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One Pot Caribbean Jerk Chicken & Rice Recipe

One Pot Caribbean Jerk Chicken & Rice Recipe
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5.2 from 25 reviews

This vibrant and flavorful One Pot Caribbean Jerk Chicken & Rice recipe is a perfect balance of spicy and savory, with a touch of sweetness. It’s an easy dish to make for a satisfying dinner that transports you to the sunny Caribbean islands.

Ingredients

Units Scale

For the Jerk Marinade:

  • 2 lbs chicken thighs, bone-in, skin-on
  • 3 tbsp jerk seasoning
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1/4 cup soy sauce
  • 2 tbsp vegetable oil
  • 2 tbsp brown sugar
  • 1 lime, juiced

For the Rice:

  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 tsp thyme
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken thighs, jerk seasoning, garlic, onion, red bell pepper, soy sauce, vegetable oil, brown sugar, and lime juice. Refrigerate for at least 1 hour.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken and cook until browned on both sides, about 5 minutes per side.
  3. Add Rice and Beans: Stir in rice, chicken broth, black beans, coconut milk, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
  4. Finish and Serve: Once the rice is cooked and liquid is absorbed, fluff with a fork. Garnish with fresh cilantro before serving.

Notes

  • You can adjust the level of spice by adding more or less jerk seasoning to suit your taste.
  • Feel free to add additional vegetables like diced carrots or peas for extra color and nutrition.
  • This dish pairs well with a side of plantains or a simple green salad.

Nutrition

Find it online: https://easy-tapas-recipes.com/one-pot-caribbean-jerk-chicken-and-rice-recipe/