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
Scale
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.
