One-Pot Jerk Chicken with Rice & Peas

There’s something deeply comforting about the aroma of jerk spices slowly infusing tender chicken, coconut-scented rice, and creamy kidney beans all in one pot. The warmth, the spice, the earthiness of thyme and allspice blending with sweet coconut milk — it’s the kind of dish that wraps around your senses and fills your kitchen with island soul. This is more than just a one-pot meal. It’s a full-on experience, and trust me, it’s worth every bite.

Behind the Recipe

This dish was born out of a desire to bring the bold flavors of the Caribbean into an easy, weeknight-friendly format. I still remember the first time I made it — no complicated steps, just layers of flavor building one after the other in a single pan. The joy of having everything cook together, soaking in the same rich broth, made this a staple in my kitchen. And every time I make it, I feel like I’m right back on a breezy island evening, spoon in hand, ready to dig in.

Recipe Origin or Trivia

Jerk chicken is a signature dish from Jamaica, known for its smoky heat and deep spice blend rooted in African and Caribbean influences. The term “jerk” refers to both the seasoning mix and the method of cooking, traditionally over pimento wood. Rice and peas — often made with kidney beans or pigeon peas — is its classic companion. Together, they form one of the most beloved meals in Jamaican cuisine. This one-pot version brings the best of both together for a soul-satisfying, fuss-free take.

Why You’ll Love One-Pot Jerk Chicken with Rice & Peas

This dish checks every box for flavor, convenience, and heartiness. Let me show you why it’s bound to become a favorite.

Versatile: You can swap ingredients, spice it up or down, and it still delivers bold flavor.

Budget-Friendly: Uses pantry staples like rice, canned beans, and spices.

Quick and Easy: Everything simmers in one pot. Less mess, more flavor.

Customizable: Not into heat? Dial down the scotch bonnet or use milder peppers.

Crowd-Pleasing: The rich aroma alone draws everyone to the kitchen. It’s a dinner party winner.

Make-Ahead Friendly: Flavors deepen overnight, making it even better the next day.

Great for Leftovers: Reheats beautifully and even freezes well for future meals.

Chef’s Pro Tips for Perfect Results

Getting the most out of this one-pot wonder is all about layering and timing. Here are a few tips to keep things just right.

• Brown the chicken well: This is where you build a base of deep, caramelized flavor.
• Use full-fat coconut milk: It brings creaminess and balances the heat.
• Don’t rush the simmer: Let the rice soak up every drop of flavor by keeping the lid on and heat low.
• Stir only once: Too much stirring makes rice mushy. Just one gentle mix after adding everything is enough.
• Rest before serving: Give the pot 5–10 minutes off the heat before serving so the rice can settle and finish absorbing liquid.

Kitchen Tools You’ll Need

Just a few kitchen essentials to pull this off effortlessly.

Large Dutch Oven or Deep Skillet: Wide enough to brown chicken and deep enough for the rice to cook evenly.

Tongs: Perfect for flipping chicken pieces without tearing the skin.

Wooden Spoon: Helps gently mix ingredients without breaking the rice.

Grater or Microplane: For fresh ginger and garlic, key to the marinade.

Measuring Cups and Spoons: To get the perfect balance of spices and liquids.

Ingredients in One-Pot Jerk Chicken with Rice & Peas

Each ingredient has a job to do, coming together for a vibrant, balanced dish.

1. Chicken Thighs (bone-in, skin-on): 6 pieces. Juicy, flavorful, and ideal for browning.
2. Long Grain White Rice: 2 cups. Absorbs flavor without becoming sticky.
3. Canned Red Kidney Beans (drained and rinsed): 1 can (15 oz). Creamy, earthy, and traditional.
4. Coconut Milk: 1 cup. Adds richness and slightly sweet balance to the spice.
5. Chicken Stock or Water: 1 ½ cups. Helps cook the rice and blend the flavors.
6. Scotch Bonnet Pepper (whole): 1. Provides heat without overpowering if left whole.
7. Garlic Cloves (minced): 3. Adds depth and warmth to the marinade.
8. Fresh Ginger (grated): 1 tablespoon. Lends zing and freshness.
9. Green Onions (sliced): 4. Stirred in at the end for brightness and crunch.
10. Fresh Thyme: 4 sprigs. Earthy and aromatic.
11. Ground Allspice: 1 teaspoon. The signature jerk spice.
12. Ground Cinnamon: ½ teaspoon. Adds subtle warmth.
13. Salt and Pepper: To taste. Brings balance and depth.
14. Vegetable Oil: 2 tablespoons. For browning the chicken.

Ingredient Substitutions

Sometimes you need to work with what you’ve got, and that’s totally okay.

Chicken Thighs: Boneless thighs or drumsticks.

Scotch Bonnet Pepper: Habanero, or jalapeño for milder heat.

Coconut Milk: Evaporated milk plus a touch of sugar.

Red Kidney Beans: Black beans or pigeon peas.

Fresh Thyme: Dried thyme (use half the amount).

Long Grain Rice: Jasmine or basmati.

Ingredient Spotlight

Scotch Bonnet Pepper: A small, fiery chili that adds fruity heat. Keeping it whole lets you control the spice level without overwhelming the dish.

Allspice: Not a mix, but a single spice with hints of clove, cinnamon, and nutmeg. It’s essential to jerk seasoning and gives that authentic Caribbean depth.

Instructions for Making One-Pot Jerk Chicken with Rice & Peas

Ready to get cooking? This is a low-effort, high-reward kind of meal.

1. Preheat Your Equipment:
Set a large Dutch oven or deep skillet over medium-high heat and let it heat for 2–3 minutes.

2. Combine Ingredients:
Rub the chicken thighs with garlic, ginger, allspice, cinnamon, salt, and pepper. Let marinate for at least 15 minutes.

3. Prepare Your Cooking Vessel:
Add oil to the hot pan. Sear chicken thighs skin-side down until browned on both sides, about 3–4 minutes per side. Remove and set aside.

4. Assemble the Dish:
Add rice to the same pan. Stir for a minute to toast slightly. Pour in coconut milk and chicken stock. Add the beans, thyme, whole scotch bonnet, and half the green onions. Stir gently.

5. Cook to Perfection:
Nestle the chicken thighs back into the pot on top of the rice. Cover tightly and reduce heat to low. Simmer for 25–30 minutes, or until rice is tender and liquid is absorbed.

6. Finishing Touches:
Turn off heat and let the pot rest, covered, for 10 minutes. Discard thyme stems and scotch bonnet.

7. Serve and Enjoy:
Top with remaining green onions and fluff the rice with a fork. Serve warm and watch it disappear.

Texture & Flavor Secrets

The key to this dish’s magic is contrast — crispy golden chicken skin meets soft, fluffy rice. The rice itself soaks up coconut milk and jerk spices, making every bite savory, slightly sweet, and gently spiced. The beans add a creamy pop, and fresh green onion gives a clean crunch at the end.

Cooking Tips & Tricks

A few small tricks can make this dish even more amazing.

• Use a tight-fitting lid to trap all the moisture and flavor.
• Toasting the rice slightly boosts its nutty aroma.
• Letting the scotch bonnet float whole means you get the heat without it being too fiery.

What to Avoid

Don’t let simple mistakes trip up this otherwise easy dish.

• Overcrowding the pan: Brown chicken in batches if needed so it crisps, not steams.
• Overcooking the rice: Stick to low heat and don’t lift the lid too often.
• Skipping the rest time: The rice needs it to finish cooking and settle.

Nutrition Facts

Servings: 6
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This dish is perfect for prepping ahead. Marinate the chicken overnight and store in the fridge. You can also cook the entire dish a day in advance — the flavors deepen beautifully. Leftovers keep in the fridge for up to 4 days or freeze well for 2 months. Reheat gently on the stovetop with a splash of water or broth.

How to Serve One-Pot Jerk Chicken with Rice & Peas

This hearty dish stands on its own, but you can dress it up even more. Serve with a fresh mango salad, fried plantains, or a splash of lime juice for brightness. A cold drink with citrus or ginger pairs beautifully.

Creative Leftover Transformations

Turn leftovers into magic with a little twist.

• Make jerk chicken rice bowls with avocado and shredded cabbage.
• Toss leftovers into a wrap with slaw and spicy mayo.
• Bake it into stuffed bell peppers for a fun twist.

Additional Tips

Want to boost the flavor even more?

• Add a dash of lime zest before serving.
• Sprinkle toasted coconut on top for texture.
• Use homemade stock for deeper flavor.

Make It a Showstopper

Presentation matters. Serve the dish straight from the pan at the table — it looks rustic and inviting. Garnish with a few extra green onions or fresh thyme sprigs for color contrast. A sliced lime on the side adds flair and function.

Variations to Try

Change it up without losing the soul of the dish.

• Pineapple Jerk Chicken: Add pineapple chunks for a sweet contrast.
• Spicy Veggie Version: Skip chicken, add mushrooms and bell peppers.
• Brown Rice Swap: Use brown rice for a nuttier texture (just adjust liquid and cook time).
• Jerk Chicken Soup: Add extra broth and serve it as a spicy Caribbean stew.
• Grilled Chicken Twist: Grill the chicken separately and serve over the rice for smoky flavor.

FAQ’s

Q1: Can I use boneless chicken?
A1: Yes, boneless thighs work great. Just reduce the cooking time slightly.

Q2: What if I can’t find scotch bonnet peppers?
A2: Habaneros are a good substitute, or use jalapeños for less heat.

Q3: Can I make this in a rice cooker?
A3: Absolutely. Sear the chicken separately, then cook everything together in the rice cooker.

Q4: Is it very spicy?
A4: It depends on the pepper used. Keeping it whole helps control the heat.

Q5: Can I double the recipe?
A5: Yes, just use a large pot and keep the rice-to-liquid ratio the same.

Q6: Do I need to rinse the rice?
A6: Yes, rinsing removes excess starch and helps keep the grains fluffy.

Q7: Can I make this vegan?
A7: Yes, skip the chicken and add hearty veggies or tofu.

Q8: What’s the best rice to use?
A8: Long grain white rice works best, but jasmine or basmati are great too.

Q9: Can I freeze leftovers?
A9: Definitely. Store in an airtight container and reheat with a bit of broth.

Q10: What makes it jerk?
A10: The spice blend — allspice, thyme, cinnamon, and scotch bonnet — gives it that signature jerk flavor.

Conclusion

One-Pot Jerk Chicken with Rice & Peas is more than just a meal. It’s a little getaway to the Caribbean, wrapped up in cozy, savory comfort. It’s spicy, creamy, rich, and impossibly satisfying — all from one single pan. Try it once and you’ll understand why it’s a forever favorite.

Print