Name: One Pot Caribbean Jerk Chicken & Rice Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6); 1½ teaspoons (8g) salt; ½ teaspoon (2g) chicken bouillon powder (optional); 1-2 tablespoons (12-24g) jerk seasoning; 4 tablespoons (60ml) canola oil, divided; ½ 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 (about 1¾ cups); 1 15.5-ounce can red kidney beans, rinsed and drained; 1 teaspoon (5g) white pepper; 1½-2 teaspoons (8-10g) jerk seasoning (additional for rice); Salt and pepper to taste; 2-2¼ cups (470-530ml) chicken broth or water (use 2 cups if using 6 chicken thighs); 1 teaspoon (4g) chicken bouillon powder (optional); 1 whole scotch bonnet pepper (optional); 1 teaspoon (6g) paprika (optional); 1 green onion, chopped for garnish (optional)

Jump to Recipe· 4.1 from 15 reviews

If you want to bring a burst of vibrant, bold flavor to your dinner table without the fuss of multiple pans and dishes, this One Pot Caribbean Jerk Chicken & Rice Recipe is your new best friend. Imagine juicy, crispy-on-the-outside chicken thighs baked atop a fragrant bed of coconut-infused rice and tender red beans, all seasoned with an irresistible jerk spice blend that delivers warmth and a little heat. This dish captures the soul of Caribbean cooking in one simple pot, making it perfect for weeknight meals that feel like a celebration.

Ingredients You’ll Need

A close-up view of a black cast iron pan filled with one layer of caramelized onions in rich dark brown and golden hues, showing their soft, slightly crisp texture. A wooden spoon rests on the onions in the middle of the pan, with visible natural wood grain and a slightly darkened tip from cooking use. The pan sits on a white marbled surface, giving a clean, bright contrast to the dark pan and glossy cooked onions. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the flavorful complexity of this dish—each ingredient is straightforward and essential, lending its own unique touch. From aromatic thyme to creamy coconut milk, every component plays a key role in building the unforgettable layers of taste, texture, and color that make this One Pot Caribbean Jerk Chicken & Rice Recipe shine.

2½-3 pounds chicken thighs: Choose bone-in, skin-on for the best flavor and crispy texture.
1½ teaspoons salt: Enhances the natural flavors and seasons the chicken perfectly.
½ teaspoon chicken bouillon (optional): Adds an extra depth of savory richness.
1-2 tablespoons jerk seasoning: The heart of the dish, giving it that signature spicy, smoky kick.
4 tablespoons canola oil: For browning the chicken and sautéing the aromatics without overpowering the spices.
½ medium onion, diced: Provides a subtle sweetness and foundation for the rice.
1 sprig fresh thyme (or 1 teaspoon dried thyme): Brings a fragrant herbaceous note essential in Caribbean cuisine.
2 cloves garlic, minced: Delivers a punch of warmth and depth to the dish.
2 small bay leaves: Infuse gentle earthiness and complexity.
2 cups uncooked long grain rice: The fluffy base that soaks up all the amazing flavors.
1 13.5-ounce can coconut milk: Adds rich creaminess and a subtly sweet, tropical vibe.
1 15.5-ounce can red kidney beans, rinsed and drained: Adds texture, protein, and classic Caribbean character.
1 teaspoon white pepper: Provides a mild heat and subtle aromatic edge.
1½-2 teaspoons jerk seasoning: Double the punch of that unforgettable spice blend.
Salt and pepper to taste: To balance and round out the seasoning.
2-2¼ cups chicken broth or water: Hydrates the rice and infuses savory flavor—adjust depending on the number of thighs.
1 teaspoon chicken bouillon (optional): For an extra savory boost if desired.
1 whole scotch bonnet pepper (optional): For adventurous spice lovers craving authentic Caribbean heat.
1 teaspoon paprika (optional): Adds smoky warmth and vibrant color.
1 green onion for garnish (optional): A fresh, crisp finish to the dish.

How to Make One Pot Caribbean Jerk Chicken & Rice Recipe

Step 1: Preparing the Chicken

Start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Wash and pat dry your chicken thighs. To help them cook faster and absorb more flavor, make a small ½-inch slit on each side of the bone. Season generously with salt and a sprinkle of chicken bouillon if you like, then rub both sides with plenty of that amazing jerk seasoning. This step sets the stage for juicy, flavorful chicken with a punch.

Step 2: Browning the Chicken

Heat about 2 tablespoons of canola oil in a heavy skillet or oven-safe pot over medium heat. Lay the chicken thighs skin side up and brown each side for roughly 3 minutes. You’re looking for a nicely caramelized crust that locks in juices without getting burnt. Once browned, remove the chicken and set it aside—you’ll finish cooking it in the oven later.

Step 3: Sautéing Aromatics

Wipe out any burnt bits left in the pan to avoid bitterness, then return the pot to heat and add the remaining oil. Toss in diced onions, thyme, garlic, and bay leaves, sautéing gently until the onions soften without turning brown—about 2 to 3 minutes. This creates a fragrant flavor base for the rice and beans.

Step 4: Layering the Rice and Beans

Add the uncooked rice and rinsed kidney beans into the pot, stirring to coat the rice in the flavorful oils and aromatics. Then pour in the coconut milk, chicken broth or water, sprinkle on paprika and white pepper, and add more jerk seasoning along with salt and any additional bouillon. Nestle the browned chicken thighs back on top, letting everything come to a full boil on the stovetop before the final cooking phase.

Step 5: Baking to Perfection

Place the uncovered pot in your preheated oven. Bake for 30-35 minutes, until the chicken is fully cooked through and the rice is tender, having soaked up all those beautiful flavors. When the timer’s up, remove the dish, let it rest just a minute, and prepare to enjoy a meal packed with authentic Caribbean soul.

How to Serve One Pot Caribbean Jerk Chicken & Rice Recipe

A black cast iron pan filled with cooked rice mixed with small red beans and garnished with chopped green herbs. On top of the rice, there are five browned chicken pieces with a crispy skin, evenly spread across the pan. The pan is placed on a striped cloth over a white marbled surface. Behind the pan, there is a clear glass of water and a small white bowl of fresh spinach leaves, and another white bowl containing sliced red tomatoes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped green onion brings brightness and a fresh crunch that contrasts delightfully with the spicy, tender chicken and creamy rice. If you’re into added heat, thinly sliced scotch bonnet or a dash of hot sauce on the side can elevate the experience even further.

Side Dishes

While this recipe shines as a one-pot wonder, pairing it with a crisp, refreshing salad or roasted vegetables can balance the richness. Think mango salsa for tropical sweetness or a cool cucumber salad to offset the spicy jerk flavor. Plantains fried or baked add an authentic Caribbean touch with a perfect sweetness to accompany the dish.

Creative Ways to Present

Serve this dish family-style straight from the pot for a casual, communal vibe that invites everyone to dig in and share. For a fancier dinner, plate each chicken thigh over the rice with a colorful side of naturally bright pickled vegetables or a zesty slaw. Using vibrant serving bowls or tropical-themed plates will further transport your guests to a sun-soaked Caribbean island.

Make Ahead and Storage

Storing Leftovers

After your meal, let the One Pot Caribbean Jerk Chicken & Rice Recipe cool completely. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it makes an excellent next-day lunch or dinner!

Freezing

If you want to keep this tasty meal longer, freeze portions in freezer-safe containers or bags. Make sure to leave some headspace as the rice will expand slightly. Frozen leftovers will stay delicious for up to 2 months—just thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth to keep the rice moist and prevent it from drying out. Stir occasionally until heated through, and consider freshening up the dish with a sprinkle of chopped green onions or a squeeze of lime juice to brighten the flavors.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Just adjust the cooking time slightly, as boneless thighs will cook faster. Keep an eye to ensure they don’t dry out, as the bones help retain moisture and flavor.

What can I substitute for scotch bonnet pepper?

If scotch bonnet is too spicy or unavailable, habanero peppers are a close substitute. For milder heat, try a jalapeño or omit the pepper altogether—your dish will still be flavorful thanks to the jerk seasoning.

Is it necessary to brown the chicken first?

Browning the chicken is key to developing that irresistible crispy skin and deep flavor, but if you’re short on time, you can skip this step. Just know the texture and taste will be a bit different—still delicious but less caramelized.

Can I make this recipe gluten-free?

Yes! All the ingredients here are naturally gluten-free, but double-check your jerk seasoning and bouillon packets to be certain. Using gluten-free broth ensures the dish suits your dietary needs perfectly.

How spicy is this dish?

The spice level can be easily adjusted. Traditional jerk seasoning carries a good amount of heat, but you can use less or choose a mild version. The optional scotch bonnet pepper adds real heat, so leave it out if you prefer milder flavors.

Final Thoughts

This One Pot Caribbean Jerk Chicken & Rice Recipe is a true gem that brings sunshine, spice, and soul to your dinner table with the ease of a single pot. Whether you’re new to Caribbean cooking or a seasoned fan, it’s a delightful way to enjoy big flavors without big fuss. Give it a try and watch this recipe quickly become one of your favorite go-to meals for any day of the week!