One Pot Caribbean Jerk Chicken & Rice

One Pot Caribbean Jerk Chicken & Rice – A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans.


¼ cup canola oil
2-garlic clove, minced
½ medium onion, diced
1½ -2 teaspoons creole spice(adjust to taste with salt)
2 small bay leaves
2 cups uncooked long grain rice
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz. can (1¾ cups) coconut milk
15.5 oz. can red kidney beans, rinsed and drained
1 teaspoon white ground white pepper
Salt and fresh ground pepper, to taste
2½ cups chicken broth or water
1-teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper (optional)
1 teaspoons paprika (optional)

Jerk Chicken Thighs:
2½ -3 pound chicken thighs (about 5-6)
1½ -teaspoon salt
½-teaspoon chicken bouillon powder (optional)
2 Tablespoons Jerk Seasoning(Homemade here)


Jerk Chicken Thighs
  1. Preheat Oven to 350 degrees F
  2. Wash chicken thighs, for faster cooking make a 1/2 ” slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
  3. Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)

One Pot Jerk Chicken and Rice
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