One Pot Caribbean Jerk Chicken & Rice
A flavorful, one-pot meal that captures the essence of Caribbean cuisine with juicy chicken, fragrant rice, and spicy jerk seasoning.
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.
Notes
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.