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

Cook Time 45

Total Time 1

Servings

Calories 628kcal

Author Imma

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.

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