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
Scale
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.
