One-Pot Caribbean Jerk Chicken with Black Beans
A vibrant and spicy Caribbean-inspired dish featuring tender jerk-seasoned chicken simmered with black beans and aromatic vegetables. This caribbean-inspired chicken (gluten-free) 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 350 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
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp jerk seasoning
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1 can (15 oz), drained and rinsed canned black beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp, chopped fresh thyme
- 1 tbsp fresh lime juice
- to taste salt
- to taste black pepper
- 2 tbsp, chopped for garnish fresh cilantro
Instructions
- Step 1: Rub 1.5 lbs boneless skinless chicken thighs evenly with 2 tbsp jerk seasoning. Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown; remove and set aside.
- Step 2: In the same skillet, add 1 diced medium yellow onion and 1 diced medium red bell pepper. Sauté over medium heat for 5 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook for 30 seconds more.
- Step 3: Add 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with their juices, and 1 cup chicken broth. Stir in 1 tsp chopped fresh thyme, and season with salt and black pepper to taste.
- Step 4: Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and the sauce thickens slightly.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Caribbean Jerk Chicken 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 One-Pot Caribbean Jerk Chicken 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Caribbean Jerk Chicken 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 One-Pot Caribbean Jerk Chicken 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.
Is One-Pot Caribbean Jerk Chicken with Black Beans gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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