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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 6
Calories 554kcal
Author Imma

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

Serving: 250g | Calories: 554kcal | Carbohydrates: 81g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 44mg | Sodium: 345mg | Potassium: 703mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1165IU | Vitamin C: 7.3mg | Calcium: 78mg | Iron: 3.9mg