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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 350°F (177°C), ensuring the rack is positioned in the middle for even cooking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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