Experience the bold, smoky, and spicy flavors of Jamaican jerk chicken rice in one easy, satisfying meal. This one-pot recipe brings island flair to your kitchen with juicy jerk chicken and fragrant coconut rice. Perfect for weeknights or special gatherings.
Jamaican jerk chicken rice isn’t just a recipe for me, it’s a memory wrapped in spice and warmth. The first time I tasted it was on a trip to Ocho Rios with my kids. We were sitting by the beach, toes in the sand, and the aroma from a nearby food stall was just too tempting to ignore. One bite, and I was hooked. It reminded me of the comfort of chicken over rice halal, but with a fiery, tropical twist.
There’s something about that perfect balance of heat, savory depth, and coconut-kissed rice that hits all the right notes. When I got back home to Florida, I couldn’t stop thinking about it. So I started tinkering in my kitchen, trying to recreate that magical moment, and this one-pot version is the result.
It’s a comforting, flavorful dish that brings island vibes to your dinner table. Whether you’re feeding your family or just treating yourself, this recipe brings a little sunshine into your weeknight routine like a one pan chicken and rice dinner.
Table of contents
Main Ingredients for Jamaican Jerk Chicken Rice
Here’s what you’ll need to make this flavorful jamaican jerk chicken rice:
- Chicken Thighs (2½–3 pounds): Bone-in, skin-on thighs bring the most flavor and stay juicy during cooking.
- Jerk Seasoning (1–2 tbsp): This spice blend is the heart of the recipe. You can use store-bought or make your own.
- Salt (1½ tsp): Essential for seasoning the chicken thoroughly.
- Chicken Bouillon (½ tsp, optional): Adds extra depth to the flavor.
- Canola Oil (4 tbsp): Great for searing and sautéing without overpowering the dish.
- Onion (½ medium, diced): Adds a subtle sweetness and aromatic base.
- Garlic (2 cloves, minced): Brings out those savory undertones.
- Thyme (1 sprig or 1 tsp dried): A must for that earthy, Caribbean flavor.
- Bay Leaves (2 small): Adds subtle herbal notes to the rice.
- Uncooked Long Grain Rice (2 cups): The base of the dish. Long grain works best here.
- Coconut Milk (1¾ cups): Creamy and rich, this pairs beautifully with the jerk spices.
- Red Kidney Beans (15.5 oz can): Adds texture and protein. Want more legume flavor? Try this classic jerk rice and peas recipe.
- White Pepper (1 tsp): Slightly milder than black pepper with a unique heat.
- Chicken Broth or Water (2–2¼ cups): Helps cook the rice evenly.
Additional Ingredients & Helpful Substitutes
Let’s talk about those extra touches that make this dish sing.
- Scotch Bonnet Pepper (1 whole, optional): For those who like it hot. Be careful, this one packs a punch!
- Paprika (1 tsp, optional): Adds color and a bit of smoky flavor.
- Green Onion (for garnish, optional): Brightens the dish and adds freshness.
- Lime Wedges (optional): A little squeeze of lime before serving brings out the flavors beautifully.
- Fresh Parsley or Cilantro: For an herby finish that complements the richness of the rice.
Substitutes are welcome too:
- No kidney beans? Black beans or pinto beans work great.
- Don’t have coconut milk? Use evaporated milk or a mix of broth and cream.
- No jerk seasoning? A combo of allspice, thyme, garlic powder, onion powder, cinnamon, nutmeg, and cayenne will do the trick.
These additions help customize the dish to your taste, pantry, and spice tolerance.
Expert Tips
Over the years, I’ve learned a few tricks that make this jamaican jerk chicken rice turn out just right every time:
- Marinate If You Can: Even 30 minutes with the jerk seasoning can make a big difference. If you’ve got time, let it sit overnight in the fridge.
- Sear the Chicken Well: Browning the skin side helps lock in juices and gives that irresistible crispy texture. Don’t skip this step.
- Use Long Grain Rice: Jasmine or basmati rice works great. Short grain rice tends to get too sticky.
- Keep the Heat Low While Simmering: A gentle simmer helps the rice cook evenly without burning at the bottom.
- Don’t Stir the Rice Too Much: Once everything is in the pot, let it cook undisturbed. Stirring too often can make the rice mushy.
- Watch the Liquid Levels: Depending on the rice and pot, you might need a little more or less broth. If the rice looks dry before it’s done, splash in a bit more.
- Let It Rest: After turning off the heat, let the pot sit covered for 5–10 minutes. This helps finish steaming the rice and keeps it fluffy.
- Taste as You Go: Don’t be shy, taste for salt and spice as you build the layers of flavor.
These small tweaks take your dish from good to “Can I have seconds?” good. Trust me.
Recommended Techniques for Great Results
Here are some best practices that I follow every single time:
- Use a Dutch Oven or Heavy Pot: It holds heat better and cooks more evenly.
- Layer Your Flavors: Start by sautéing onions, garlic, and spices before adding the rice.
- Sear Before You Simmer: Brown the chicken separately, then let it finish cooking over the rice.
- Use Fresh Herbs When Possible: They make a noticeable difference.
- Garnish for Presentation and Flavor: A sprinkle of green onions or herbs adds color and brightness.
By using these techniques, you get a dish that’s not just tasty but beautifully textured and visually appealing too.
Step-by-Step Instructions
- Season the Chicken: Rub the chicken thighs with salt, bouillon (if using), and jerk seasoning. Let them marinate for at least 30 minutes.
- Sear the Chicken: In a large pot, heat 2 tablespoons of canola oil. Sear the chicken thighs, skin-side down, until golden brown. Flip and cook the other side. Remove and set aside.
- Sauté Aromatics: Add the remaining oil to the pot. Sauté diced onion, garlic, thyme, and bay leaves until fragrant.
- Add the Rice and Liquid: Stir in rice, coconut milk, kidney beans, white pepper, paprika, broth, and bouillon (if using). Taste and season with salt and pepper.
- Nestle in the Chicken: Place the seared chicken thighs on top of the rice mixture. Tuck in the Scotch bonnet pepper whole (don’t burst it).
- Simmer: Cover the pot and simmer on low for 25–30 minutes, until the rice is tender and the liquid is absorbed.
- Rest: Turn off the heat and let the pot sit, covered, for 5–10 minutes.
- Serve: Garnish with green onions or herbs and serve warm.
Additional Guide for The Best Jamaican Jerk Chicken Rice
Looking to switch things up? Here are a few fun variations:
- Make It with Drumsticks: Works just as well, just adjust the cooking time slightly.
- Try a Brown Rice Version: You’ll need to increase the liquid and cooking time, but it adds extra fiber.
- Vegetarian Option: Use jerk-marinated tofu or tempeh instead of chicken and swap the broth for veggie stock.
- Oven Finish: After adding all ingredients, bake in the oven at 375°F for 35 minutes for a crispy top.
Want even more depth of flavor? Add a splash of dark rum to the rice while it simmers. Or toss in some pineapple chunks for a tropical twist!
You could also lighten things up with some grilled chicken tenders instead of whole thighs. Or explore a totally different twist with this zesty tandoori chicken and rice dish.
This dish is incredibly versatile. Once you’ve got the base down, you can riff on it all sorts of ways.
FAQs About Jamaican Jerk Chicken Rice
It can be! Use skinless chicken, go light on the oil, and choose brown rice for added fiber and nutrients.
Try coleslaw, fried plantains, mango salsa, or even a crisp tzatziki chicken salad for a cooling contrast.
For quick weeknight prep, try similar pressure cooker rice dishes to save time without losing flavor.
Got other questions? Just drop a comment or shoot me a message. I’m always happy to help!
Conclusion
There you have it, my friend, jamaican jerk chicken rice that’s as comforting as it is exciting. It’s bold, it’s hearty, and it’s got just the right amount of island heat. Whether you’re a seasoned cook or just starting your journey, this one-pot wonder is sure to win hearts (and fill bellies).
I hope you give it a try and love it as much as my family does. Remember, good food doesn’t have to be complicated. With a little prep and a lot of love, you can bring the flavors of Jamaica right into your kitchen.
If you liked this dish, you’ll also enjoy this fresh and comforting lemon herb chicken rice bake, or for something light and tangy, give this dump-and-bake chicken tzatziki with rice a shot.
Happy cooking and see you next time!
Warmly,
Jamaican Jerk Chicken Rice Recipe
Equipment
- Dutch Oven
- Wooden Spoon
Ingredients
Jerk Chicken
- 2½–3 pounds chicken thighs (about 5–6)
- 1½ tsp salt
- ½ tsp chicken bouillon (optional)
- 1–2 tbsp jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tbsp canola oil
- ½ onion diced
- 1 sprig fresh thyme or 1 tsp dried thyme
- 2 cloves garlic minced
- 2 bay leaves small
- 2 cups uncooked long grain rice
- 13.5 oz coconut milk (1¾ cups)
- 15.5 oz red kidney beans rinsed and drained
- 1 tsp white pepper
- 1½–2 tsp jerk seasoning
- salt and pepper to taste
- 2–2¼ cups chicken broth or water Use 2 cups for 6 chicken thighs
- 1 tsp chicken bouillon (optional)
- 1 scotch bonnet pepper (optional)
- 1 tsp paprika (optional)
- 1 green onion for garnish (optional)
Instructions
- Season chicken thighs with salt, bouillon (if using), and jerk seasoning. Let marinate for at least 30 minutes or overnight.
- Heat canola oil in a large Dutch oven. Brown chicken thighs on both sides. Remove and set aside.
- In the same pot, sauté onion, garlic, thyme, and bay leaves for 2–3 minutes.
- Add rice, coconut milk, kidney beans, white pepper, jerk seasoning, chicken broth or water, and bouillon. Stir to combine.
- Return chicken to the pot. Add whole Scotch bonnet (if using). Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until rice is cooked and liquid is absorbed.
- Remove from heat and let rest for 5 minutes. Garnish with chopped green onion if desired. Serve hot.
Notes
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