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
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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.
Claudette says
This dish is delicious and simple to prepare. Thank you!
ImmaculateBites says
Glad to hear this . Thanks so much.
Nadia says
I would really love to make this for me and my housemates but one of them is allergic to coconut. What would be the best alternative for that?
Thank you!
ImmaculateBites says
Hello! Just use chicken stock- reduce liquid by 1/4 cup . Enjoy!
Zalhe Blower says
I just made this dinner and it was amazing, the recipe was so easy to follow. I made enough for 2 people by just using 1cup of rice, I used the whole tin of coconut milk and less water. I will definitely do this again.
Judith says
I’ve heard of Jerk chicken but never tried, it’s Amazingly delicious! My boys plus husband loved it! It was my first time so I prepared a small portion, they had to wait for a second round!!! Thank you
Nardeyah says
I really liked this recipe my favorite. With all my favorite flavors etc scorch bonnet. Bonjour.
Imma Adamu says
Thank you so much!
Cathy says
I am making this recipe tonight for about the 8th time! It turns out perfect every time! So delicious! The only thing that I do different is add jalapeno peppers instead of Scotch bonnet, since my family is not real big on spice. Thank you so much for this recipe!
ImmaculateBites says
8th time? OMG. Thanks for letting me know.
Cathy says
I’m making it again tonight as my son is home for a visit and requested it! He was craving this dish from the last time I made it when he was here 🙂 You have really outdone yourself with this recipe it is foolproof! And so easy all in one pot
Felicia says
This was a crowd pleaser thanks so much
ImmaculateBites says
Glad to hear this .
Tamara M. says
This was delicious! I didn’t have white pepper so I used ginger. I also added red and green peppers. My brother and niece enjoyed dinner with me! Thank you for sharing!!!!
ImmaculateBites says
Glad it worked out well for you. Thanks for taking time out to share this with us.
Don says
Can I use wild rice in this recipe? Will the cooking time change?
ImmaculateBites says
The cooking time and liquid measurements will change for sure . Sorry, I can’t give you exact details because I have never used wild rice in this recipe .
Vanessa says
I am so excited to try this recipe. I don’t have any coconut milk, would I still be able to make this or would it mess it up by not having the coconut milk?
ImmaculateBites says
You can but with slight difference in taste. Just replace with 1 1/3 cups chicken broth or water.
Michelle says
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?
ImmaculateBites says
I would use half or a 1/3 of it and replace the rest of the liquid with water.
Michelle Baudean says
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!
ImmaculateBites says
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!
Michelle Baudean says
Thank you for your reply! I am making tonight for our Hamilton viewing party!
Michelle says
Update: We absolutely loved it! Next time I’ll make with plantains on the side!
ImmaculateBites says
Yes it works perfectly with plantains. Thanks for the feedback.
Nabiha Tariq says
this is good, but would definitely add more spices
ImmaculateBites says
Thanks Nabiha! Feel free to adjust the seasoning to suit your taste buds.
Elizabeth says
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!
ImmaculateBites says
Awesome! Thank you so much.
Leslie says
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.
ImmaculateBites says
Oh that sounds Lovely!!! I think I would try out this vegan version of yours soon. Thanks for sharing, Leslie!
Richie says
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 :((
Open minded says
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.