One Pot Caribbean Jerk Chicken & Rice (Print Version)

Crispy jerk-seasoned chicken thighs baked with coconut rice and beans, creating a complete Caribbean meal in one pot.

# Ingredients:

→ Jerk Chicken

01 - 2½-3 pounds chicken thighs (5-6 pieces)
02 - 1½ teaspoons salt
03 - ½ teaspoon chicken bouillon (optional)
04 - 1-2 tablespoons jerk seasoning

→ Rice Base

05 - 4 tablespoons canola oil
06 - ½ medium onion, diced
07 - 1 sprig fresh thyme (or 1 teaspoon dried)
08 - 2 cloves garlic, minced
09 - 2 small bay leaves
10 - 2 cups uncooked long grain rice

→ Liquid and Seasonings

11 - 1 can (13.5 oz) coconut milk
12 - 1 can (15.5 oz) red kidney beans, rinsed and drained
13 - 2-2¼ cups chicken broth or water
14 - 1½-2 teaspoons Creole or jerk seasoning
15 - 1 teaspoon white pepper
16 - 1 teaspoon chicken bouillon (optional)
17 - 1 whole scotch bonnet pepper (optional)
18 - 1 teaspoon paprika (optional)
19 - Salt and pepper to taste
20 - Green onion for garnish (optional)

# Instructions:

01 - Preheat oven to 350°F (177°C).
02 - Wash chicken thighs, make ½-inch slits on sides of bone, pat dry. Season with salt, bouillon powder, and jerk seasoning.
03 - Heat 2 tablespoons oil in oven-safe pot. Brown chicken thighs 3 minutes per side. Remove and set aside. Wipe pan clean.
04 - Heat remaining oil, sauté onions, thyme, garlic, and bay leaf until soft, 2-3 minutes.
05 - Add rice, beans, broth, coconut milk, and all seasonings. Return chicken to pot. Bring to boil, then bake uncovered for 30-35 minutes.
06 - Let rest briefly, garnish with green onions if desired, and serve.

# Notes:

01 - Can substitute jerk seasoning with Creole or taco seasoning
02 - Rinse rice for fluffier results
03 - Chicken should reach internal temperature of 165°F

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