Description
This One Pot Caribbean Jerk Chicken & Rice recipe combines tender, flavorful jerk-seasoned chicken thighs with fragrant rice cooked in a rich coconut milk and chicken broth mixture. Enhanced with spices, kidney beans, and herbs, this hearty, aromatic dish brings the taste of the Caribbean to your table with minimal cleanup and maximum flavor.
Ingredients
Scale
Jerk Chicken Thighs
- 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6)
- 1½ teaspoons (8g) salt
- ½ teaspoon (2g) chicken bouillon powder (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 (use 2 cups if using 6 thighs)
- 1 teaspoon (4g) chicken bouillon powder (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 green onion for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 350℉ (177℃) to prepare for the final cooking stage.
- Prepare Chicken: Wash the chicken thighs thoroughly. To speed cooking and ensure thorough seasoning, make a ½-inch slit on either side of the bone in each thigh. Pat dry with a paper towel, then season both sides with salt (about 1½ teaspoons) and optional chicken bouillon powder.
- Season Chicken: Generously rub both sides of the chicken thighs with jerk seasoning to build robust Caribbean flavors.
- Brown Chicken: Heat about 2 tablespoons of canola oil in a skillet, Dutch oven, or any oven-safe pot over medium-high heat. Place the chicken skin-side up and brown for approximately 3 minutes per side, taking care to avoid burning. Remove chicken from the pan and set aside.
- Clean Pan: Wipe the pan with a paper towel or napkin to remove any burned bits that could affect the flavor or texture.
- Sauté Aromatics: Add the remaining 2 tablespoons of oil to the pan. Sauté diced onions, thyme, minced garlic, and bay leaves until softened but not golden, about 2-3 minutes.
- Add Rice and Beans: Stir in the uncooked rice and rinsed kidney beans, coating them well with the aromatics and oil.
- Add Liquids and Seasonings: Pour in the chicken broth, coconut milk, paprika (if using), white pepper, Creole or jerk seasoning, salt, and optional chicken bouillon powder. Stir gently to combine all ingredients evenly.
- Return Chicken to Pot: Nestle the browned chicken thighs back into the pot on top of the rice mixture. Add the optional whole scotch bonnet pepper for added heat, if desired.
- Bring to Boil: Place the pot on the stovetop and bring the mixture to a gentle boil to start the cooking process.
- Bake in Oven: Transfer the pot to the preheated oven and cook uncovered for 30-35 minutes or until the chicken is fully cooked and the rice has absorbed the liquids.
- Rest and Garnish: Remove the pot from the oven and let it rest for one minute. Garnish with chopped green onion if desired, then serve hot.
Notes
- You can substitute jerk seasoning with Creole, taco, or any favorite spice mix to suit your taste preferences.
- Slitting the chicken thigh meat before searing helps reduce cooking time and allows seasonings to penetrate better.
- Rinsing the rice before cooking removes excess starch, resulting in fluffier rice.
- Use an instant-read meat thermometer to ensure chicken reaches an internal temperature of 165℉ (75℃) for safety.
- Nutritional values provided are rough estimates and can vary based on specific brands and ingredient choices.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
