One Pot Caribbean Jerk Chicken & Rice
One Pot Caribbean Jerk Chicken & Rice for a true flavor explosion! Chicken thighs baked to crispy perfection on a bed of fragrant rice and beans come together in a dash for an easy weeknight meal.
Who doesn’t love a good one-pot meal? Less prep, less cleaning, and it’s on your table in about an hour. Plus, the way the chicken juice seeps into the rice and flavors it is heavenly. 😇
I cook this jerk chicken and rice recipe in an oven-proof skillet because it can go from stovetop to oven without messing up an extra pan. That said, you could easily use a Dutch oven.
The Secret to Insanely Good One-Pot Jerk Chicken and Rice
I’m all for saving time in the kitchen, but one ingredient is worth spending a little time making at home: homemade jerk spice. Most store-bought blends don’t even come close to the flavor of this homemade version, and you can customize it to your preferences. 😋
What You Need
- Chicken – Any cut of chicken will work here, but chicken thighs are the juiciest and most flavorful.
- Rice – Any long-grain rice, basic white rice, jasmine, and basmati will do. Even brown rice works, though you may need to adjust the cooking time.
- Beans – Kidney beans add flavor and extra protein to this dish, making it extra satisfying.
- Broth – For extra flavor, I cook the rice in chicken broth instead of water.
- Coconut Milk adds creaminess and a tropical undertone.
- Seasonings – Garlic, onion, thyme, bay leaves, white pepper, Creole seasoning, chicken bouillon, paprika, scotch bonnet pepper, and green onion to garnish are fantastic.
How to Make One-Pot Caribbean Jerk Chicken & Rice
Chicken Thighs
- Preheat the oven to 350℉ (177℃).
- Rinse the chicken thighs and pat them dry—season with salt (about 1½ teaspoons) and bouillon powder.
- Season – Then, rub both sides of each piece with a generous amount of jerk seasoning.
- Sear – Add about 2 tablespoons of 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, being careful not to burn it. Take the chicken out of the pan and set aside.
Vegetables, Rice, and Beans
- Clean Pan – Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
- Saute – Add another 2 tablespoons of oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes.
- Assemble – Then, add the rice and beans. Next, add all the remaining ingredients: chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add the chicken back to the pot and bring everything to a boil.
- Bake – Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
- Serve – Remove from oven, allow to rest a minute, garnish with chopped green onions if desired, and serve.
Recipe Variations
- Try a different protein. Instead of chicken, try it with pork or shrimp. You can also swap out kidney beans for a different kind of bean if you’d like. 🫘
- Turn the heat up (or down). If you don’t enjoy spicy food, leave the hot pepper out. But if you’re a heat seeker, dice the scotch bonnet and prepare for the burn. For somewhere in the middle, add the scotch bonnet whole.
- Add more veggies. Chopped bell peppers, peas, carrots, or other veggies are delicious and nutritious.
Tips and Tricks
- For faster cooking, make a ½-inch slit in the chicken thigh meat on both sides before searing.
- Rinse the rice to remove excess starch for fluffier results. ☁️
- An instant-read meat thermometer ensures the chicken reaches an internal temperature of 165℉ (75℃). 🌡️
Make-Ahead Instructions
To make this dish ahead of time, let it cool and refrigerate it in an airtight container for 1-2 days. Or freeze it for up to 3 months. Then, thaw, reheat, and enjoy!
Serving and Storage Instructions
Serve one-pot jerk chicken and rice piping hot, fresh out of the oven, and garnished with chopped green onions.
Refrigerate leftover chicken and rice in an airtight container for 3-5 days. To reheat this dish, pop it back in the oven set to 350℉ (180℃) for 10-15 minutes or until heated through. Add a couple of tablespoons of water or broth to prevent drying. Or pop individual portions in the microwave.
What Goes With One Pot Caribbean Jerk Chicken & Rice
This dish goes beautifully with fried plantains and Caribbean coleslaw. A sorrel drink might cool down the heat from the scotch bonnet. Or, if you are feeling like an adult beverage, a pina colada works just as well. 😉
More Caribbean-Inspired Recipes to Try
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.”]
This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video
One Pot Caribbean Jerk Chicken & Rice
Ingredients
Jerk Chicken Thighs
- 2½-3 pounds (1-1.5k) chicken thighs (about 5-6)
- 1½ teaspoons (8g) salt
- ½ teaspoon (2g) chicken bouillon (optional)
- 1-2 tablespoons (12-24g) jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons (60ml) 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 (360g) 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 (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- salt and pepper to taste
- 2-2¼ cups (470-530ml) chicken broth (or water) If using 6 chicken thighs, I use 2 cups of water
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 green onion for garnish (optional)
Instructions
- Preheat the oven to 350℉/177℃.
- Wash chicken thighs. For faster cooking, make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with salt (about 1½ teaspoons) and bouillon powder.
- Rub both sides of the thighs with a generous amount of jerk seasoning.
- Add about 2 tablespoons of 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, being careful not to burn it. Take the chicken out of the pan and set aside.
- Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
- Add another 2 tablespoons of oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes.
- Then, add the rice and beans. Next, add all the remaining ingredients: chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add the chicken back to the pot and bring everything to a boil.
- Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
- Remove from oven, allow to rest a minute, garnish with chopped green onions if desired, and serve.
Tips & Notes:
- Feel free to replace the jerk seasoning with Creole, taco, or your favorite spice mix.
- For faster cooking, make a ½-inch slit in the chicken thigh meat on both sides before searing.
- Rinse the rice to remove excess starch for fluffier results. ☁️
- An instant-read meat thermometer ensures the chicken reaches an internal temperature of 165℉ (75℃).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I have made this a few times and we love it… wanted to make it tonight but realized I only have a can of coconut cream and not coconut milk… do you think I could substitute with the can of coconut cream and get similar results?
I would use half or a 1/3 of it and replace the rest of the liquid with water.
I bought skinless thighs, not realizing I should have bought skin on. How should I alter the recipe to make sure this cooks properly using skinless thighs. Thank you and can’t wait to try!
Hi Michelle! The recipe wouldn’t change much with skinless chicken. When browning the chicken, be careful not to let it burn :). Season to taste!
Thank you for your reply! I am making tonight for our Hamilton viewing party!
Update: We absolutely loved it! Next time I’ll make with plantains on the side!
Yes it works perfectly with plantains. Thanks for the feedback.
this is good, but would definitely add more spices
Thanks Nabiha! Feel free to adjust the seasoning to suit your taste buds.
Made this for the first time the other night and it was delicious! It all came together very easily but the layers of flavors and spices really give you a great payoff. I used chicken breast (because that’s what I had) but can’t wait to try it with thighs to get that extra flavor. Baked it for 35 minutes and the rice came out perfect – not too dry, not too soggy, but nice and creamy. Will definitely be making this again!
Awesome! Thank you so much.
This recipe is SO DELICIOUS. We have made it several times and it’s my husband’s all time favorite meal. We have become vegan about 3 months ago and I attempted to do this recipe by adding an extra can of beans, leaving out the meat, and replacing the chicken stock with vegetable stock. Yay!! It was a success and still my man’s fav recipe. Thank you for sharing this delicious meal.
Oh that sounds Lovely!!! I think I would try out this vegan version of yours soon. Thanks for sharing, Leslie!
You sure you can eat rice? Why not add grass instead? You vegans have to watch what you eat! Oh no a hen laid an egg poor thing that wasnt SUPPOSED to happen :((
Don’t be a hater. Let people try it the way they want to. That’s the beauty of cooking! Experimentation and adaptation to suite your own palate.
Staple in our family. Our little one (4) calls it Barbados rice. Amazing recipe.
Awww… what a cutie pie 🙂 ! I just might start calling it that too! Thanks for sharing Sirus!
Loved it! Mine ended up a little dry, is this how it is meant to be eaten or did I mess up somehow??
Hello Shannon. Sorry to hear the recipe was a little dry. Next time, take it out of the oven once it is cooked. Keeping it for too long in the oven will dry it out. I hope this helps :)!
Hello. Quick question, I’m really hoping you’ll see this by tomorrow, but does this recipe NEED chicken stock or can it go without? Because I don’t have chicken stock and I don’t have a car to go out and buy chicken stock. Plus I’m not too keen on wasting chicken to prepare my own for one meal.
Hi Kayla, it doesn’t need chicken stock. I have made it several times without it. Enjoy!
Wow! This recipe is amazing! Highly recommend if you’re craving some Jamaican food like me. I make mine a lot spicier by adding a little more red pepper flakes and cayenne, but this recipe is easily adaptable for ones tastes. My whole family loves it! On regular rotation now. Thanks for a recipe that will always be a family favorite!
My pleasure . So happy to hear it worked out well for you.
I am making this for the second time and I think this time it is more delicious. thank you for sharing
Can you use chicken breast?!? Thank you!
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! 🙂
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!
Made this with your callaloo recipe. Very happy girlfriend. Your recipes are the best I’ve come across!
4th time making this dish! Thank you so much for the recipe!
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.
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.
This is certainly a great one to try out then, Clara! I do hope you enjoy 🙂
Absolutely delicious flavors!! Definitely will make this for my family again ❤️
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.
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?
So the chocken stock how much the rich only liquide in recipie says just coconut milk what about the water rice ratio
Hi Joe,
Glad you enjoyed it . Do you mean use more chicken in this recipe or more chicken in dutch oven recipes.
you can use more chicken Im glad you enjoy cooking its my favorite to i hope you enjoy your new oven
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!!
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!