One-Pot Caribbean Jerk Chicken Rice

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Fragrant rice cooked with spicy jerk-seasoned chicken and colorful vegetables, all in one pot for an easy Caribbean-inspired meal. This Caribbean-inspired one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, jerk seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 6 pieces, skin on bone-in chicken thighs
• 3 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 3, chopped scallions
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rub 6 bone-in chicken thighs evenly with 3 tbsp jerk seasoning. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken thighs skin side down and sear for 4-5 minutes until skin is browned and crisp, then flip and sear the other side for 3 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and 1 medium diced red bell pepper. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes, coating the grains in the onion and pepper mixture. Pour in 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine.
4. Step 4: Nestle the seared chicken thighs back into the pot on top of the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and let rest covered for 5 minutes. Fluff the rice with a fork and garnish with 3 chopped scallions before serving.