Why Make This Recipe
One Pot Caribbean Jerk Chicken & Rice is a flavorful dish that captures the essence of Caribbean cuisine. It’s a complete meal cooked in one pot, making cleanup easy. The combination of juicy chicken, fragrant rice, and spicy jerk seasoning brings a burst of flavors that will transport you right to the islands. This dish is perfect for a family dinner or for sharing with friends.
How to Make One Pot Caribbean Jerk Chicken & Rice
Ingredients
- 2.5-3 pounds chicken thighs (about 5-6)
- 1.5 teaspoons salt
- 0.5 teaspoon chicken bouillon (optional)
- 1-2 tablespoons jerk seasoning
- 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 13.5-ounce can coconut milk
- 1 15.5-ounce can 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)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon paprika (optional)
- 1 green onion for garnish (optional)
Directions
- Preheat the oven to 350 degrees F (177 degrees C).
- Wash the chicken thighs and make a 0.5-inch slit into the meat on either side of the bone, then pat them dry.
- Season the chicken with salt and chicken bouillon powder. Rub both sides with jerk seasoning.
- Add oil to a skillet or Dutch oven and brown the chicken thighs for 3 minutes on each side, then set aside.
- Wipe the pan clean, add more oil, then sauté the onions, thyme, garlic, and bay leaves for 2-3 minutes.
- Add the rice and beans, then include all remaining ingredients, including the browned chicken.
- Bring the mixture to a boil, then transfer it to the oven.
- Cook uncovered for 30-35 minutes or until the chicken is fully cooked.
- Let it rest for a minute after removing from the oven. Garnish with chopped green onions if desired, and serve.
How to Serve One Pot Caribbean Jerk Chicken & Rice
This dish can be served hot, straight from the oven. It’s great on its own, but you can pair it with a side of fresh salad or fried plantains for a complete Caribbean experience. The colorful presentation and rich flavors will surely impress your guests.
How to Store One Pot Caribbean Jerk Chicken & Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. You can also freeze the dish for up to three months. Just make sure to store it in a freezer-safe container.
Tips to Make One Pot Caribbean Jerk Chicken & Rice
- For a spicier dish, keep the scotch bonnet pepper whole during cooking; this will infuse heat without overwhelming the dish.
- If you want more veggies, you can add bell peppers or peas along with the rice.
- Let the chicken marinate in the jerk seasoning for a few hours or overnight for deeper flavor.
Variation
You can substitute chicken thighs with chicken breasts if you prefer a leaner option. Additionally, feel free to use different types of beans or switch the rice to brown rice for added nutrition.
FAQs
Can I use other types of meat?
Yes! You can use chicken breasts, pork, or even tofu for a vegetarian version.
What if I don’t have jerk seasoning?
You can make a homemade blend with spices like allspice, thyme, cinnamon, nutmeg, and pepper. Look online for easy jerk seasoning recipes.
How spicy is this dish?
The spice level depends on the amount of jerk seasoning used and whether you include the scotch bonnet pepper. You can adjust these to your taste.
One Pot Caribbean Jerk Chicken & Rice
Ingredients
Main Ingredients
- 2.5-3 pounds chicken thighs about 5-6 thighs
- 1.5 teaspoons salt
- 0.5 teaspoon chicken bouillon optional
- 1-2 tablespoons jerk seasoning
- 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 13.5-ounce can coconut milk
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 teaspoon white pepper
- 1.5-2 teaspoons Creole seasoning or jerk seasoning
- to taste salt and pepper
- 2-2.25 cups chicken broth or water
- 1 whole scotch bonnet pepper optional
- 1 teaspoon paprika optional
- 1 green onion for garnish optional
Instructions
Preparation
- Preheat the oven to 350 degrees F (177 degrees C).
- Wash the chicken thighs and make a 0.5-inch slit into the meat on either side of the bone, then pat them dry.
- Season the chicken with salt and chicken bouillon powder. Rub both sides with jerk seasoning.
Cooking
- Add oil to a skillet or Dutch oven and brown the chicken thighs for 3 minutes on each side, then set aside.
- Wipe the pan clean, add more oil, then sauté the onions, thyme, garlic, and bay leaves for 2-3 minutes.
- Add the rice and beans, then include all remaining ingredients, including the browned chicken.
- Bring the mixture to a boil, then transfer it to the oven.
- Cook uncovered for 30-35 minutes or until the chicken is fully cooked.
- Let it rest for a minute after removing from the oven. Garnish with chopped green onions if desired, and serve.