepper. I was hesitant when I pulled it out of the oven but once I fluffed the rice.. woowww… thanks for this!
ImmaculateBites says
Am so honored that you would make an exception here! Thank you so much Michelle ! So pleased you enjoyed it as much as I do.