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One Pot Caribbean Jerk Chicken & Rice

One Pot Caribbean Jerk Chicken & Rice

This One Pot Caribbean Jerk Chicken & Rice offers a true flavor explosion with crispy chicken thighs on fragrant rice and beans, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine Caribbean
Servings 6 servings
Calories 628 kcal

Equipment

  • Skillet
  • Dutch oven
  • Oven-safe pot

Ingredients
  

Jerk Chicken Thighs

  • 2.5-3 pounds chicken thighs about 5-6
  • 1.5 teaspoons salt
  • 0.5 teaspoon chicken bouillon optional
  • 1-2 tablespoons jerk seasoning

One Pot Jerk Chicken and Rice

  • 4 tablespoons canola oil
  • 0.5 medium onion, diced
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 2 small bay leaves
  • 2 cups uncooked long grain rice
  • 1 can (13.5-ounce) coconut milk (1¾ cups)
  • 1 can (15.5-ounce) red kidney beans rinsed and drained
  • 1 teaspoon white pepper
  • 1.5-2 teaspoons Creole seasoning or jerk seasoning
  • salt and pepper to taste
  • 2-2.25 cups chicken broth or water. If using 6 chicken thighs, use 2 cups of water.
  • 1 teaspoon chicken bouillon optional
  • 1 whole scotch bonnet pepper optional
  • 1 teaspoon paprika optional
  • 1 green onion for garnish optional

Instructions
 

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: 240servingsCalories: 628kcalCarbohydrates: 68gProtein: 44gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 181mgSodium: 1220mgPotassium: 688mgFiber: 3gSugar: 1gVitamin A: 1727IUVitamin C: 3mgCalcium: 64mgIron: 3mg
Keyword Easy Meal, Gluten-Free, Jerk Chicken, One-Pot, rice, weeknight dinner
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