Zesty One Pot Caribbean Jerk Chicken & Rice Recipe

Weeknight dinners call for bold, zesty one pot Caribbean jerk chicken & rice that spark excitement at the dinner table.

Aromatic spices dance through tender chicken and fluffy rice, creating a symphony of Caribbean flavors.

The recipe brings tropical warmth right to your kitchen with minimal cleanup.

Marinated chicken infused with fiery jerk seasoning promises a culinary journey through island traditions.

Each bite delivers a perfect balance of heat and savory depth that will transport you to sunny coastlines.

Packed with protein and bursting with complex spices, this dish turns an ordinary meal into an extraordinary feast.

You’ll want to savor every single morsel of this vibrant, soul-satisfying creation.

One-Pot Jerk Chicken & Rice: Spicy and Savory

• Caribbean jerk chicken combines bold spices with super simple cooking method, delivering maximum taste with minimal effort.
• One-pot technique means less cleanup, faster preparation, and zero complicated steps – perfect for busy home cooks wanting delicious meals without kitchen stress.
• Adaptable recipe allows switching proteins, adding different beans, or adjusting spice levels to match personal preferences and family tastes.
• Affordable ingredients like chicken thighs, rice, and beans create a restaurant-quality meal without expensive components, making it wallet-friendly and satisfying.

Ingredient Prep for Jerk Chicken & Rice

• Chicken Thighs: Bone-in pieces that provide rich flavor and tender meat for the Caribbean-style dish.

• Onions, Garlic, Thyme, Bay Leaf: Fragrant ingredients that create a deep and complex flavor foundation for the one-pot meal.

• Chicken Broth, Coconut Milk: Liquids that help cook the rice and create a creamy, rich sauce.
• Rice, Beans: Hearty grains and legumes that make the dish filling and substantial.
• Jerk Seasoning, Bouillon Powder, Salt: Spices and seasonings that deliver bold Caribbean-inspired taste and enhance overall savoriness.
• Green Onions: Fresh garnish that adds a bright, crisp finish to the dish.

• Cooking Oil: Used for browning chicken and sautéing base ingredients, ensuring proper cooking and flavor development.

Cooking Tools for Caribbean Classics

• Dutch Oven or Large Oven-Safe Pot: Essential for browning chicken and baking the entire dish in one vessel.
• Sharp Knife: Perfect for washing chicken and making slits in thighs.
• Cutting Board: Needed for preparing ingredients and slicing chicken.
• Measuring Spoons: Helpful for accurate seasoning measurements.
• Wooden Spoon or Spatula: Great for stirring and sautéing ingredients.
• Tongs: Useful for turning and handling chicken during browning.

Bringing Together Jerk Chicken & Rice

Step 1: Ignite the Oven

Warm up your oven to a cozy 350F (177C), preparing it for the delicious Caribbean adventure ahead.

Step 2: Prep the Chicken

Gently rinse the chicken thighs under cool water.

Create small slits along the bone sides to help seasonings penetrate deeply.

Pat the chicken dry with paper towels.

• Salt
• Bouillon powder
• Jerk seasoning

Step 3: Create Golden Perfection

Pour oil into an oven-safe pot and heat until shimmering.

Carefully place chicken thighs in the pot, allowing each side to develop a gorgeous golden-brown crust for about 3 minutes.

Remove the chicken and set aside.

Quickly wipe the pot clean.

Step 4: Build Flavor Foundation

• Chopped onions
• Fresh thyme
• Minced garlic
• Bay leaf

Sauté until the ingredients become soft and fragrant, approximately 2-3 minutes.

Step 5: Combine and Bake

• Rice
• Beans
• Broth
• Coconut milk
• Additional seasonings

Nestle the browned chicken back into the pot.

Bring the mixture to a rolling boil, then transfer uncovered to the preheated oven.

Bake for 30-35 minutes.

Step 6: Serve and Enjoy

Allow the dish to rest briefly.

Sprinkle with chopped green onions if desired.

Serve hot and savor the Caribbean-inspired flavors.

Tips for Juicy Jerk Chicken Rice Bowls

• Make shallow slits on chicken thighs to help seasonings penetrate deeper and ensure even flavor distribution throughout the meat.
• Use a light hand when wiping the pan clean between browning and sautéing to preserve those delicious browned bits for extra flavor.
• Check rice moisture during baking – add a splash more broth if looking dry to prevent burning and maintain perfect rice texture.
• Let chicken rest after cooking to allow juices to redistribute, ensuring each bite remains tender and succulent.
• Sprinkle fresh green onions just before serving to add a bright, crisp contrast to the rich, spicy Caribbean flavors.

Flavor Variations for Jerk Chicken & Rice

• Vegetarian Caribbean Rice Bowl: Replace chicken with firm tofu or jackfruit, using same jerk seasoning for protein alternative.
• Gluten-Free Island Feast: Confirm jerk seasoning is gluten-free, use tamari instead of traditional soy sauce for safe preparation.
• Spicy Seafood Caribbean Style: Swap chicken with shrimp or white fish, keeping original cooking method and Caribbean flavor profile.
• Low-Carb Cauliflower Caribbean: Substitute rice with cauliflower rice, maintain all original spices and cooking technique for keto-friendly version.

Serving Jerk Chicken Rice Family-Style

• Tropical Feast Presentation: Serve on a large wooden board with bright banana leaves for an authentic Caribbean-style display.
• Fresh Zesty Accompaniments: Top with chopped fresh cilantro, diced mango, and a squeeze of lime to enhance the jerk chicken's bold flavors.
• Cool Contrast Sides: Pair with a crisp cucumber-pineapple salsa or creamy avocado sauce to balance the spicy chicken's heat and add refreshing texture.
• Family-Style Serving: Place the entire pot in the center of the table, allowing everyone to scoop their own portion and enjoy the communal dining experience.

Storing One-Pot Jerk Chicken Leftovers

• Store leftovers in airtight containers within 2 hours of cooking, keeping chicken and rice together. Refrigerate for 3-4 days maximum.
• Transfer cooled dish to freezer-safe containers, removing excess air. Freeze for up to 2 months, ensuring chicken and rice are fully covered.
• Place portion in microwave-safe dish, add 2-3 tablespoons water to prevent drying. Cover with microwave-safe lid, heat on medium power for 2-3 minutes, stirring midway.
• Pour chicken and rice into skillet, add splash of broth or water. Cover and warm over medium-low heat, stirring occasionally until heated through, about 5-7 minutes.

FAQs

• What type of chicken works best for this recipe?

Bone-in chicken thighs are ideal because they stay moist, have more flavor, and blend perfectly with the Caribbean jerk seasoning. Skin-on thighs will provide extra richness and crispy texture.

• Do I need fresh jerk seasoning or can I use store-bought?

Store-bought jerk seasoning works perfectly fine. Look for authentic Jamaican brands for the most traditional flavor profile. If you prefer, you can also make your own blend using dried herbs and spices like allspice, thyme, cayenne, and garlic powder.

• Can I make this dish spicier or milder?

Absolutely! Adjust the heat level by increasing or decreasing the amount of jerk seasoning. For more heat, add extra cayenne pepper or scotch bonnet peppers.

One Pot Caribbean Jerk Chicken & Rice Recipe

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4.5 from 17 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty Caribbean jerk chicken & rice delivers bold island flavors in a single pot. Jamaican spices and tender chicken create a delicious meal you’ll savor with each satisfying bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2.5–3 pounds chicken thighs (5–6 pieces)
• 1.5 teaspoons salt
• 0.5 teaspoon chicken bouillon (optional)
• 1–2 tablespoons jerk seasoning

Vegetables and Aromatics:

• 4 tablespoons canola oil
• 0.5 medium onion, diced
• 1 sprig fresh thyme (or 1 teaspoon dried)
• 2 cloves garlic, minced
• 2 small bay leaves

Liquid and Additional Seasonings:

• 2–2.5 cups chicken broth or water
• 1 can (13.5 ounces / 400 milliliters) coconut milk
• 1 can (15.5 ounces / 440 grams) red kidney beans, rinsed and drained
• 1.5–2 teaspoons Creole or jerk seasoning
• 1 teaspoon white pepper
• 1 teaspoon chicken bouillon (optional)
• 1 whole scotch bonnet pepper (optional)
• 1 teaspoon paprika (optional)
• Salt and pepper to taste
• Green onion for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (177°C), ensuring the rack is positioned in the middle for even cooking.
2. Prepare chicken thighs by creating shallow 12-inch slits along the bone sides. Thoroughly pat dry and generously season with salt, bouillon powder, and jerk seasoning, ensuring complete coverage.
3. In an oven-safe pot, heat oil over medium-high heat. Carefully brown chicken thighs for approximately 3 minutes per side until a golden exterior develops. Transfer chicken to a separate plate and temporarily set aside.
4. Wipe the pot clean, then reduce heat to medium. Add remaining oil and sauté onions, fresh thyme, minced garlic, and bay leaf until fragrant and softened, roughly 2-3 minutes.
5. Introduce rice, beans, broth, and coconut milk into the pot. Incorporate all additional seasonings and gently stir to combine. Carefully return browned chicken thighs to the pot, nestling them into the liquid mixture.
6. Bring the entire mixture to a robust boil, then transfer uncovered pot to the preheated oven. Bake for 30-35 minutes, allowing the rice to absorb liquids and chicken to cook thoroughly.
7. Remove from oven and let the dish rest for 5-7 minutes. Optionally garnish with freshly chopped green onions before serving hot.

Notes

• Toast rice beforehand in the pot to enhance nutty flavors and prevent clumping, creating deeper complexity in the dish.
• Use bone-in chicken thighs for maximum moisture and richer taste, ensuring tender meat that falls off the bone.
• Customize heat levels by adjusting jerk seasoning quantity or selecting mild versus hot variants to suit different spice tolerances.
• Consider substituting beans with plantains or adding diced bell peppers for extra Caribbean-style vegetable nutrition and texture variation.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 4
• Calories: 650
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 120 mg