One Pot Caribbean Jerk Chicken and Rice Recipe

If you’re craving a meal that’s packed with vibrant flavors but still simple enough to whip up any night, you’re going to adore this One Pot Caribbean Jerk Chicken and Rice Recipe. I absolutely love how this dish brings a little island magic straight to your kitchen without a ton of fuss. Imagine tender, spicy jerk chicken nestled on fluffy, aromatic rice enriched with coconut milk and beans—all cooked in just one pot. It’s a game-changer for busy weeknights or when you want impressive flavors without the hassle.

this Recipe

Ingredients You’ll Need

The magic of this One Pot Caribbean Jerk Chicken and Rice Recipe lies in its simple yet bold ingredients that work together to layer sweetness, spice, and earthiness. When shopping, look for quality jerk seasoning and fresh thyme if you can—fresh herbs make a noticeable difference!

• Chicken thighs: They stay juicy and flavorful—it’s key for tender meat that doesn’t dry out.
• Jerk seasoning: This is the heart of the recipe—choose a good blend or make your own for the best taste.
• Onion: Adds sweetness and depth; I prefer yellow or white for sautéing.
• Garlic: Essential for that aromatic punch that wakes up the dish.
• Fresh thyme: If possible, fresh really elevates the flavor here.
• Bay leaves: Small but mighty, they add an earthy background note.
• Long grain rice: Rinsed before cooking for fluffier texture.
• Coconut milk: Creamy richness that perfectly balances the heat.
• Red kidney beans: Adds heartiness and a nice contrast to the rice and chicken.
• Chicken broth or water: To cook the rice and infuse more flavor.
• Paprika: Optional but adds lovely smoky warmth.
• White pepper & Creole seasoning: Layers of flavor beyond the main jerk spices.
• Scotch bonnet pepper: Optional, but if you like it spicy, this is the real deal.
• Green onion: A fresh, colorful garnish that brightens the dish perfectly.
• Canola oil: Neutral oil for searing the chicken and sautéing aromatics.

Variations

One of the things I love about this One Pot Caribbean Jerk Chicken and Rice Recipe is how easy it is to make it your own. Whether you want it spicier, milder, or vegan-friendly, there’s a tweak for everyone.

• Make it milder: Skip the scotch bonnet and reduce the jerk seasoning for a gentler spice that’s still full of flavor.
• Use chicken breasts: If you prefer leaner cuts, just be mindful to reduce cooking time so it doesn’t dry out.
• Swap beans: Pinto or black beans work beautifully if you want a different texture or color.
• Make it vegan: Replace chicken with hearty vegetables like cauliflower florets or chickpeas, and use vegetable broth instead of chicken stock.

How to Make One Pot Caribbean Jerk Chicken and Rice Recipe

Step 1: Seasoning and Browning the Chicken

Start by washing and drying your chicken thighs thoroughly. I learned that making a small ½-inch slit on either side of the bone speeds up cooking and helps the seasoning soak in better. Rub the chicken evenly with salt and jerk seasoning—you want a good coating without it being overwhelming. Heat 2 tablespoons of canola oil in a sturdy oven-safe skillet or Dutch oven, then brown the chicken skin side up for about 3 minutes per side. This step locks in juicy flavor and gives you those beautiful caramelized edges that I can’t resist. Remove the chicken and set it aside while you prep the aromatics.

Step 2: Sauté Aromatics and Toast Rice

Wipe out any burnt bits from the pan with a paper towel to keep flavors clean. Add the remaining 2 tablespoons of oil, then toss in diced onions, fresh thyme, minced garlic, and bay leaves. Sauté just until the onions are soft and translucent—about 2 to 3 minutes—but don’t let them get golden; you want a gentle sweetness without bitterness. Now, stir in the rinsed rice and kidney beans, letting the rice toast lightly for a minute or two to boost its nutty flavor. This trick always yields fluffier rice in my experience.

Step 3: Combine and Cook in One Pot

Pour in the chicken broth, coconut milk, and sprinkle in the white pepper, Creole seasoning, paprika, and any extra jerk seasoning you want to boost the heat. Season with salt and optional chicken bouillon for that extra savory punch. Place the browned chicken back on top of the rice mixture, then stir gently just to distribute spices without disturbing the chicken too much. Bring everything to a boil on the stovetop, then transfer your pot uncovered to a preheated 350℉ (177℃) oven. Let it cook for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165℉ and the rice is tender and fragrant.

Step 4: Rest and Garnish

Once out of the oven, let the dish rest for a minute or two—this helps the rice set and the flavors mingle even more. I love topping it with fresh chopped green onions for a pop of color and a mild bite that lifts the rich, spicy flavors.

How to Serve One Pot Caribbean Jerk Chicken and Rice Recipe

Garnishes

I’m a big fan of finishing this with chopped green onions for freshness and occasionally a squeeze of fresh lime to add a zesty brightness that cuts through the creamy richness. If you’re feeling adventurous, a few fresh cilantro leaves or even some sliced avocado make it feel extra special.

Side Dishes

Even though this One Pot Caribbean Jerk Chicken and Rice is a meal on its own, I often pair it with a crisp green salad or some sautéed greens like kale or spinach to balance the spices. For festive occasions, fried plantains or a fresh mango salsa bring sweetness and texture contrast that my family adores.

Creative Ways to Present

On special nights, I like to serve this dish in individual cast iron skillets or colorful bowls layered with extra beans and herbs on top. Adding a lime wedge on the side not only looks beautiful but invites everyone to customize their own bites.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and because it’s a one-pot meal, it keeps really well without drying out. You’ll find the flavors deepen overnight, making next-day servings even more delicious.

Freezing

This recipe freezes wonderfully, which is a lifesaver for me on hectic weeks. Just portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating — the chicken stays tender, and the rice preserves its moisture.

Reheating

I reheat leftovers gently on the stovetop with a splash of water or broth to bring back creaminess. Microwave works too—just cover and heat in short bursts to avoid drying out the chicken or rice.

FAQs

Final Thoughts

This One Pot Caribbean Jerk Chicken and Rice Recipe holds a special place in my kitchen because it’s like a quick vacation in a bowl. The blend of spicy, sweet, and creamy flavors comes together so beautifully, and it’s a recipe that never fails to delight friends and family alike. If you’ve been on the hunt for an easy, flavorful dish that brings a little sunshine on busy nights, I wholeheartedly recommend giving this one a try—you’ll be so glad you did.

Print