Jamaican Spiced Chicken and Coconut Rice with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in jerk spices, served over creamy coconut rice with a side of black beans, all cooked to perfection for a true Caribbean feast. This caribbean-inspired chicken ready in about 50 minutes pairs bone-in, skin-on chicken thigh, jerk seasoning, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season with 2 tbsp jerk seasoning. Let sit for 15 minutes while preparing other components.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 8-10 minutes until golden brown. Flip and cook for 5 minutes until cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 1 yellow onion, finely chopped, and 2 cloves garlic, minced. Sauté for 3 minutes until fragrant and onions are translucent.
  4. Step 4: Stir in 1 cup long-grain white rice and cook for 1 minute to coat with oil. Pour in 1 1/2 cups coconut milk and bring to a simmer. Cover, reduce heat to low, and cook for 20 minutes until rice is tender and liquid is absorbed.
  5. Step 5: While rice cooks, combine 1 can black beans, rinsed and drained, with 1/4 cup water in a small pot. Simmer for 5 minutes, then stir in 1/2 cup chopped cilantro and 1 tbsp lime juice. Season with salt and pepper to taste.
  6. Step 6: Slice chicken thighs and serve over coconut rice with black beans on the side.

Frequently asked questions

How long does Jamaican Spiced Chicken and Coconut Rice with Black Beans take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jamaican Spiced Chicken and Coconut Rice with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jerk seasoning from drying out.

Can I substitute ingredients in Jamaican Spiced Chicken and Coconut Rice with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jamaican Spiced Chicken and Coconut Rice with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jamaican Spiced Chicken and Coconut Rice with Black Beans?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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