Easy One Pot Jerk Chicken and Rice (Print version)
Juicy jerk chicken thighs simmer with coconut rice, beans, peppers, and lime in one pot for a bold weeknight dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
02 -
2 1/2 tablespoons jerk seasoning, divided
03 -
3/4 teaspoon kosher salt, divided, plus more to taste
04 -
1 tablespoon vegetable oil
For the rice
05 -
1 small yellow onion, diced
06 -
1 red bell pepper, diced
07 -
3 cloves garlic, minced
08 -
1 teaspoon fresh grated ginger
09 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
10 -
1 cup (240 ml) full-fat coconut milk
11 -
1 cup (240 ml) low-sodium chicken broth
12 -
1/2 cup (120 ml) orange juice
13 -
1 can (15 oz/425 g) black beans, drained and rinsed
14 -
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
15 -
2 scallions, sliced
16 -
1 lime, cut into wedges
# Instructions:
01 -
Toss the chicken thighs with 2 tablespoons jerk seasoning, 1/2 teaspoon salt, and the oil until evenly coated.
02 -
Heat a large Dutch oven or deep skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning once or twice, until browned but not cooked through. Transfer to a plate.
03 -
Reduce the heat to medium. Add the onion and bell pepper to the same pot and cook for 3-4 minutes, scraping up browned bits. Stir in the garlic and ginger for 30 seconds.
04 -
Add the rinsed rice, remaining 1/2 tablespoon jerk seasoning, and remaining 1/4 teaspoon salt. Stir for 1 minute so the rice is coated in the seasoned oil.
05 -
Stir in coconut milk, chicken broth, orange juice, black beans, and thyme. Nestle the browned chicken and any juices back into the pot. Bring to a simmer, cover, reduce heat to low, and cook for 20-23 minutes.
06 -
Remove the pot from the heat and let it stand covered for 5 minutes. Discard thyme stems, fluff the rice, and finish with scallions and lime juice. Check that the chicken reaches 165°F before serving.
# Good to know:
01 -
Use a heavy pot with a tight-fitting lid for even rice cooking.
02 -
Jerk seasoning brands vary in salt and heat, so adjust the final seasoning after resting.
03 -
Leftovers keep refrigerated for up to 4 days.