If you have been craving the bold, spicy, and deeply satisfying flavors of the Caribbean, then this One-Pot Jerk Chicken with Rice & Peas Recipe is about to become your new best friend in the kitchen. Imagine tender chicken thighs infused with that unmistakable jerk seasoning, simmered alongside creamy coconut rice and plump kidney beans—all cooked together in a single pot to blend those amazing flavors seamlessly. This dish is a vibrant celebration of taste and convenience that’s perfect for a weeknight dinner or impressing guests without the hassle.
Ingredients You’ll Need
Gathering simple and essential ingredients is the key to unlocking the rich, layered flavors of this One-Pot Jerk Chicken with Rice & Peas Recipe. Each item plays a vital role, whether it’s building the perfect aromatic base, providing that creamy texture, or adding bursts of color and contrast.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully and keeps the meat juicy and flavorful throughout cooking.
- 2 tablespoons jerk seasoning: Whether homemade or store-bought, this spice blend brings that classic spicy, smoky jerk flavor that’s the soul of the dish.
- 1 tablespoon olive oil: Used for searing the chicken and developing a golden crust that locks in flavor.
- 1 small onion, diced: Adds a subtle sweetness and depth to the flavor base when sautéed.
- 2 cloves garlic, minced: Provides a fragrant aroma that enhances the overall dish.
- 1 teaspoon fresh thyme (or ½ teaspoon dried): Thyme lends that earthy, herbal note traditional in Caribbean cooking.
- 1 cup long-grain white rice: The perfect rice to soak up the flavorful liquids without becoming mushy.
- 1 (15 oz) can coconut milk: Adds creaminess and a slightly sweet undertone that balances the spice.
- 1 cup chicken broth: Creates the cooking liquid that ensures tender, fluffy rice.
- 1 (15 oz) can kidney beans, drained and rinsed: These peas add texture, protein, and an authentic touch to the dish.
- 2 green onions, sliced: For fresh, crisp bursts of flavor when served.
- Salt and pepper to taste: Simply essential to enhance every other ingredient.
- Lime wedges and fresh thyme for garnish (optional): Brighten the flavors and add beautiful presentation.
How to Make One-Pot Jerk Chicken with Rice & Peas Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry—this step helps to get a perfect crust. Rub the jerk seasoning all over the chicken, making sure every bit of skin is coated in that vibrant spice mix. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear them for 3 to 4 minutes on each side until the skin is golden and crisp. Then, remove the chicken and set it aside for the moment.
Step 2: Build the Flavor Base
Lower the heat to medium and add diced onion, minced garlic, and thyme to the same pan. Stir and sauté for 2 to 3 minutes until the onions turn translucent and fragrant aromas fill your kitchen. This step is crucial as it creates a delicious foundation that will infuse the entire dish.
Step 3: Toast the Rice
Add the rice to the pan and give it a good stir—toast the grains lightly for about a minute. This adds nuttiness to the rice and helps prevent it from turning mushy during cooking. Toasting rice is a simple step that elevates the texture and flavor significantly.
Step 4: Add Liquids and Beans
Pour in the coconut milk and chicken broth, then stir in the kidney beans. Season with salt and pepper to your taste. Bring this mixture to a simmer—the rich coconut milk will create a luscious, creamy cooking liquid. Once it’s gently bubbling, you’re ready for the next step.
Step 5: Simmer and Cook Together
Nestle the chicken thighs back into the pan, placing them skin side up on top of the rice and peas mixture. Cover with a lid and reduce the heat to low. Let everything simmer gently for 25 to 30 minutes, or until the rice is tender and the chicken is fully cooked through (a safe internal temperature is 165°F). This slow simmer melds the flavors beautifully while keeping everything tender and moist.
Step 6: Rest and Garnish
Once done, remove the pot from heat and let it rest, still covered, for about 5 minutes. This lets the flavors settle and the rice finish absorbing any remaining liquid. When you’re ready to serve, garnish with sliced green onions, fresh thyme, and a few lime wedges for a fresh zing that wakes up the entire dish.
How to Serve One-Pot Jerk Chicken with Rice & Peas Recipe
Garnishes
Simple garnishes like sliced green onions, fresh thyme sprigs, and bright lime wedges really bring this dish to life. They add that vibrant contrast in flavor and color that makes every bite more exciting. Plus, a squeeze of lime just before eating brightens the rich, spicy notes of the jerk chicken wonderfully.
Side Dishes
This one-pot wonder stands beautifully on its own, but for a more filling meal, serve it alongside a crisp garden salad or some roasted vegetables. Something cool and crunchy pairs perfectly—think cucumber salad or lightly dressed greens—to balance the richness of the coconut-infused rice and spicy chicken.
Creative Ways to Present
For a fun twist, try serving the One-Pot Jerk Chicken with Rice & Peas Recipe in hollowed-out bell peppers or colorful bowls to make the vibrant colors pop. Alternatively, layering the dish in clear glass casseroles can show off the beautiful beans, rice, and chicken layers, making it perfect for potlucks or casual dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Jerk Chicken with Rice & Peas Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, so you might find the leftovers even more delicious than the day you made it.
Freezing
You can freeze leftovers for up to 2 months. Be sure to store the dish in a freezer-safe container and defrost overnight in the refrigerator before reheating. This makes meal prep super convenient and lets you enjoy this Caribbean classic anytime you want.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth if the rice looks dry. Alternatively, microwave in intervals, stirring between, until heated through. Reheating slowly ensures the chicken stays juicy and the rice does not dry out.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, you can substitute boneless chicken thighs if you prefer. Just remember that they will cook faster—adjust simmering time accordingly to avoid overcooking.
Is it necessary to use coconut milk?
Coconut milk is key to achieving the creamy texture and subtle sweetness that balances the spicy jerk seasoning, but you can substitute with heavy cream or a mix of broth and a little cream if needed.
How spicy is the jerk seasoning in this recipe?
The seasoning is moderately spicy, but you can always adjust the heat by adding Scotch bonnet peppers if you like it fiery or using milder jerk blends for a gentler kick.
Can this recipe be made gluten-free?
Absolutely! All the ingredients are naturally gluten-free, but always check your jerk seasoning and chicken broth labels to ensure no gluten-containing additives are included.
What’s the best rice to use for rice & peas?
Long-grain white rice is ideal here as it stays fluffy and separates nicely after cooking with the beans and coconut milk, giving that authentic rice & peas texture.
Final Thoughts
This One-Pot Jerk Chicken with Rice & Peas Recipe is an absolute joy to make and eat—a perfect blend of convenience, comfort, and Caribbean flair all in one pot. Whether you’re feeding a family or just craving something bold and delicious, this dish delivers flavor and satisfaction every time. So, roll up your sleeves, grab those ingredients, and get ready to fall in love with jerk chicken all over again!
Print
One-Pot Jerk Chicken with Rice & Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Description
This One-Pot Jerk Chicken with Rice & Peas is a vibrant and flavorful Caribbean-inspired meal featuring tender, spicy jerk chicken thighs cooked atop perfectly seasoned rice and kidney beans in creamy coconut milk. This comforting and easy-to-make dish combines aromatic spices, fresh herbs, and a touch of heat in a single skillet, making it an ideal weeknight dinner or meal prep option.
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 2 green onions, sliced
- Lime wedges and fresh thyme for garnish (optional)
Rice and Beans
- 1 cup long-grain white rice
- 1 (15 oz) can coconut milk
- 1 cup chicken broth
- 1 (15 oz) can kidney beans, drained and rinsed
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season all over with the jerk seasoning to ensure the flavors penetrate the meat deeply.
- Sear the Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 3–4 minutes per side until the skin is golden brown and crisp. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same pan, sauté diced onion, minced garlic, and fresh or dried thyme for 2–3 minutes until softened and fragrant, building a flavorful base for the rice.
- Toast the Rice: Stir the rice into the sautéed aromatics and cook for about 1 minute to lightly toast the grains, enhancing their texture and flavor.
- Add Liquids and Beans: Pour in the coconut milk and chicken broth, then add the drained kidney beans. Season with salt and pepper, and stir gently. Bring the mixture to a simmer.
- Cook the Chicken with Rice: Nestle the seared chicken thighs back into the pan on top of the rice, skin side up. Cover with a lid and reduce heat to low. Simmer gently for 25–30 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove the pan from heat and let it rest, covered, for 5 minutes to allow flavors to meld. Garnish with sliced green onions, lime wedges, and fresh thyme if desired, then serve hot.
Notes
- For additional heat, add a chopped Scotch bonnet pepper or a pinch of cayenne pepper to the rice mixture before simmering.
- This dish reheats beautifully, making it perfect for meal prep and leftovers.
