If you are craving a dish that bursts with bold Caribbean flavors and satisfies both your comfort food desires and your love for vibrant spices, this One-Pot Jerk Chicken with Rice & Peas Recipe is exactly what you need. Imagine tender, golden-browned chicken thighs soaking up a rich medley of aromatic spices, simmered together with creamy coconut milk, hearty kidney beans, and fragrant rice—all cooked harmoniously in a single pot. This recipe not only makes for a deliciously rich meal, but it also turns cleanup into a breeze, leaving you more time to savor every delightful bite.
Ingredients You’ll Need
Gathering these essential ingredients is the first step toward transforming your kitchen into a Caribbean oasis. Each element plays a crucial role—from the fiery heat of the whole scotch bonnet pepper to the earthy warmth of allspice and cinnamon, they combine to create that classic jerk flavor profile. The rice and kidney beans provide comforting texture and heartiness, while coconut milk adds, silky richness that ties it all together. Simple yet powerful, these components will take your cooking to a flavorful new level.
- 6 bone-in, skin-on chicken thighs: The perfect cuts for juicy, flavorful meat that holds up well during slow cooking.
- 2 cups long grain white rice: Provides the fluffy base that soaks up the savory juices.
- 1 can (15 oz) red kidney beans, drained and rinsed: Adds a creamy texture and subtle earthiness to the dish.
- 1 cup full-fat coconut milk: Brings a luscious, tropical creaminess that balances the heat.
- 1½ cups chicken stock or water: Keeps the rice moist and infuses the whole dish with savory notes.
- 1 whole scotch bonnet pepper: The key to authentic jerk heat—handle with care!
- 3 garlic cloves, minced: Infuses deep, aromatic flavor that complements the spices.
- 1 tbsp fresh ginger, grated: Adds a bright, zesty kick that lifts the dish.
- 4 green onions, sliced: Freshness and subtle bite, both cooked in and served on top.
- 4 sprigs fresh thyme: Earthy herbaceousness crucial for that classic Jamaican flavor.
- 1 tsp ground allspice: The soul of jerk seasoning, warming and fragrant.
- ½ tsp ground cinnamon: Just a hint of sweetness and spice complexity.
- Salt and pepper to taste: Essential seasonings to balance all the bold flavors.
- 2 tbsp vegetable oil: For searing the chicken to crispy perfection.
How to Make One-Pot Jerk Chicken with Rice & Peas Recipe
Step 1: Preparing the Chicken
Start off by heating your large Dutch oven or deep skillet over medium-high heat. While your pan is warming, rub those chicken thighs generously with the garlic, ginger, allspice, cinnamon, salt, and pepper. Letting the chicken marinate for at least 15 minutes allows those beautiful spices to really sink into the meat, promising each bite to be packed with flavor.
Step 2: Searing the Chicken
Next, add the vegetable oil to your hot skillet and carefully place the chicken thighs skin-side down. Sear them until they develop a gorgeous golden-brown crust on both sides, roughly 3 to 4 minutes per side. This step locks in the juices and creates a crisp skin that will elevate the entire dish. After searing, set the chicken aside but keep all those delicious browned bits in the pan—they’ll soon work their magic!
Step 3: Toasting the Rice and Adding Liquid
In the same pan, toss in your rice and stir it around for a minute to toast it lightly. This not only enhances the rice’s nutty aroma but also ensures a firmer texture. Pour in your creamy coconut milk and flavorful chicken stock, then stir in the kidney beans, fresh thyme, whole scotch bonnet pepper, and half of your green onions. Give everything a gentle stir, making sure not to break the scotch bonnet—it’s there to infuse heat subtly without overpowering.
Step 4: Combining Chicken and Rice
Now nestle the seared chicken thighs right on top of the rice mixture. Cover your pot tightly with a lid and reduce the heat to low, allowing everything to simmer together for about 25 to 30 minutes. This gentle cooking melds all the flavors, tenderizes the chicken beautifully, and lets the rice soak up all that fragrant liquid.
Step 5: Resting and Final Touches
When the cooking time is up, turn off the heat but keep the lid on, letting the dish rest for 10 more minutes. This resting step ensures the rice firms up perfectly and the flavors deepen. Carefully remove the thyme sprigs and the whole scotch bonnet pepper from the pot. Finally, sprinkle the remaining green onions on top and fluff the rice with a fork, getting ready to serve a stunning, aromatic One-Pot Jerk Chicken with Rice & Peas Recipe.
How to Serve One-Pot Jerk Chicken with Rice & Peas Recipe
Garnishes
Great garnishes not only add visual appeal but elevate each bite. Freshly chopped cilantro or parsley bring a burst of verdant color and freshness that play exceptionally well against the spicy jerk chicken. A squeeze of lime over the dish before serving balances out the richness with zesty brightness and adds a citrusy pop that awakens your palate.
Side Dishes
While this One-Pot Jerk Chicken with Rice & Peas Recipe is a complete meal on its own, pairing it with crisp, refreshing sides is always a winner. Consider a simple cucumber salad dressed with vinegars or a tangy mango salsa—both cool things down beautifully and introduce contrasting textures. For a heartier option, fried plantains or steamed vegetables complement the dish’s flavors wonderfully without overwhelming the main star.
Creative Ways to Present
Serving this dish family-style in the pot it was cooked in creates a cozy, communal vibe perfect for a casual dinner with friends or family. For an elegant touch, plate individual portions and garnish with edible flowers or microgreens. You can also serve it in colorful bowls alongside warm, crusty bread to soak up every last bit of that joyous sauce.
Make Ahead and Storage
Storing Leftovers
One of the delightful things about this One-Pot Jerk Chicken with Rice & Peas Recipe is how well it keeps. Store any leftovers in an airtight container and refrigerate for up to three days. The flavors actually deepen while resting, making your next meal just as satisfying, if not more so, than the first.
Freezing
If you want to keep this dish longer, freezing is a fantastic option. Portion the cooled food into freezer-safe containers or bags and freeze for up to three months. When properly sealed, the jerk spices, beans, and coconut milk hold up well to freezing and thawing, maintaining the dish’s signature boldness.
Reheating
To reheat, gently warm your leftovers in a covered skillet over medium-low heat or microwave in short bursts, stirring occasionally to keep the rice from drying out. Adding a splash of water or broth helps restore moisture. This simple step ensures every reheated bite stays juicy and flavorful.
FAQs
Can I make this dish spicier or milder?
Absolutely! The whole scotch bonnet pepper controls much of the heat but does so with a subtle approach when left whole. For more heat, you can pierce the pepper or chop it finely (be careful with the seeds). To tone it down, simply remove the scotch bonnet entirely or use a milder pepper alternative.
Is there a vegetarian version of the One-Pot Jerk Chicken with Rice & Peas Recipe?
Yes! Swap out the chicken for extra kidney beans, chickpeas, or your favorite hearty vegetables like sweet potatoes or bell peppers. Increase the seasoning slightly to maintain the vibrant jerk flavor, and cook the rice and peas as described for a delicious plant-based alternative.
Can I use brown rice instead of white rice?
Brown rice can be used, but keep in mind it requires a longer cooking time and more liquid. You might want to partially cook the brown rice beforehand or increase the simmer time accordingly to ensure everything cooks evenly and thoroughly.
Why is the chicken skin kept on?
Leaving the skin on helps lock in moisture during cooking and develops a wonderful texture and flavor when seared. If you prefer, you can remove the skin after cooking, but it truly adds that rich caramelized taste this recipe is known for.
What can I substitute if I don’t have fresh thyme?
Dried thyme works as a convenient substitute though it’s less vibrant. Use about one-third of the amount since dried herbs are more concentrated. Alternatively, you could try fresh oregano or a small amount of rosemary for a different but delicious twist.
Final Thoughts
There is something incredibly satisfying about preparing and enjoying a hearty, boldly flavored meal without the fuss of multiple pots and pans. This One-Pot Jerk Chicken with Rice & Peas Recipe brings the best of Caribbean cooking right into your home kitchen, blending spice, creaminess, and comfort in every mouthwatering bite. I genuinely hope you give this recipe a try—it’s the kind of meal that warms your soul and keeps you coming back for more.
Print
One-Pot Jerk Chicken with Rice & Peas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
This One-Pot Jerk Chicken with Rice & Peas is a flavorful and hearty Caribbean-inspired dish featuring juicy bone-in chicken thighs cooked with aromatic spices, creamy coconut milk, kidney beans, and fragrant rice. Easy to prepare in a single pot, this recipe combines bold jerk seasoning with tender rice and peas for a comforting, well-balanced meal perfect for any occasion.
Ingredients
Chicken and Marinade
- 6 bone-in, skin-on chicken thighs
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp vegetable oil
Rice & Peas
- 2 cups long grain white rice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup full-fat coconut milk
- 1½ cups chicken stock or water
- 1 whole scotch bonnet pepper
- 4 green onions, sliced (divided)
- 4 sprigs fresh thyme
Instructions
- Heat the pan: Set a large Dutch oven or deep skillet over medium-high heat and let it heat for 2–3 minutes to prepare for searing the chicken.
- Marinate the chicken: Rub the chicken thighs with minced garlic, grated ginger, ground allspice, ground cinnamon, salt, and pepper. Allow the chicken to marinate for at least 15 minutes to absorb the spices.
- Sear the chicken: Add vegetable oil to the hot pan. Place the chicken thighs skin-side down and sear until browned on both sides, about 3–4 minutes per side. Remove the chicken and set aside.
- Prepare the rice mixture: Add the rice to the same pan and stir for about a minute to toast it lightly. Then pour in the coconut milk and chicken stock. Add the drained kidney beans, fresh thyme sprigs, whole scotch bonnet pepper, and half of the sliced green onions. Stir gently to combine.
- Cook the chicken with rice: Nestle the seared chicken thighs back into the pot on top of the rice mixture. Cover the pot tightly and reduce heat to low. Let it simmer for 25–30 minutes, or until the rice is tender and the liquid has been absorbed completely.
- Rest the dish: Turn off the heat and let the pot rest, still covered, for 10 minutes. Remove and discard the thyme stems and scotch bonnet pepper carefully.
- Serve: Top with the remaining green onions and fluff the rice with a fork. Serve the one-pot jerk chicken warm for the best flavor experience.
Notes
- For milder heat, halve or remove the scotch bonnet pepper before cooking.
- Soaking rice beforehand is not necessary as toasting it in the pan adds flavor.
- You can substitute chicken stock with water or vegetable broth for a lighter taste.
- Ensure the pot is covered tightly during simmering to trap the steam and cook the rice evenly.
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- If coconut milk is not available, use heavy cream or evaporated milk as alternatives, though flavor will differ.
