Description
This One Pot Caribbean Jerk Chicken & Rice recipe combines bold flavors of jerk seasoning with tender chicken thighs and fragrant coconut rice, all cooked together for a flavorful and satisfying dish.
Ingredients
Units
Scale
Jerk Chicken Thighs
- 2 1/2–3 pounds (1-1.5k) chicken thighs (about 5-6)
- 1 1/2 teaspoons (8g) salt
- 1/2 teaspoon (2g) chicken bouillon (optional)
- 1–2 tablespoons (12-24g) jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons (60ml) canola oil
- 1/2 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 (1 3/4 cups)
- 1 15.5–ounce can red kidney beans, rinsed and drained
- 1 teaspoon (5g) white pepper
- 1 1/2–2 teaspoons (8-10g) jerk seasoning
- Salt and pepper to taste
- 2–2 1/4 cups (470-530ml) chicken broth (or 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 the oven to 350℉/177℃. Wash chicken thighs. Season with salt and bouillon powder. Rub with jerk seasoning.
- Brown chicken thighs: Sear in a skillet until browned. Set aside.
- Sauté aromatics: In the same pan, sauté onions, thyme, garlic, and bay leaf.
- Add rice and beans: Add rice, beans, chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, bouillon, and chicken. Bring to a boil.
- Cook in the oven: Bake uncovered for 30-35 minutes until chicken is done.
- Rest and serve: Garnish with green onions and serve.
Notes
- Feel free to replace the jerk seasoning with Creole, taco, or your favorite spice mix.
- For faster cooking, make a ½-inch slit in the chicken thigh meat on both sides before searing.
- Rinse the rice to remove excess starch for fluffier results.
- An instant-read meat thermometer ensures the chicken reaches an internal temperature of 165℉ (75℃).
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 480 kcal
- Sugar: 3g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg
