One-Pot Caribbean Jerk Chicken with Black Beans and Rice
Spicy jerk-seasoned chicken simmered with black beans and rice in one pot, creating a fragrant and hearty Caribbean meal. This caribbean-inspired chicken ready in about 55 minutes pairs chicken thighs, bone-in and skin-on, 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 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
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 1/2 cups long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups chicken broth
- 1 medium, diced red bell pepper
- 1 tsp, chopped fresh thyme
- 2, sliced for garnish scallions
- 1 lime, cut into wedges lime wedges
Instructions
- Step 1: Rub 6 bone-in, skin-on chicken thighs all over with 2 tbsp jerk seasoning. Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add chicken skin-side down and sear for 5-6 minutes until golden and crispy, then flip and cook 4 minutes on the other side. Remove chicken and set aside.
- Step 2: In the same pot, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté over medium heat for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 1 1/2 cups long grain white rice and 1 medium diced red bell pepper, toasting rice for 1-2 minutes.
- Step 4: Add 1 can (15 oz) drained black beans, 3 cups chicken broth, and 1 tsp chopped fresh thyme. Stir to combine, then nestle the seared chicken thighs on top.
- Step 5: Bring to a boil, reduce heat to low, cover and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
- Step 6: Remove pot from heat and let rest covered for 5 minutes. Garnish with 2 sliced scallions and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Caribbean Jerk Chicken with Black Beans and Rice take to make?
Total time is about 55 minutes (15 min prep + 40 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 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 jerk seasoning from drying out.
Can I substitute ingredients in One-Pot Caribbean Jerk Chicken with Black Beans 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 with Black Beans 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 with Black Beans 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.
