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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 554kcal
Author Imma

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

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