What is it about Jamaican jerk chicken that just pulls you in, like a magnet to steel? Maybe it’s the spicy aroma that dances in the air, or the way each bite brings a carnival of flavors to your taste buds. I remember the first time I tried it at a roadside stand in Montego Bay—sitting under the blazing sun, my senses overwhelmed, as if I had discovered a flavor portal to another universe!
Steps
- Preheat your oven to 350°F (177°C). Rinse and dry chicken thighs, then season them with salt and bouillon powder. Generously coat both sides with jerk seasoning.
- Heat 2 tablespoons of oil in an oven-proof skillet or Dutch oven. Sear the chicken thighs for about 3 minutes on each side until browned, then remove and set aside.
- Wipe the skillet clean, add another 2 tablespoons of oil, and sauté onions, thyme, garlic, and a bay leaf for 2-3 minutes until soft.
- Add rice and kidney beans to the skillet, followed by chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Return the chicken to the skillet and bring the mixture to a boil.
- Transfer the skillet to the oven and bake uncovered for 30-35 minutes until the chicken is fully cooked.
- Remove the skillet from the oven, let it rest for a minute, then garnish with chopped green onions if desired and serve.
Ingredients
- Chicken thighs
- Salt (approximately 1½ teaspoons)
- Bouillon powder
- Jerk seasoning
- Vegetable oil (4 tablespoons, divided)
- Onions
- Fresh thyme
- Garlic
- Bay leaf
- Long-grain rice (such as white, jasmine, basmati, or brown)
- Kidney beans
- Chicken broth
- Coconut milk
- Paprika
- White pepper
- Scotch bonnet pepper (optional)
- Green onions (for garnish)
FAQ
- Can I use different types of chicken for this recipe?
- Absolutely! While chicken thighs are recommended for their juiciness and flavor, you can use any cut of chicken you prefer.
- What type of rice works best for this dish?
- Long-grain rice, such as jasmine or basmati, is ideal. However, basic white rice or even brown rice can be used, though cooking times may need adjusting for brown rice.
- How can I make the dish less spicy?
- If you’re sensitive to spice, you can omit the scotch bonnet pepper. For a milder heat, add the pepper whole without cutting into it.
- Can I prepare this dish in advance?
- Yes, you can make it ahead of time. After cooking, let it cool and store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. Reheat thoroughly before serving.
- What can I serve with One Pot Caribbean Jerk Chicken & Rice?
- This dish pairs well with fried plantains, Caribbean coleslaw, or a refreshing sorrel drink. For an adult twist, a pina colada complements the flavors nicely.
Tips
- To speed up the cooking process, make a small slit on both sides of the chicken thighs before searing them. This helps the heat penetrate the meat more evenly.
- Rinse the rice under cold water to remove excess starch, resulting in fluffier rice once cooked.
- Utilize an instant-read meat thermometer to ensure the chicken reaches a safe internal temperature of 165? (75?), keeping it juicy and safe to eat.
- If preparing in advance, allow the dish to cool before storing it in an airtight container. It can be refrigerated for up to 2 days or frozen for up to 3 months. Reheat thoroughly before serving.
Equipment
- Oven-proof Skillet or Dutch Oven – Essential for transitioning from stovetop to oven without using multiple pans.
- Instant-read Meat Thermometer – Useful for ensuring the chicken reaches the correct internal temperature for safety.
- Jerk Spice Blend – While this can be homemade, it might be convenient to purchase a pre-made blend if not already available at home.
