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One Pot Caribbean Jerk Chicken & Rice

Enjoy 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.
Course Main
Cuisine Caribbean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 628kcal
Author Imma

Ingredients

Jerk Chicken Thighs

  • 2½-3 pounds (1-1.5k) chicken thighs (about 5-6)
  • 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.

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.

Nutrition

Serving: 240g | Calories: 628kcal | Carbohydrates: 68g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 1220mg | Potassium: 688mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1727IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 3mg