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:
Lisa says
Do you cover this when you put it in the oven?
ImmaculateBites says
No, I don’t .
Nikki K says
I just wanted to hop on here quick to say thank you for this AMAZING recipe. I just made it for the second time tonight and can definitely say this is going to be one of our favorites forEVER. Ridiculous how good it is, and how easy. And how easy to clean up after! The first time I made it, I had just been searching online for a good jerk chicken and rice recipe and it was the “one pot” bit that sold me on this one (though I only had a 10″ cast iron at the time so had to buy a larger one, which seemed like a good thing to have anyway). So so glad I tried it. I’m a cheater so I just rub the chicken down with some Walkerswood first but it’s perfection anyway. Only thing I did differently the second go round was add a second can of beans. Mmmmmmmmmmmmmmmm.
You are an angel.
ImmaculateBites says
You are too kind!! Thank you so much for taking the time to share your thoughts with us.
Marielle Altenor says
OMG, that looks so good! I seriously drooled all over my keyboard! This recipe is calling out my name!!!
ImmaculateBites says
You should make it Marielle.
Jennifer says
Why am I just finding out about this site?!? There’s no time like the present.
Am I able to swap the thigh meat for chicken breast or wings? Should they be bone-in for the chicken breast? How will this alter the cooking time?
ImmaculateBites says
Make it boneless. And adjust time to a few minutes less. So the chicken don’t dry out. However, chicken should be fully cooked with clear water running from chicken when pierce with a fork.Test before serving. Happy Cooking!!!
Susan says
Thank you this is helpful
Cherise says
I just want to drop a note to let you know how much I enjoy your website. It’s visually stunning and the food is delicious. My son has never enjoyed my cooking, but when I made your One Pot Caribbean Jerk Chicken Rice dish, he couldn’t get enough. And he knows good food–from his father’s cooking–he’s from West Africa. Are you planning on creating a cookbook with a compilation of these fabulous recipes? I hope so! You should be on the Food Network sharing your incredible food perspective! Thank you! 🙂
ImmaculateBites says
Aww that’s so sweet of you. Thank you so much!!! So glad to hear the recipe worked out well for you and your son enjoyed it too!! This one pot chicken just explodes with flavor and is a hit all the time.
Am working on compiling the recipes and creating a book – hoping to get it done soon. God bless!!!!
Oluwakemi says
I tried this recipe on Sunday. The prep work (I hate prep work) was not stressful, and the end result was soooooo good. My brother pretty much ate the whole dish by himself (I heard from my dad that both my brother and my mom woke up for some midnight rice and chicken). There is so much taste and flavor. Your website has re-inspired my passion for cooking. And my dad was pleased to see that you have some Nigerian recipes on here as well. I am looking forward to everything you have to offer.
ImmaculateBites says
Yay!!! Really makes me so happy to read this. Making the whole family happy and coming back for more.. Awesome! Thank you so much for taking the time to share this with me. Glad you are here. Happy Cooking
Binta says
OMG! Ahamazing.. God bless you alwell! Now is this rice parboiled too? I mean do we have to parboil?
ImmaculateBites says
No you do not have to parboil the rice.
Kristin says
I’m pregnant and was craving jerk chicken today…I found your recipe on Pinterest, and it was so, SO good!! I can’t wait to try more from this blog! My husband and I cleaned our plates and there’s a ton left over for tomorrow. 🙂
I shared the recipe on Pinterest and on Facebook. Thanks for posting this one!
ImmaculateBites says
My pleasure!!! Glad I could help satisfy some of your cravings….I know how that feels.. Thank you so much for spreading the love . You are too sweet!!!
Amanda says
This was amazing! We loved it. I omitted the scotch bonnet pepper, and I’m glad I did because it was the perfect amount of spice. Thank you.
ImmaculateBites says
Awesome! Glad it turned out well for you.
Kerry says
ABSOLUTELY DELICIOUS. THANK YOU SO MUCH FOR THIS GREAT RECIPE!
ImmaculateBites says
Your Welcome!!!Thanks for the feedback!!
Shanni says
I just wanted to let you know I made this recipe and it was FANTASTIC. I also wanted to say that I detest DETEST rice and usually avoid it like the plague and eating my THIRD bowl. I liked the chicken (made it with chicken breast) I love love love the rice. This is the best rice combo I have ever had. I also like the fact that it literally only took 10 minutes to put together. So thanks.
ImmaculateBites says
Yes Girl! Only 10 mins prep. It gets me all the time. Thanks for taking the time to share your thoughts with us. And so glad you enjoyed this rice and chicken
Sophia says
I am a Jamaican and very busy, kid is home from college for the summer so I have to cook a lot; I am tired of the samehing so is the family lol; I tried this receipt last week omg!!! amazing in Jamaica its usually a two pot thing, one pot shove it in the oven my husband and daughter loved it. Thanks for sharing
ImmaculateBites says
My Pleasure! Good to know it was a hit with the family. And thank you so much for letting me know.
Sophia says
Do you have anymore “One Pot” receipts you can share?
Thanks
ImmaculateBites says
Yes, I have do. Here’s another rice version https://www.africanbites.com/one-pot-puerto-rican-chicken-and-rice/ and a one pot spaghetti https://www.africanbites.com/creamy-jerk-spaghetti/.
Stacey says
Mine didn’t turn out very good. It doesn’t look like the picture. It was very watery after 30 min. I drained some liquid and had to cook another 20 mi
ImmaculateBites says
Sorry to hear about that. The best way to go about it is to simmer for about 5 mins stove top until the rice soaks up the water. Before placing in the oven.
Sofia says
Hi there!
I made this last night and it tasted delicious, but one thing I noticed was the colour depicted in your pictures wasn’t really there. In your pictures, the chicken and rice have a warm colour to them (golden/yellowish). However, my rice was still looking pretty pale. Is there perhaps something I may have missed out? What is the key ingredient that contributes to the beautiful colour in your food?
It was my first time cooking it so I may have missed something out or not taken enough time with it.
ImmaculateBites says
Did you include paprika? Its’ what gives it that glow. I always use it in my recipes. Not traditional but who’s checking. Give it a go.
Delores says
I’m not a big fan of cocunut, is there another substitution?
ImmaculateBites says
Use Chicken Broth instead.