One-Pot Caribbean Jerk Chicken and Rice
A fragrant and spicy one-pot dish featuring tender chicken simmered in a vibrant jerk marinade with fluffy rice and sweet bell peppers. This caribbean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, olive oil, jerk seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp jerk seasoning
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 small, finely chopped onion
- 3, minced garlic cloves
- 2, sliced scallions
- 1 tsp fresh thyme leaves
- 1 tbsp lime juice
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a bowl, toss 1 lb boneless skinless chicken thighs with 2 tbsp jerk seasoning until evenly coated; set aside to marinate for 15 minutes.
- Step 2: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side until browned but not fully cooked; transfer chicken to a plate.
- Step 3: Reduce heat to medium, add 1 small finely chopped onion and 3 minced garlic cloves to the skillet, sauté for 2-3 minutes until fragrant and translucent.
- Step 4: Stir in 1 1/2 cups long grain white rice, coating it with the onion and garlic mixture for 1 minute.
- Step 5: Add 3 cups chicken broth, 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 tsp fresh thyme leaves. Stir to combine, then nestle the seared chicken thighs back into the pot.
- Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and chicken is cooked through.
- Step 7: Remove from heat and let stand covered for 5 minutes. Stir in 1 tbsp fresh lime juice and season with salt and black pepper to taste.
- Step 8: Garnish with 2 sliced scallions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Caribbean Jerk Chicken and Rice take to make?
Total time is about 50 minutes (20 min prep + 30 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 One-Pot Caribbean Jerk Chicken and Rice?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Caribbean Jerk Chicken and Rice?
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 One-Pot Caribbean Jerk Chicken and Rice 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 One-Pot Caribbean Jerk Chicken and Rice?
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.
