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One Pot Caribbean Jerk Chicken & Rice

One Pot Caribbean Jerk Chicken & Rice
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An easy, vibrant, and comforting one-pot meal that combines spicy Caribbean jerk seasoned chicken thighs with fluffy long-grain rice and colorful vegetables. Perfect for busy weeknights, this recipe delivers authentic Caribbean flavors with minimal cleanup, featuring aromatic spices, fresh herbs, and a splash of lime to brighten the dish.

Ingredients

Scale

Protein

  • 4 boneless, skinless chicken thighs

Spices & Seasoning

  • 2 tablespoons Caribbean jerk seasoning (blend of allspice, thyme, cinnamon, and peppers)

Grains

  • 1 ½ cups long-grain rice

Vegetables & Aromatics

  • 1 large bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids

  • 2 ½ cups chicken broth
  • 1 tablespoon olive oil
  • Juice of 1 lime (about 2 tablespoons)

Herbs & Heat

  • 2 teaspoons fresh thyme leaves
  • 1 Scotch bonnet pepper (optional, whole or sliced for desired heat)

Instructions

  1. Prepare the Chicken: Season the boneless, skinless chicken thighs generously with the Caribbean jerk seasoning blend, ensuring every piece is well coated for bold, spicy flavor.
  2. Brown the Chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Sear the chicken thighs until they develop a golden crust on both sides, locking in juices and building rich flavor. Remove chicken and set aside.
  3. Sauté Aromatics and Veggies: In the same pot, add diced onion, minced garlic, and diced bell peppers. Sauté until fragrant and slightly softened, scraping up any browned bits left from the chicken to incorporate flavor.
  4. Add Rice and Broth: Pour in the long-grain rice, stirring to combine. Then add the chicken broth, mixing evenly so the rice will absorb all spices and juices during cooking.
  5. Return Chicken and Cook: Place the seared chicken thighs back into the pot, nestling them into the rice mixture. Add fresh thyme and the whole (or sliced) Scotch bonnet pepper if using. Cover and simmer on low heat for about 25 minutes until the rice is tender and the chicken is fully cooked through.
  6. Finish with Lime: Once cooked, remove from heat and squeeze fresh lime juice over the dish. Fluff the rice gently with a fork to mix the flavors before serving.

Notes

  • Use bone-in chicken thighs instead of boneless for richer flavor if time permits.
  • Toast the jerk seasoning briefly in the pot before adding liquids to enhance aroma.
  • Simmer slowly over low heat to keep chicken tender and rice fluffy.
  • Add Scotch bonnet pepper gradually to control heat intensity.
  • Let the dish rest covered off heat for 5 minutes after cooking to steam rice perfectly.

Nutrition

Keywords: Caribbean jerk chicken, one pot chicken and rice, spicy chicken recipe, gluten free dinner, easy weeknight meal, Caribbean cuisine

Find it online: https://mealsbymary.com/one-pot-caribbean-jerk-chicken-rice/