This vibrant dish pulls inspiration from island kitchens, where bold spices, tender chicken, and aromatic rice come together in one pot like a symphony of flavor. With hints of thyme, allspice, and a touch of heat, it delivers that sun-soaked, slow-cooked feel—without the hours over a stove.
Don’t let the laid-back prep fool you—this tastes as craveable as our other crowd-favorites like Mexican Street Corn and Cowboy Caviar, but with a savory, comforting depth that keeps you going back for seconds. Every forkful is a culinary escape, no passport required.
One-pot meals are a chef’s best-kept secret, and this one layers in flavor the way a good soca song layers rhythm. Whether you’re new to Caribbean cooking or revisiting it with fresh eyes, this recipe will teach you how spice and soul can live in every grain of rice.
Why You’ll Be Hooked?
- I stumbled onto this recipe while craving something warm, filling, and a little spicy—now it’s my instant mood-lifter after long days.
- The taste? Think cozy, zesty, and wildly delicious—like sunshine you can eat.
- It’s saved me so many times when I needed a quick dinner with minimal cleanup—just one pot and a whole lot of flavor.
- I’ve tried swapping in bell peppers, pineapple, and even coconut milk—turns out, this recipe loves a remix as much as I do.
- Cooking this helped me ease up on takeout—plus, the blend of rice and protein made it easier to hit my health goals without boring meals.
Caribbean Chicken And Rice Recipe
Equipment
- Oven
- Dutch oven or oven-safe skillet
- Knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
Ingredients
One Pot Jerk Chicken and Rice
- 2 cups uncooked long grain rice
- 2 –2¼ cups chicken broth or water
- 1 whole scotch bonnet pepper optional
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 1½ –2 teaspoons jerk seasoning or to taste
- ½ medium onion diced
- 1 tsp chicken bouillon optional
- 1 green onion for garnish (optional)
- 4 tbsp canola oil
- 1 tsp white pepper
- 1 can coconut milk 1¾ cups
- Salt and pepper to taste
- 1 tsp paprika optional
- 2 cloves garlic minced
- 2 small bay leaves
- 1 can of red kidney beans rinsed and drained
Chicken Thighs
- 1 tbsp jerk seasoning
- ½ tsp chicken bouillon optional
- 2½ lbs chicken thighs about 5–6
- 1½ tsp salt
Instructions
- Preheat your oven to 350℉ (177℃).
- Rinse the chicken thighs thoroughly and make a ½-inch slit into each side of the bone for quicker cooking.
- Pat the chicken dry using a paper towel, then season it with about 1½ teaspoons of salt and bouillon powder.
- Rub jerk seasoning generously over both sides of each thigh.
- Heat 2 tablespoons of oil in a Dutch oven or oven-safe skillet, place the chicken thighs skin-side up, and sear them for around 3 minutes per side without burning.
- Remove the chicken from the pan and set it aside.
- Wipe out the pan using a paper towel to remove any burnt bits.
- Pour in another 2 tablespoons of oil, then add chopped onions, thyme, minced garlic, and a bay leaf.
- Sauté everything for 2–3 minutes until softened.
- Stir in the rice and beans.
- Followed by chicken stock, coconut milk, paprika, white pepper, more jerk seasoning, salt, and bouillon.
- Return the chicken thighs to the pot, ensuring they're partially nestled into the rice.
- Bring the contents to a boil, then transfer the uncovered pot to the oven and bake for 30–35 minutes or until the chicken is fully cooked.
- Once done, remove from the oven, let it rest for a minute.
- Garnish with chopped green onions if you’d like, and serve warm.
Notes
- Making slits in the chicken thighs helps them cook faster and allows flavors to penetrate more deeply.
- Use long-grain rice like basmati or jasmine for fluffier results and even cooking.
- If your jerk seasoning is spicy, balance it by adding a splash of lime juice or a pinch of sugar.
| Calories | 628kcal |
| Carbohydrates | 68g |
| Fiber | 3g |
| Fat | 19g |
| Protein | 44g |
| Cholesterol | 181g |
