Description
Experience the vibrant flavors of the Caribbean with this one-pot jerk chicken and rice recipe. Tender chicken thighs are seasoned with authentic jerk spices and seared to a golden crisp before being baked atop a fragrant bed of rice, beans, and coconut milk. This hearty and aromatic dish is perfect for an easy weeknight dinner with a true tropical flair.
Ingredients
Jerk Chicken Thighs
- 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
One Pot Jerk Chicken and Rice
- 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)
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) to prepare for baking the chicken and rice ensemble.
- Prepare the Chicken: Wash the chicken thighs thoroughly. For quicker, even cooking, make a half-inch incision on each side of the bone. Pat dry with paper towels, then season generously with 1½ teaspoons salt and optional bouillon powder.
- Season the Chicken: Rub both sides of the chicken thighs generously with jerk seasoning to infuse them with authentic Caribbean flavors.
- Brown the Chicken: Heat about 2 tablespoons of canola oil in an oven-safe skillet or Dutch oven. Place the chicken thighs skin side up and brown for approximately 3 minutes per side, taking care not to let them burn. Remove chicken from the pan and set aside.
- Prepare the Aromatics: Wipe out the skillet to remove burnt bits. Add remaining 2 tablespoons of oil, then sauté diced onions, thyme, minced garlic, and bay leaves over medium heat for 2-3 minutes until soft but not browned.
- Add Rice and Beans: Incorporate the uncooked rice and rinsed kidney beans into the skillet, stirring to blend with the aromatics.
- Add Liquids and Seasonings: Pour in chicken broth, coconut milk, paprika, white pepper, extra jerk seasoning, salt, and optional bouillon powder. Add the whole scotch bonnet pepper if using for extra heat.
- Combine Chicken and Liquid Mixture: Nestle the browned chicken thighs back on top of the rice mixture. Bring the contents to a gentle boil on the stovetop.
- Bake the Dish: Transfer the entire pan to the preheated oven and bake uncovered for 30-35 minutes, or until the chicken is fully cooked through and the rice is tender and fluffy.
- Rest and Garnish: Remove the pot from the oven and let it rest for a minute. Garnish with chopped green onions if desired, then serve hot.
Notes
- For quicker cooking, making slits on either side of the chicken bone helps heat penetrate faster.
- Use an oven-safe skillet or Dutch oven for seamless stovetop-to-oven cooking.
- The scotch bonnet pepper adds authentic heat but can be omitted for a milder dish.
- Adjust jerk seasoning amounts according to your spice preference.
- Wiping the pan between browning chicken and sautéing aromatics prevents burnt flavors mixing into the dish.
- If you prefer more sauce, add slightly more chicken broth or coconut milk as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
