Description
A comforting Caribbean classic, this One-Pot Jerk Chicken with Rice & Peas brings together bold spices, creamy coconut rice, and tender chicken in a single flavorful dish.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 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
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 green onions, sliced
- 4 sprigs fresh thyme
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Set a large Dutch oven or deep skillet over medium-high heat and let it heat for 2–3 minutes.
- Rub the chicken thighs with garlic, ginger, allspice, cinnamon, salt, and pepper. Let marinate for at least 15 minutes.
- 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.
- 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.
- 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.
- Turn off heat and let the pot rest, covered, for 10 minutes. Discard thyme stems and scotch bonnet.
- Top with remaining green onions and fluff the rice with a fork. Serve warm.
Notes
- Use a tight-fitting lid to trap flavor and steam.
- Let the pot rest after cooking for perfect texture.
- Swap scotch bonnet with habanero or jalapeño for less heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 120mg