One Pot Caribbean Jerk Chicken & Rice

Must Try

One Pot Caribbean Jerk Chicken & Rice for a true flavor explosion! Chicken thighs baked to crispy perfection on a bed of fragrant rice and beans come together in a dash for an easy weeknight meal.

Who doesn’t love a good one-pot meal? Less prep, less cleaning, and it’s on your table in about an hour. Plus, the way the chicken juice seeps into the rice and flavors it is heavenly. 😇

I cook this jerk chicken and rice recipe in an oven-proof skillet because it can go from stovetop to oven without messing up an extra pan. That said, you could easily use a Dutch oven.

An insanely delicious plateful of jerk chicken and rice

The Secret to Insanely Good One-Pot Jerk Chicken and Rice 

I’m all for saving time in the kitchen, but one ingredient is worth spending a little time making at home: homemade jerk spice. Most store-bought blends don’t even come close to the flavor of this homemade version, and you can customize it to your preferences. 😋

What You Need

  1. Chicken – Any cut of chicken will work here, but chicken thighs are the juiciest and most flavorful.  
  2. Rice – Any long-grain rice, basic white rice, jasmine, and basmati will do. Even brown rice works, though you may need to adjust the cooking time.
  3. Beans – Kidney beans add flavor and extra protein to this dish, making it extra satisfying.
  4. Broth – For extra flavor, I cook the rice in chicken broth instead of water. 
  5. Coconut Milk adds creaminess and a tropical undertone. 
  6. Seasonings – Garlic, onion, thyme, bay leaves, white pepper, Creole seasoning, chicken bouillon, paprika, scotch bonnet pepper, and green onion to garnish are fantastic.

How to Make One-Pot Caribbean Jerk Chicken & Rice

Saute aromatics, add the rest of the ingredients, bring to a boil

Chicken Thighs

  • Preheat the oven to 350℉ (177℃).
  • Rinse the chicken thighs and pat them dry—season with salt (about 1½ teaspoons) and bouillon powder.
  • Season – Then, rub both sides of each piece with a generous amount of jerk seasoning.
  • Sear – Add about 2 tablespoons of oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side, being careful not to burn it. Take the chicken out of the pan and set aside.
Assemble and Bake

Vegetables, Rice, and Beans

  • Clean Pan – Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
  • Saute – Add another 2 tablespoons of oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes. 
  • Assemble – Then, add the rice and beans. Next, add all the remaining ingredients: chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add the chicken back to the pot and bring everything to a boil.
  • Bake – Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
  • Serve – Remove from oven, allow to rest a minute, garnish with chopped green onions if desired, and serve.
Serving up super satisfying Caribbean jerk chicken and rice in one pot

Recipe Variations

  1. Try a different protein. Instead of chicken, try it with pork or shrimp. You can also swap out kidney beans for a different kind of bean if you’d like. 🫘
  2. Turn the heat up (or down). If you don’t enjoy spicy food, leave the hot pepper out. But if you’re a heat seeker, dice the scotch bonnet and prepare for the burn. For somewhere in the middle, add the scotch bonnet whole.
  3. Add more veggies. Chopped bell peppers, peas, carrots, or other veggies are delicious and nutritious. 

Tips and Tricks

  1. For faster cooking, make a ½-inch slit in the chicken thigh meat on both sides before searing.
  2. Rinse the rice to remove excess starch for fluffier results. ☁️
  3. An instant-read meat thermometer ensures the chicken reaches an internal temperature of 165℉ (75℃). 🌡️

Make-Ahead Instructions

To make this dish ahead of time, let it cool and refrigerate it in an airtight container for 1-2 days. Or freeze it for up to 3 months. Then, thaw, reheat, and enjoy!

Serving and Storage Instructions

Serve one-pot jerk chicken and rice piping hot, fresh out of the oven, and garnished with chopped green onions.

Refrigerate leftover chicken and rice in an airtight container for 3-5 days. To reheat this dish, pop it back in the oven set to 350℉ (180℃) for 10-15 minutes or until heated through. Add a couple of tablespoons of water or broth to prevent drying. Or pop individual portions in the microwave. 

Serving up a jerk chicken thigh cooked with Caribbean rice for the win

What Goes With One Pot Caribbean Jerk Chicken & Rice

This dish goes beautifully with fried plantains and Caribbean coleslaw. A sorrel drink might cool down the heat from the scotch bonnet. Or, if you are feeling like an adult beverage, a pina colada works just as well. 😉

More Caribbean-Inspired Recipes to Try

  1. Caribbean Black Cake
  2. Boiled Dumplings
  3. Grilled Whole Red Snapper
  4. Jerk Barbeque Ribs

Watch How to Make It

[adthrive-in-post-video-player video-id=”jTCYDYNO” upload-date=”Tue Aug 07 2018 11:48:32 GMT+0000 (Coordinated Universal Time)” name=”One Pot Caribbean Jerk Chicken & Rice” description=”One Pot Caribbean Jerk Chicken & Rice – A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans.”]

This blog post was originally published in June 2015 and has been updated with additional tips, new photos, and a video

One Pot Caribbean Jerk Chicken & Rice

Enjoy a true flavor explosion! Chicken thighs baked to crispy perfection on a bed of fragrant rice and beans come together in a dash for an easy weeknight meal.


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