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](https://www.africanbites.com/wp-content/uploads/2015/06/IMG_8895.jpg)
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
- Chicken – Any cut of chicken will work here, but chicken thighs are the juiciest and most flavorful.
- 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.
- Beans – Kidney beans add flavor and extra protein to this dish, making it extra satisfying.
- Broth – For extra flavor, I cook the rice in chicken broth instead of water.
- Coconut Milk adds creaminess and a tropical undertone.
- 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](https://www.africanbites.com/wp-content/uploads/2024/05/One-Pot-Caribbean-Jerk-Chicken-and-Rice-1-4.jpg)
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](https://www.africanbites.com/wp-content/uploads/2024/05/One-Pot-Caribbean-Jerk-Chicken-and-Rice-5-6.jpg)
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](https://www.africanbites.com/wp-content/uploads/2015/06/IMG_8735.jpg)
Recipe Variations
- 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. 🫘
- 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.
- Add more veggies. Chopped bell peppers, peas, carrots, or other veggies are delicious and nutritious.
Tips and Tricks
- 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℃). 🌡️
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](https://www.africanbites.com/wp-content/uploads/2015/06/IMG_8562.jpg)
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
- Caribbean Black Cake
- Boiled Dumplings
- Grilled Whole Red Snapper
- 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.
Prep:15minutes
Cook:45minutes
Total:1hour
Caribbean
Ingredients
One Pot Jerk Chicken and Rice
Instructions
Preheat the oven to 350℉/177℃.
Wash chicken thighs. For faster cooking,make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with salt (about 1½ teaspoons) and bouillon powder.
Rub both sides of the thighs with a generous amount of jerk seasoning.
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.
Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
Add another 2 tablespoons of oil,followed by onions,thyme,garlic,and bay leaf,and sauté until soft but not golden,2-3 minutes.
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.
Place the pan in the oven and cook,uncovered,for 30-35 minutes or until the chicken is done.
Remove from oven,allow to rest a minute,garnish with chopped green onions if desired,and serve.
Tips &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℃).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving:240g| Calories:628kcal(31%)| Carbohydrates:68g(23%)| Protein:44g(88%)| Fat:19g(29%)| Saturated Fat:3g(19%)| Polyunsaturated Fat:5g| Monounsaturated Fat:9g| Trans Fat:0.1g| Cholesterol:181mg(60%)| Sodium:1220mg(53%)| Potassium:688mg(20%)| Fiber:3g(13%)| Sugar:1g(1%)| Vitamin A:1727IU(35%)| Vitamin C:3mg(4%)| Calcium:64mg(6%)| Iron:3mg(17%)
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