Ingredients
Jerk Chicken Thighs
- 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6)
- 1½ teaspoons (8g) salt
- ½ teaspoon (2g) chicken bouillon (optional)
- 1-2 tablespoons (12-24g) jerk seasoning
One Pot Jerk Chicken and Rice
- 4 tablespoons (60ml) canola oil
- ½ medium onion, diced
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 2 cloves garlic, minced
- 2 small bay leaves
- 2 cups (360g) uncooked long grain rice
- 1 13.5-ounce can coconut milk (1¾ cups)
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 teaspoon (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning (or jerk seasoning)
- Salt and pepper to taste
- 2-2¼ cups (470-530ml) chicken broth (or water) (If using 6 chicken thighs, use 2 cups of water)
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 teaspoon (6g) paprika (optional)
- 1 green onion for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the chicken and rice.
- Prepare Chicken: Wash the chicken thighs. For quicker cooking, create a ½-inch slit on either side of the bone in each thigh. Pat the chicken dry with paper towels, then season with 1½ teaspoons salt and optional chicken bouillon powder.
- Season Chicken: Generously rub both sides of the chicken thighs with 1-2 tablespoons of jerk seasoning to infuse bold flavors.
- Sear Chicken: Heat 2 tablespoons of canola oil in a skillet, Dutch oven, or oven-safe pot over medium heat. Place chicken thighs skin-side up and sear for about 3 minutes on each side until browned but not burnt. Remove the chicken and set aside.
- Prepare Aromatics: Wipe out any burned bits from the pan with a paper towel. Add the remaining 2 tablespoons canola oil, then add diced onions, thyme, minced garlic, and bay leaves. Sauté gently for 2-3 minutes until softened but not browned.
- Add Rice and Beans: Stir in the uncooked rice and red kidney beans to coat them in the aromatic oil and spices.
- Add Liquid and Seasonings: Pour in chicken broth (or water), coconut milk, and add white pepper, Creole or additional jerk seasoning, salt, chicken bouillon, optional paprika, and the whole scotch bonnet pepper if using. Stir everything well.
- Combine and Boil: Return the seared chicken thighs to the pot nestled on top of the rice mixture. Bring the entire pot to a boil on the stove.
- Bake: Transfer the pot to the preheated oven and bake uncovered for 30-35 minutes until the chicken is fully cooked through and the rice has absorbed the liquid.
- Rest and Serve: Remove the pot from the oven and let it rest for a minute. Garnish with chopped green onion if desired before serving hot.
Notes
- You can substitute jerk seasoning with Creole, taco, or your favorite spice mix if you prefer different flavors.
- Making a ½-inch slit into the chicken thigh meat on both sides before searing helps the chicken cook faster and more evenly.
- Rinse the rice before cooking to remove excess starch; this step ensures fluffier rice.
- Use an instant-read thermometer to check that chicken reaches a safe internal temperature of 165℉ (75℃).
- Nutritional values are approximate and can vary depending on specific product brands and portion sizes used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean
- Diet: Gluten Free
