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.
What You Need
How to Make One-Pot Caribbean Jerk Chicken & Rice
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.
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.
Recipe Variations
Tips and Tricks
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.
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
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
