If you’re craving a flavorful and fuss-free meal that delivers a punch of Caribbean heat alongside comforting warmth, this One Pot Jerk Chicken and Rice Recipe is going to become your new go-to. Imagine tender, spicy chicken thighs perfectly nestled over creamy, coconut-infused rice, all cooked together in a single pot that locks in every bit of juicy, aromatic goodness. This vibrant dish is a celebration of bold spices, rich textures, and simple hands-on time, making it a fantastic centerpiece for family dinners or casual get-togethers. Let me show you how this recipe combines ease, flavor, and minimal cleanup in one unforgettable pot!
Ingredients You’ll Need
Getting the ingredients right is the key to nailing this dish. Everything here is straightforward and contributes to the overall harmony of texture and taste, from the earthy jerk seasoning to the creamy coconut milk that gives the rice its irresistible silkiness.
- Chicken thighs (2½-3 pounds): Use bone-in for succulent flavor and better cooking moisture.
- Salt (1½ teaspoons): Essential for balancing all the spices and enhancing the chicken’s natural juices.
- Chicken bouillon (optional, ½ teaspoon): Adds a layer of savory depth to the rice.
- Jerk seasoning (1-2 tablespoons): The star spice blend that brings heat and complexity to your chicken.
- Canola oil (4 tablespoons): Perfect for browning chicken without overpowering the spices.
- Onion, diced (½ medium): Provides sweetness and texture in the base.
- Fresh thyme (1 sprig or 1 teaspoon dried): Adds a subtle herbaceous note that brightens the dish.
- Garlic, minced (2 cloves): Creates a fragrant foundation you’ll love.
- Bay leaves (2 small): Infuse warm, aromatic undertones throughout the rice.
- Long grain rice (2 cups): This hearty grain soaks up all the juices and spices beautifully.
- Coconut milk (1 can, 13.5 ounces): Gives the rice a luscious creaminess and just the right tropical flair.
- Red kidney beans (1 can, rinsed and drained): Adds color, protein, and a touch of earthiness.
- White pepper (1 teaspoon): Offers a gentle spice without overpowering the jerk seasoning.
- Creole seasoning (1½-2 teaspoons): Or more jerk seasoning, for a boost in flavor layers.
- Chicken broth or water (2 to 2¼ cups): Provides the liquid that helps everything cook perfectly.
- Scotch bonnet pepper (optional, 1 whole): For those who want to crank up the Caribbean heat even further.
- Paprika (optional, 1 teaspoon): Adds smoky color and subtle earthiness.
- Green onion (optional, for garnish): Brings fresh color and a mild bite at serving.
How to Make One Pot Jerk Chicken and Rice Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350℉ (177℃). This ensures your pot is ready for when you finish assembling everything on the stovetop. Baking the chicken with the rice allows all the flavors to meld beautifully while getting a beautifully tender finish.
Step 2: Prepare Chicken Thighs
Wash and pat dry the chicken thighs to get them ready for seasoning. For quicker cooking and better flavor absorption, carefully make a half-inch slit on both sides of each bone. Season the chicken with salt and optional chicken bouillon, then generously rub each piece with jerk seasoning. This step lets the vibrant Caribbean flavors soak deep into the meat.
Step 3: Brown the Chicken
Heat two tablespoons of canola oil in an oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side up in the hot oil and brown them for about 3 minutes per side. Browning the chicken creates that irresistible caramelized crust which builds flavor layers. Once browned, set the chicken aside—you’ll add it back later.
Step 4: Prepare the Aromatics
Use a paper towel to wipe the pan clean, then add the remaining two tablespoons of oil. Sauté diced onion, thyme, garlic, and bay leaves gently until the onions soften but do not turn golden—about 2 to 3 minutes. These aromatics will create the essential flavor base that lifts the rice and beans.
Step 5: Add Rice and Beans
Stir in the uncooked long grain rice alongside the rinsed kidney beans. Mixing them with the sautéed aromatics helps every grain soak up the aromas while also keeping the beans evenly distributed for bites of creamy texture throughout each serving.
Step 6: Add Liquids and Seasonings
Pour the chicken broth (or water) and coconut milk into the pot. Toss in paprika if you’re using it, white pepper, additional jerk or Creole seasoning, salt, and optional chicken bouillon. Stir gently to combine all these incredible flavors. Nestle the browned chicken thighs back on top of the rice mixture so they finish cooking in tandem, infusing everything with their juices.
Step 7: Bake the Dish
Place your pot into the oven and bake uncovered for 30 to 35 minutes. This step allows the rice to cook fully and soak up every bit of flavor while the chicken reaches a safe internal temperature of 165℉ (75℃). The result is a perfectly balanced dish with tender chicken and fluffy, aromatic rice.
Step 8: Rest and Garnish
Remove the pot from the oven and let it rest for a brief moment to lock in juices. Sprinkle chopped green onions on top for a fresh pop of color and zing, then serve the dish hot and ready to impress!
How to Serve One Pot Jerk Chicken and Rice Recipe
Garnishes
Simple garnishes like chopped green onions or fresh cilantro bring that extra touch of brightness and visual appeal. If you love heat, thinly sliced scotch bonnet pepper or a sprinkle of extra jerk seasoning on top makes the flavors pop even more.
Side Dishes
This one pot wonder stands beautifully on its own but pairs wonderfully with crisp green salads, sautéed spinach, or roasted vegetables. Tropical fruits like mango or pineapple salsa also make a delightful refreshing contrast.
Creative Ways to Present
For casual entertaining, serve the dish family-style straight from the pot so everyone can help themselves. If you’re hosting, plate portions topped with fresh herbs and a wedge of lime for a classy touch. Transform leftovers into tasty wraps or stuffed peppers for a fun twist the next day.
Make Ahead and Storage
Storing Leftovers
After your meal, transfer any leftovers to an airtight container and refrigerate promptly. Properly stored, the One Pot Jerk Chicken and Rice Recipe will stay fresh for up to 3 to 4 days while maintaining its flavor and moisture.
Freezing
This dish freezes very well. Portion individual servings into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating to retain the best taste and texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to rehydrate the rice. Be careful to warm it evenly so the chicken stays juicy and the spices remain vibrant.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs are preferred because of their juiciness and flavor, you can use chicken breasts. Just note that breasts cook faster and can dry out, so adjust your cooking time accordingly and keep an eye on them.
Is it necessary to use coconut milk?
Coconut milk adds creaminess and a subtle tropical sweetness that balances the spices. You could substitute with regular milk or broth, but the dish won’t have the same rich, authentic feel.
Can I make this recipe on the stovetop instead of baking?
Yes, you can simmer the rice and chicken on the stovetop in a covered pot over low heat until the rice is tender and chicken is cooked through. Just be mindful of adjusting liquid ratios and cooking times accordingly.
How spicy is this recipe?
The heat level depends on how much jerk seasoning and optional scotch bonnet pepper you add. It’s flexible—start with a milder amount and then increase to suit your preferred heat tolerance.
Can I use other beans besides red kidney beans?
Absolutely! Black beans or pigeon peas are great alternatives that pair nicely with this dish and keep the texture and flavor balance delightful.
Final Thoughts
Making this One Pot Jerk Chicken and Rice Recipe is like inviting a burst of Caribbean sunshine into your kitchen—full of warmth, spice, and comforting goodness, all effortlessly done in one delicious pot. Once you try it, it’s bound to become a cherished staple. So don’t hesitate—grab your ingredients, turn up the heat, and dive into a meal that’s as lively as it is satisfying.
Print
One Pot Jerk Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
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
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.
