Description
This flavorful One Pot Jerk Chicken and Rice recipe combines tender chicken thighs marinated in spicy jerk seasoning with aromatic rice, kidney beans, and coconut milk. Cooked together in one pot, this dish makes for a hearty, easy-to-make Caribbean-inspired meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 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
- 4 tablespoons (60ml) canola oil, divided
- 1 teaspoon (4g) chicken bouillon (optional, added later)
- Salt and pepper to taste
- 1 teaspoon (6g) paprika (optional)
- 1 teaspoon (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- 1 whole scotch bonnet pepper (optional)
Aromatics and Base
- ½ medium onion, diced
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 2 cloves garlic, minced
- 2 small bay leaves
Rice and Beans
- 2 cups (360g) uncooked long grain rice
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 13.5-ounce can coconut milk (1¾ cups)
- 2-2¼ cups (470-530ml) chicken broth or water (use 2 cups if using 6 chicken thighs)
Garnish
- 1 green onion, chopped (optional)
Instructions
- Preheat the Oven: Set your oven to 350℉ (177℃) to prepare for baking the chicken and rice dish.
- Prepare Chicken Thighs: Wash the chicken thighs and make a ½-inch slit on either side of the bone for faster cooking. Pat dry with paper towels. Season both sides with salt and optional chicken bouillon, then rub a generous amount of jerk seasoning onto the thighs.
- Brown the Chicken: Heat 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 into the hot oil and brown for about 3 minutes per side carefully to avoid burning. Once browned, remove the chicken and set aside.
- Sauté Aromatics: Wipe the pot clean, then add the remaining 2 tablespoons of oil. Sauté diced onion, thyme, garlic, and bay leaves for 2-3 minutes until softened but not browned.
- Add Rice and Beans: Stir the uncooked long grain rice and rinsed kidney beans into the sautéed aromatics, mixing well to combine the flavors.
- Add Liquids and Seasonings: Pour in the chicken broth or water, coconut milk, optional paprika, white pepper, Creole or jerk seasoning, salt, and optional chicken bouillon. Stir gently to mix everything together. Nestle the browned chicken thighs on top of the rice mixture in the pot. Bring the entire mixture to a boil over 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 allow it to rest for a minute. Garnish with chopped green onions if desired, and serve immediately while hot.
Notes
- For extra heat, include the whole scotch bonnet pepper in the pot while baking, but be careful not to burst it for a milder spice.
- Make slits in the chicken thighs for quicker and more even cooking.
- If you don’t have an oven-safe pot, use a skillet to brown the chicken then transfer everything to a baking dish covered tightly with foil.
- You can substitute long grain rice with basmati or jasmine for a slightly different texture.
- Adjust jerk and Creole seasonings to your spice preference.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
