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.
Amanda says
I made this on Friday and I cannot tell you how amazing it came out!!! My husband and I will no longer be ordering out Jerk Chicken and rice & peas, we rather home made!
ImmaculateBites says
AWESOME! Homemade is the BEST! Thank you so much for the feedback!
Brooke says
Wow… this was awesome! I have a pretty good rice and peas recipe (using pigeon peas) and a separate one for jerk chicken thighs, so I end up putting the chicken on top of the rice at the end, but this recipe combined the rice/peas and chicken together perfectly! I did still use the pigeon peas (which is traditional in many Caribbean rice and peas dishes outside of Jamaica – my husband doesn’t like the larger red beans), and I marinaded my boneless, skinless chicken thighs overnight in a store-bought jerk sauce, but otherwise I followed the recipe to the “T” and picky hubby is in love. Thank you!
ImmaculateBites says
My pleasure! Glad to hear it was a hit with hubby and everything worked out well for you. Thanks Brooke, for taking the time to share your thoughts with us.
Becky says
Maybe I missed it, but when do you add the creole spice? Thanks!
ImmaculateBites says
You use the creole salt/spice to salt the chicken – use salt instead if you do not have creole salt.
Julie @ Cooks with Cocktails says
I made this the other night and it turned out fabulous! We all loved it and it will be on the regular dinner rotation from now on! Thanks for such a great recipe that satisfies my caribbean food craving!
ImmaculateBites says
Awesome! Glad you enjoyed it julie
Lisa says
Hello Imma! I made this dish tonight – the flavor was wonderful but I had problems with the rice cooking evenly. In some places the rice was done and in others (especially near the chicken) the rice was still crunchy and undercooked. Any idea what I may have done wrong? If really like to figure this out because otherwise it was fantastic!!!
ImmaculateBites says
Sorry to hear about this. It might be the oven temperature or the pan. I like to use cast iron or dutch oven – even cooking and it always turns out great.
Paul says
Since coming back from Jamaica with the kids for the school break, I’ve been searching the net for anything that might remind me of our great time there….and I found it! For my birthday, I made this dish today…and I’m hooked!
Thanks for sharing with us this fun and easy meal.
It’s all smiles and “No Problem”
Paul
ImmaculateBites says
Hi Paul!
All smiles here too! So happy it worked out well for you. Thanks for taking the time to share your thoughts with us.
Nicholas J says
This is such an amazing recipe. As a student and rugby player I am always looking for new relatively quick and healthy recipes. I substituted the thighs for chicken breasts.
One word……AMAZING!
ImmaculateBites says
AWESOME!!! So glad to hear this. Thanks for taking the time to provide feedback!
Ginelle says
If i dont have any coconut milk, do you think subbing for more chicken stock would dramatically alter the taste? Or what about regular milk?
ImmaculateBites says
Chicken stock would do just fine . I have made it with chicken stock before and didn’t hear a single complain. Never tried it would regular milk. Do let me know how it all works out for you. Thanks!
Monique says
This was an excellent dish, and only ONE pan!!!… I didn’t have a creole seasoning but I made a blend from ground seasoning pepper, turmeric, ginger powder, parsley powder, ground ginger, pepper flakes, and cinnamon powder, they added to the jerk chicken flavor and overall taste of the rice.
This is a must repeat!!!
Linda Myers says
I am anxious to try this recipe but I was a little confused as to whether you brown the thighs on both sides or just skin side up?? Is it three minutes per side or three minutes per thigh?
ImmaculateBites says
So sorry about the confusion . I brown both sides 🙂 3 -5 minutes per side or until it is slightly brown on each side . Hope this helps
Eva Lewis says
This was also my question I’m really excited to try this tonight
ImmaculateBites says
Hi Eva!
Let me know how it works out for you. Happy Cooking !!!
Alexcia says
I made this tonight after finding this on pintrest. I used what I had on hand which was a bit different from original recipe….it was still delicious. Wish I could post a picture of how it came out!!!!!
ImmaculateBites says
I would have love to see it too! Maybe next time. Thanks for taking the time to share with us
Dawn Liddell says
Hi, I have this dish is currently in the oven. Question: I mixed up a homemade batch of jerk seasoning. Is there a different way of preparing when you have separate jerk seasoning… if that makes sense? I hope my batch turns out good. 🙂
ImmaculateBites says
Hi Dawn! Do you mean preparing the chicken and rice with different jerk seasoning?
yvette layne says
Thanks for replying 🙂 I decided to go ahead and cook this delicious looking dish as per your directions. I will post the outcome after dinner tomorrow. Trying to prepare my meals a day or two ahead. I look forward to following some of your other recipes as well! thanks again-
Yvette
yvette layne says
Can this dish be cooked in a slow cooker? If so, what additional steps do I need to take-if any; further would i have to alter any portion of the recipe? thanks!
ImmaculateBites says
Sorry, I have not tried this technique using a slow cooker yet. So would not be able to confirm .
Laura says
I made this tonight and it was absolutely delicious! So flavorful, plenty of heat but not too spicy that you can’t enjoy the flavored.
I did want to add one comment that I didn’t see mention of in any of the above comments. I made this in my cast iron skillet. I have a very large one, the largest I could buy. Once the liquids were all added, it was nearly spilling over. Once I started to add the chicken back in had I not ladled out some of the liquid it would have spilled over. I ladled out a small bowl and over the time it was in the oven, I added back in as the rice absorbed the liquid. I just feel that’s worth mentioning.
ImmaculateBites says
I do use a 12 inch cast iron skillet but have never had that happen.But it’s always good to know and it will definitely benefit someone. Thank you so much for the feedback Laura . Always appreciated!!!
Alexcia says
I thought mine was going to spill over as well but it worked out perfectly after it cooked in the oven
ImmaculateBites says
So glad to hear it worked out well.