Description
This One Pot Caribbean Jerk Chicken & Rice is a flavorful, hearty dish featuring tender chicken thighs seasoned with spicy jerk seasoning, cooked together with long grain rice, coconut milk, kidney beans, and fragrant herbs. The meal is made conveniently in one oven-safe pot, combining rich Caribbean-inspired spices with creamy coconut and smoky paprika for an authentic and satisfying dinner.
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)
- 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 the Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the chicken and rice.
- Prepare Chicken Thighs: Wash the chicken thighs and for faster cooking, make a ½-inch slit on either side of the bone. Pat the chicken dry with a paper towel, then season with about 1½ teaspoons salt and optional bouillon powder. Rub both sides of each thigh with a generous amount of jerk seasoning.
- Brown the Chicken: Heat about 2 tablespoons of canola oil in a skillet, Dutch oven, or oven-safe pot over medium-high heat. Place the chicken thighs skin side up in the hot oil. Brown for about 3 minutes on each side carefully to avoid burning, then remove chicken and set aside.
- Prepare the Aromatics: Wipe the pan clean with a paper towel. Add the remaining 2 tablespoons of oil, then sauté diced onion, fresh thyme (or dried), minced garlic, and bay leaves until soft but not golden, about 2-3 minutes.
- Add Rice and Beans: Stir in the uncooked long grain rice and rinsed kidney beans into the sautéed aromatics. Mix well to combine flavors.
- Add Liquids and Seasonings: Pour in the chicken broth (or water), coconut milk, paprika (if using), white pepper, jerk or Creole seasoning, salt, and chicken bouillon (if using). Stir gently to combine, then place the browned chicken thighs back into the pot on top of the rice mixture. Bring everything to a boil on the stovetop.
- Bake the Dish: Transfer the oven-safe pot to the preheated oven and cook uncovered for 30-35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165℉ (75℃).
- Rest and Garnish: Remove the pot from the oven and let rest for a minute. Garnish with chopped green onions if desired and serve hot.
Notes
- Feel free to substitute jerk seasoning with Creole, taco, or your favorite spice mix for different flavor variations.
- Making a ½-inch slit in the chicken thigh meat on both sides before searing helps the chicken cook faster and more evenly.
- Rinsing the rice before cooking removes excess starch and results in fluffier rice.
- Using an instant-read meat thermometer ensures the chicken is safely cooked to an internal temperature of 165℉ (75℃).
- Nutritional information provided is an estimate and can vary based on specific product brands and portion sizes.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg
