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
[adthrive-in-post-video-player video-id=”jTCYDYNO” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”One Pot Caribbean Jerk Chicken & Rice” description=”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.”]
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.
Lei says
My first time attempting jerk chicken and you had me looking like a professional chef! This dish was truly amazing and I am now sharing it with friends and family. thank you. Can’t wait to try your other recipes.
imma africanbites says
Awww, glad I can be of help in my own little way, Lei. Glad it turned out great for you. See you around! 😉
Esha says
Hi I tried the jerk chicken recipe.. to my surprise I the rice was uncooked once I took it out of the oven after 35 mins.. tried keeping it in fir longer , it was still very raw. Finally had to cook it on the gas for ten minutes. I don’t know wht my rice don’t cook inspire if following your recipe to the tee..
The final results were yummyyyy. Though
Sally says
Mine turned out the same and ended up removing the thighs and cooking the rice covered with foil to get it cooked through. I used long grain brown rice which usually takes longer anyways. It really was so delicious and now I know how to adjust!!
Lisa says
I made a dish similar to this but used jasmine rice, same issue….not done! Second time around, I boiled the water or chicken broth then poured over the rice. Perfection!!
Tina says
I make my own jerk chicken recipe on a weekly basis it’s my family favourite my daughters now cook it for their families. I tried this recipe and was delicious and a big hit with my household.
Will be making again soon.
imma africanbites says
Thank you so much for taking the time to let me know, Tina! I appreciate it.
Priscilla says
I REALLY don’t like the taste of coconut…. does the coconut milk give the dish a coconut taste? i’ve never had it before.
Also, some peoples photos show it being super watery, is that how it’s supposed to be or is that before its cooked?
ImmaculateBites says
Hi,The coconut flavor here is really subtle. You may replace with water or broth. It’s before it’s cooked . After cooking it should look like the pictures shown.
Kaze says
I impressed a ‘hard-to-impress’ person and the person packed all the left overs 🙂 Thanks for a great recipe! I used the Homemade Jerk Seasoning Recipe, fresh Thyme for the rice portion, and Basmati white rice (it’s what I had). The spices light up all the sensory nerves!
imma africanbites says
That sounds like a winning moment for us, Kaze! Thank you for all the wonderful words.
Jenna says
Hi!
Can I make any of this ahead of time?
Thanks 🙂
imma africanbites says
Yes, you sure can. Happy cooking!
Jomo says
I made this today and it was sooooooooooo good.
And easy, too.
I am NOT a cooker, by the way, so you did a great job with the recipe explaining the do’s and don’ts.
I used the chicken breasts we had on hand and it came out very tasty.
Thanks for taking all the time to explain the smallest details.
I am going to try your Ethiopian lentils and the easy Injera, next.
imma africanbites says
Glad it turned out great for you, Jomo! Can’t wait for you to try other recipes on my blog. Happy cooking!
Mark Cross says
Wow! Just made this tonight after looking for a recipe for chicken thighs. My 18 year old son and one of his best friends cleaned their plates and then went and piled on another load that then proceeded to plow through with no problem, and I thought there would be leftovers. This will be a new regular part of my repertoire
Thank you so much for this recipe.
imma africanbites says
Thanks for taking the time to share your feedback for this recipe, Mark. This recipe is always a hit.
Akua says
I made this last weekend. So delicious! From one African to another thanks, Imma!
ImmaculateBites says
Awesome! Thanks my African Sister!!!
Liz Parsons says
Thank you for the recipe. I have a couple of questions that I probably should have asked before I started cooking.
1. When do you add the bay leaves?
2. Do you really need 1/4 cup of canola oil? When do you use it?
3. In your pic it shows onions that are not diced, is that okay?
4. When do you add the creole spice?
5. Didn’t have scotch bonnet peppers so I used scotch bonnet pepper sauce. I can smell the heat/spice while it’s cooking in the oven. Hope it’s not too hot.
I added a little more jerk seasoning to the pot before putting it in the oven…. let’s see how it goes LOL!
It’s currently cooking in the oven so I will come back and let you know how it goes
ImmaculateBites says
Hi Liz, Sorry about the confusion. Hope everything worked out well for you. Have updated recipe to make it clearer. Thank you so much!!!
Joey F says
Hi Imma,
Thank you so much for sharing this delicious recipe. Absolutely amazing!! Will definitely be a staple to our routine. Such flavors just misssing the sea breeze! :))
ImmaculateBites says
Awesome! So happy to hear it worked out well for you. Thanks Joey!
Carmel says
I made this last night and it was so, so good. The hubs was skeptical due to the coconut milk, but he loved it. I, too, had an issue with overflowing my pan. I thought my iron skillet looked to be 12”, but it was actually only 10.5”. I used the other commenter’s idea and withheld about a half cup of liquid and added it halfway through. My cook time was almost double yours, but it could have been my oven. All in all, this was seriously delicious and I will be happy to make it again. Maybe use my giant 13” skillet next time.
Thank you for sharing this!
ImmaculateBites says
Awesome! Glad to hear it worked out well for you – it’s best when you use a 12 inch dutch oven . Thanks for taking the time to let me know.
Celeste Le Noir says
Sooo incredibly good!! Don’t forget to add the Creole seasoning! I almost did since it wasn’t listed with the rest of the ingredients in step 9. Neither was fresh ground pepper. I know it says to add the rest of the ingredients but then goes on to list all of the remaining ingredients except these things so it’s easy to forget. Didn’t realize this until I had already put it in the oven but I still added them anyway. Turned out amazing!!
ImmaculateBites says
Awesome! Glad to hear it worked out well for you. Will definitely update recipe to make it clearer. Thanks for taking the time out to provide feedback.
Tiffany says
Two questions! Number one do you put any oil in the skillet when you sear the chicken and also do you sear both sides or only the bottom side?? Thank you! I’m making this tomorrow night can’t wait!
Judy says
I made this last week and it was simply out of this world. My hubby loved it and kept coming back for more. I will definitely make it again . Planning to double the portion. How long then will I have to bake it? Thanks Imma , you’re so awesome!!!
ImmaculateBites says
Aww thanks Judy. The baking time should be the same, if you are using a large pot or pan .
Adalia says
I only have a 10 in iron skillet not at 12 in. I want to halve the amount of rice and peas. Any suggestion on the cooking time? Do you think I should leave it the same? Also, do you think it makes a difference if I use jasmine rice?
ImmaculateBites says
The cooking time would remain the same- and jasmine rice works just fine .
Cathy Mockler says
Ohhh myyyy goooodness! This is your 3rd chicken recipe Ive tried this week. So delicious, so different from the ho hum tired recipes Im used to. Followed recipe exactly as written EXCEPT I used peas in place of kidney beans, cause Ive disliked them since childhood. Thank you for such a delicious way to celebrate my daughters birthday. She and my son are both chefs and they and my husband loved it. YUM!!!
Kayla says
This is fantastic! I’ve made a couple of times. The first two time, my rice was a little overcooked. So the next time, I reduced the amount of chicken broth. Used only 2 cups instead of 2and a half. Still used the entire cam of coconut milk. Came out perfect!
ImmaculateBites says
Awesome! Happy to year it worked out for you third time around Kayla. Thanks for taking the time to provide feedback! We all learn and grow from it. Take care!