One Pot Caribbean Jerk (Printable Version)
Tender jerk-spiced chicken thighs baked on fragrant coconut rice with beans for a hearty Caribbean-inspired meal.
# Ingredients:
→ Poultry
01 -
800 grams bone-in, skin-on chicken thighs
→ Spice Blend
02 -
15 grams Jamaican jerk seasoning
03 -
1 scotch bonnet pepper, finely chopped (optional)
→ Rice and Beans
04 -
250 grams long-grain rice (jasmine or basmati)
05 -
400 milliliters full-fat canned coconut milk
06 -
240 grams canned kidney beans, drained and rinsed
→ Aromatics and Herbs
07 -
3 garlic cloves, minced
08 -
4 green onions, sliced
09 -
5 sprigs fresh thyme
→ Oils and Seasoning
10 -
30 milliliters vegetable oil
11 -
Salt to taste
12 -
Black pepper to taste
# Steps:
01 -
Pat chicken thighs dry with paper towels. Evenly coat with Jamaican jerk seasoning and finely chopped scotch bonnet pepper if using. Let rest for 10 minutes to allow flavors to penetrate.
02 -
Heat vegetable oil in a large oven-safe pot over medium-high heat. Place chicken thighs skin-side down and sear until skin is golden brown and crispy, approximately 4–5 minutes. Flip and cook the other side for 2 minutes. Remove chicken and set aside.
03 -
In the same pot, add garlic, green onions, and fresh thyme. Sauté until fragrant, about 2 minutes, stirring frequently to prevent burning.
04 -
Add long-grain rice to the pot and stir well to coat each grain with the aromatic oil and herbs.
05 -
Stir in coconut milk, kidney beans, salt, and black pepper. Bring the mixture to a gentle simmer.
06 -
Arrange seared chicken thighs skin-side up on top of rice mixture. Cover pot with a lid or foil and bake in a preheated oven at 180°C for 30 to 35 minutes, or until rice is tender and chicken reaches an internal temperature of 74°C.
07 -
Remove pot from oven and let rest uncovered for 5 minutes to allow flavors to settle. Garnish with additional fresh thyme and sliced green onions before serving directly from the pot.
# Notes:
01 -
Searing the chicken first develops a crispy skin and enhances the depth of flavor. Allowing the chicken to rest after seasoning improves moisture retention and flavor penetration. Monitor liquid levels closely during baking to ensure perfectly cooked rice.