One-Pot Jerk Chicken and Rice

One-Pot Jerk Chicken and Rice

This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.

Course entree

Cuisine Jamaican

Keyword jerk chicken rice

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 589kcal

Author Tanya

Ingredients

2 pounds bone-in chicken thighs
2.5 tablespoons dry jerk seasoning divided
1 teaspoon kosher salt divided
1 teaspoon ground black pepper divided
2 tablespoons canola oil or olive oil
½ cup chopped yellow onions
1 cup long-grain white rice rinsed
1 ¾ cups chicken broth
1 cup coconut milk
½ teaspoon ground black pepper or to taste
15.5 oz can red kidney beans rinsed and drained
2 sprigs fresh thyme or 1 teaspoon dried thyme, if fresh is not available
1 chopped green onion for garnish
1 fresh lime for serving

Instructions

Preheat the oven to 350°F (177°C).
Pat the chicken thighs dry, then season with 2 tablespoons jerk seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Rub the seasoning on both sides of the chicken and under the skin.
Heat canola oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down first, for 4-5 minutes per side until lightly browned. Remove and set aside.
In the same skillet, add the chopped onions and sauté for 2-3 minutes until softened.
Stir in the rinsed rice, remaining jerk seasoning, salt, and black pepper. Cook and stir for about 1 minute to lightly toast the rice.
Pour in the chicken broth and coconut milk and stir. Stir in the red kidney beans and add the thyme sprigs.
Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with aluminum foil and bake for 30-35 minutes.
Remove from the oven and let rest for a few minutes before fluffing the rice. Remove the thyme sprig before serving. Garnish with chopped green onions and a squeeze of lime juice right before serving. Serve and enjoy.

Notes

Marinating the chicken for at least 2 hours or overnight can deepen the flavor, but it is optional if you're short on time.
Rinsing the rice removes excess starch, which can make the rice sticky, helping to achieve fluffier grains.

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