One Pot Caribbean Jerk Chicken and Rice Recipe

If you love bold, vibrant flavors but also crave a fuss-free weeknight dinner, then this One Pot Caribbean Jerk Chicken and Rice Recipe is about to blow your mind. I absolutely love how everything comes together in a single pot—less cleanup, more flavor. The smoky, spicy jerk chicken paired with creamy coconut rice and hearty beans is just the kind of meal that brings warmth to your table with every bite. Trust me, once you try this, it’ll become your go-to comfort food with a tropical twist.

this Recipe

Ingredients You’ll Need

The ingredients in this One Pot Caribbean Jerk Chicken and Rice Recipe are simple yet vibrant, offering a beautiful blend of spices, creamy coconut, and classic pantry staples. If you keep canned goods and a good jerk seasoning on hand, this becomes an easy weeknight hero! I like to pick a jerk seasoning with a balanced heat level so it’s approachable for all tastes.

• Chicken Thighs: Choose bone-in for extra flavor and juiciness; I recommend skin-on for that crispy sear.
• Jerk Seasoning: This is the star spice blend—look for one with a good balance of heat, allspice, and herbs.
• Salt and Chicken Bouillon: Seasoning layers really make the flavors pop—bouillon adds a rich depth if you have it, but it’s optional.
• Canola Oil: A neutral oil that’s perfect for searing without overpowering the spices.
• Onion and Garlic: The aromatics that build the flavor base—don’t skip them!
• Fresh Thyme or Dried Thyme: Adds a subtle herbal note reminiscent of Caribbean cooking.
• Bay Leaves: Helps develop a gentle earthiness in the rice.
• Long Grain Rice: I prefer rinsing it first to remove excess starch so it stays fluffy and light.
• Coconut Milk: The creamy magic that transforms simple rice into a tropical comfort food.
• Red Kidney Beans: Adds protein, texture, and color—rinse them well to wash away excess salt.
• White Pepper and Creole Seasoning: For a little extra kick and a smoky, spicy undertone.
• Chicken Broth or Water: Broth adds flavor richness, but water works in a pinch.
• Scotch Bonnet Pepper (Optional): The heat lover’s secret weapon—handle carefully and remove before serving.
• Paprika (Optional): Adds a smoky sweetness that’s lovely if you like nuanced layers.
• Green Onion for Garnish (Optional): Adds fresh color and a gentle bite.

Variations

I love how adaptable this One Pot Caribbean Jerk Chicken and Rice Recipe is—you can tweak it based on what you have or your heat tolerance. Here are a few ways I’ve customized it to keep every cook at my table happy.

• Milder Version: When I have guests who shy away from spice, I tone down the jerk seasoning and skip the scotch bonnet pepper entirely. You still get great flavor without the fire.
• Vegetarian Take: Swap the chicken for hearty veggies like roasted sweet potato or plantains and use vegetable broth for a completely meat-free meal.
• Different Beans: Sometimes I swap kidney beans for black beans or pigeon peas depending on what’s in my pantry—any work beautifully here.
• Extra Veggies: Toss in diced bell peppers or diced tomatoes for added color and nutrition; it’s a fun way to bulk it up.

How to Make One Pot Caribbean Jerk Chicken and Rice Recipe

Step 1: Prep and Season the Chicken

When I first tried this recipe, I discovered that making a half-inch slit on each side of the chicken thighs helps them cook faster and more evenly. After rinsing and drying the chicken, sprinkle salt and optional bouillon evenly. Then, rub a generous amount of jerk seasoning all over. You want every bite packed with flavor, so don’t be shy here.

Step 2: Sear the Chicken

Heat about 2 tablespoons of canola oil in your oven-safe pot or Dutch oven over medium-high heat. Add the chicken thighs skin side up and sear about 3 minutes per side until there’s a beautiful golden-brown crust. Be careful not to burn them because that can add bitterness. Once done, set the chicken aside and wipe away any burnt bits from the pan with a paper towel; this helps prevent the rice from tasting bitter later on.

Step 3: Build the Flavor Base

Add the remaining 2 tablespoons of oil, then toss in diced onions, garlic, thyme, and bay leaves. Sauté for 2-3 minutes until soft and fragrant but not browned. This step layers your base flavors—don’t rush it!

Step 4: Combine Rice and Remaining Ingredients

Stir in the uncooked rice and red kidney beans to mix with the aromatics. Then add chicken broth, coconut milk, paprika, white pepper, jerk or Creole seasoning, salt, and optional bouillon powder. Give everything a good stir before nestling the chicken thighs back into the pot on top of the rice. This setup lets the chicken flavors infuse the rice while it bakes.

Step 5: Bake to Perfection

Pop the whole pot into a preheated 350℉ (177℃) oven. Bake uncovered for 30-35 minutes until the chicken is cooked through and the rice is tender and fluffy. Using an instant-read thermometer helps here—I look for 165℉ (75℃) internal temperature for the chicken. After removing from the oven, let it rest for a minute so the rice settles and all the flavors come together beautifully.

How to Serve One Pot Caribbean Jerk Chicken and Rice Recipe

Garnishes

I always sprinkle chopped green onions on top for a pop of fresh color and a light, mild onion bite that complements the rich rice and tender chicken. Sometimes I add a squeeze of lime juice to brighten up the whole dish—it makes all the flavors pop. If you like extra heat, sliced fresh scotch bonnet or a drizzle of hot sauce hits the spot.

Side Dishes

I like to keep it simple with some steamed greens like kale or collard greens dressed in garlic oil—classic pairings that bring balance. A crisp mango salad or a quick cucumber slaw adds a refreshing crunch and a sweet contrast to the spicy jerk.

Creative Ways to Present

For special occasions, I’ve served this in a bright ceramic bowl alongside a tropical fruit salsa made with pineapple and mango—it’s a showstopper. You could also hollow out a pineapple and serve the rice inside for a fun, festive presentation that instantly transports you to the Caribbean coast.

Make Ahead and Storage

Storing Leftovers

Leftovers of this One Pot Caribbean Jerk Chicken and Rice Recipe store beautifully in an airtight container in the fridge for 3-4 days. I like to separate the chicken from the rice if possible, but honestly, it tastes great mixed together too. Just make sure to cool it quickly and refrigerate within two hours.

Freezing

I’ve frozen both cooked rice and chicken separately without losing flavor or texture. Just ensure you cool everything fully before freezing, and store in airtight containers or freezer-safe bags. When thawed, the rice might be a bit softer, but reheating with a splash of water or broth really brings it back to life.

Reheating

I prefer reheating in a skillet over medium heat with a little splash of water or broth to revive the rice’s moisture and keep the chicken juicy. You can also microwave covered for 1-2 minutes but stirring halfway through helps reheat evenly.

FAQs

Final Thoughts

This One Pot Caribbean Jerk Chicken and Rice Recipe is one of those dishes that feels like a little celebration in every bite. I love how easy it is to throw together yet delivers complex flavors that wow my family and friends. Next time you want a hearty, comforting meal with a spicy, tropical punch, give this recipe a try—you’ll wonder why you didn’t sooner. Plus, the one-pot cleanup means you can focus on enjoying good food and great company!

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