Description
This One Pot Caribbean Jerk Chicken & Rice is a flavorful and hearty dish combining tender, spiced chicken thighs with fragrant long grain rice cooked in coconut milk and seasoned with traditional Caribbean spices. Perfectly browned and oven-finished, it delivers vibrant island flavors in a simple, all-in-one meal that’s easy to prepare and sure to impress.
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 (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) (If using 6 chicken thighs, use 2 cups of water)
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 green onion for garnish (optional)
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 350℉ (177℃). Wash the chicken thighs and for faster cooking, make a ½-inch slit into the meat on either side of the bone. Pat them dry with a paper towel and season with salt (about 1½ teaspoons) and optional bouillon powder.
- Season Chicken: Rub both sides of the chicken thighs generously with jerk seasoning to infuse the meat with rich Caribbean flavors.
- Brown Chicken: Heat about 2 tablespoons of canola oil in a skillet, Dutch oven, or oven-safe pot. Place the chicken thighs skin side up and brown them for about 3 minutes on each side, ensuring you achieve a golden crust without burning. Remove the chicken and set aside.
- Prepare Aromatics: Wipe the pan clean with a paper towel to remove any burnt bits. Add the remaining 2 tablespoons of oil along with diced onion, thyme sprig, minced garlic, and bay leaves. Sauté until the onions soften and become translucent, about 2-3 minutes, taking care not to brown too much.
- Add Rice and Beans: Stir in the uncooked long grain rice and kidney beans, allowing them to mix well with the aromatics and absorb some flavor.
- Add Liquids and Seasoning: Pour in the chicken broth (or water), coconut milk, paprika, white pepper, jerk or Creole seasoning, salt, and optional chicken bouillon. Stir everything together thoroughly.
- Combine and Boil: Return the browned chicken thighs to the pot, nestling them on top of the rice mixture. Bring the entire pot to a boil on the stovetop.
- Bake in Oven: Transfer the pot to the preheated oven and cook uncovered for 30-35 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165℉ (75℃) for safety.
- Rest and Garnish: Remove the pot from the oven and let it rest for a minute. Garnish with chopped green onions if desired, then serve hot, enjoying the vibrant flavors of Caribbean jerk chicken and creamy coconut rice.
Notes
- Feel free to replace the jerk seasoning with Creole, taco, or your favorite spice mix to vary the flavor.
- Making a ½-inch slit in the chicken thigh meat on both sides before searing speeds up cooking and allows better seasoning penetration.
- Rinse the rice thoroughly to remove excess starch, yielding fluffier rice in the final dish.
- Use an instant-read meat thermometer to ensure the chicken reaches the safe internal temperature of 165℉ (75℃).
- Nutritional information is approximate and can vary significantly by product brand and ingredient variations.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg
