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One Pot Caribbean Jerk Chicken and Rice

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.

Course Main
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 -6
Calories 554 kcal
Author Immaculate Bites

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
US Customary - Metric

Instructions

Jerk Chicken Thighs

  1. Preheat Oven to 350 degrees F
  2. 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,

  3. Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)

One Pot Jerk Chicken and Rice

  1. 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

  2. Wipe pan with paper towel or napkin to remove any burns from pan.
  3. 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

  4. And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.

  5. Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.

  6. Garnish  with chopped green onions if desired 

  7. Remove let it cool and serve.