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Caribbean Jerk Chicken and Rice Recipe

This Caribbean Jerk Chicken and Rice is a one-pot tropical delight packed with flavor. Juicy, well-seasoned chicken thighs rest over fragrant coconut rice with beans and herbs, creating a comforting, easy weeknight meal full of island warmth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 People
Course: One-pot, baked
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 2 ½ –3 lbs chicken thighs about 5–6 pieces
  • 1 ½ tsp salt
  • ½ tsp chicken bouillon optional
  • 1 –2 tbsp jerk seasoning
  • 2 tbsp oil for searing
  • For the Rice and Beans:
  • 2 tbsp oil
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 1 sprig fresh thyme or 1 tsp dried thyme
  • 2 small bay leaves
  • 2 cups long-grain rice rinsed
  • 1 can 15.5 oz red kidney beans, drained and rinsed
  • 1 can 13.5 oz coconut milk
  • 2 –2¼ cups chicken broth
  • 1 tsp paprika
  • 1 tsp white pepper
  • 1 –1½ tsp jerk seasoning
  • Salt to taste
  • 1 whole scotch bonnet pepper optional
  • 1 green onion chopped (for garnish)

Method
 

  1. Preheat Oven: Set oven to 350°F (177°C).
  2. Season Chicken: Pat chicken dry and season with salt, bouillon, and jerk seasoning.
  3. Sear Chicken: In a skillet or Dutch oven, heat oil over medium-high heat. Sear chicken thighs on both sides until golden, about 3 minutes per side. Remove and set aside.
  4. Sauté Aromatics: In the same pan, add oil, onion, garlic, thyme, and bay leaves. Sauté until fragrant.
  5. Add Rice and Beans: Stir in rinsed rice and beans, coating them in the aromatics.
  6. Add Liquids: Pour in chicken broth, coconut milk, paprika, pepper, and jerk seasoning. Stir well.
  7. Combine: Return the chicken to the pan, skin side up. Bring to a boil.
  8. Bake: Transfer the pan to the oven and bake uncovered for 30–35 minutes, until chicken is fully cooked (165°F) and rice is tender.
  9. Rest and Serve: Let it rest for 5 minutes. Garnish with green onions before serving.

Notes

  • For extra tenderness, marinate chicken for at least 30 minutes before cooking.
  • Use full-fat coconut milk for a richer flavor.
  • Adjust spice level by adding or omitting the scotch bonnet pepper.
  • Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.

Nutritional Facts (per serving)

Nutrient Amount
Calories 628 kcal
Protein 44 g
Carbohydrates 68 g
Fat 19 g
Saturated Fat 3 g
Fiber 3 g
Sodium 1220 mg
Cholesterol 181 mg
Potassium 688 mg