Description
This One Pot Jerk Chicken and Rice is a flavorful Caribbean-inspired dish combining tender, spiced chicken thighs and perfectly cooked rice infused with coconut milk, kidney beans, and aromatic herbs. Easy to prepare in one oven-safe pot, this recipe marries bold jerk seasoning with comforting textures for a satisfying meal serving six.
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
Aromatics and Herbs
- 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
Liquids and Additional Flavorings
- 1 13.5-ounce can coconut milk (1¾ cups)
- 2-2¼ cups (470-530ml) chicken broth (or water; if using 6 chicken thighs, use 2 cups)
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 teaspoon (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- Salt and pepper to taste
- 1 whole scotch bonnet pepper (optional)
Garnish
- 1 green onion, chopped (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
- Making a slit on either side of the chicken bone helps the meat cook faster and more evenly.
- Browning the chicken before baking adds extra flavor and a beautiful color to the dish.
- Use an oven-safe pot or Dutch oven to easily transfer from stovetop to oven.
- The scotch bonnet pepper adds authentic heat if included; remove before serving if you prefer milder flavors.
- You can substitute kidney beans with black beans or butter beans if preferred.
- If you don’t have jerk seasoning, Creole seasoning works well as an alternative.
