One-Pot Jerk Chicken and Rice
Today, I'm bringing you a mouth-watering recipe that's sure to become a family favorite: One-Pot Jerk Chicken and Rice. This dish is packed with Caribbean flavors, easy to prepare, and perfect for feeding a crowd. Whether you're planning a weeknight dinner or a festive gathering, this recipe will have everyone asking for seconds. And to make it even more special, I’ll also include a recipe to make your own homemade jerk seasoning. Let’s get cooking!
Servings: 4 people
Ingredients
For the Jerk Chicken Thighs
- 2½-3 pounds chicken thighs (about 5-6 pieces)
- 1½ teaspoons salt
- ½ teaspoon (2g) chicken bouillon (optional)
- 1-2 tablespoons (12-24g) jerk seasoning
For the One-Pot Jerk Chicken and Rice
- 4 tablespoon (60ml) canola oil
- ½ medium onion, diced
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 2 clove garlic, minced
- 2 small bay leaves
- 2 cup (360g) uncooked long grain rice
- 1 can (13.5 ounces/1¾ cups) coconut milk
- 1 can (15.5 ounces) red kidney beans, rinsed and drained
- 1 teaspoon (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- Salt and pepper to taste
- 2-2¼ cups (470-530ml) chicken broth (or water) - if using 6 chicken thighs, use 2 cups of water
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 green onion for garnish (optional)
Homemade Jamaican Jerk Seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoon cayenne pepper
- 2 teaspoon salt
- 2 teaspoon ground black pepper
- 2 teaspoon dried thyme (or 1 teaspoon ground thyme)
- 2 teaspoon sugar
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon hot pepper flakes
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ¼ teaspoon ground cumin
Instructions
- Preheat your oven to 350°F (177°C). Start by washing the chicken thighs. To ensure they cook faster, make a ½-inch slit into the meat on either side of the bone and pat them dry with a paper towel. Season the chicken thighs with 1½ teaspoons of salt and ½ teaspoon of chicken bouillon if using.
- Generously rub both sides of the chicken thighs with the homemade jerk seasoning. This will give the chicken that signature spicy and aromatic jerk flavor.
- Heat 2 tablespoons of canola oil in a large skillet, Dutch oven, or any oven-safe pot over medium-high heat. Place the chicken thighs skin side up and brown them for about 3 minutes on each side. Be careful not to burn the seasoning. Once browned, remove the chicken from the pan and set it aside.
- Wipe the pan with a paper towel to remove any burned bits. Add another 2 tablespoons of oil to the pan. Add the diced onion, thyme, minced garlic, and bay leaves. Sauté until the onions are soft but not golden, about 2-3 minutes.
- Add the uncooked long grain rice and rinsed red kidney beans to the pan. Stir them into the sautéed aromatics to combine.
- Pour in the chicken broth (or water), coconut milk, white pepper, Creole seasoning (or jerk seasoning), and 1 teaspoon of chicken bouillon if using. Stir to combine all ingredients. If you like a bit of extra heat, you can add a whole scotch bonnet pepper at this stage.
- Place the browned chicken thighs back into the pot, arranging them on top of the rice mixture. Bring everything to a boil. Once boiling, transfer the pan to the preheated oven and cook, uncovered, for 30-35 minutes or until the chicken is fully cooked and the rice is tender.
- Remove the pan from the oven and let it rest for a few minutes. Garnish with chopped green onions if desired. Serve hot and enjoy!
Nutrition
Serving: 1g | Calories: 220kcal