Jamaican Jerk Chicken Rice Recipe
This one-pot Jamaican jerk chicken rice recipe brings bold island flavor with juicy jerk chicken, coconut rice, and kidney beans in every bite.
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
Adjust spice level by using less jerk seasoning or omitting Scotch bonnet. For richer flavor, marinate chicken overnight.
