One-Pot Caribbean Jerk Chicken with Rice and Beans
A vibrant Caribbean-inspired dish featuring spicy jerk chicken simmered with fragrant rice and red beans for a hearty, flavorful meal. This caribbean-inspired chicken (gluten free) 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 1/2 cups long grain white rice
- 1 cup canned red kidney beans, drained and rinsed
- 3 cups chicken broth
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 stalks scallions, sliced
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Rub 4 chicken thighs with 2 tablespoons of jerk seasoning, making sure to coat evenly. Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat and brown the chicken thighs skin-side down for 5 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
- Step 2: In the same pot, reduce heat to medium and add 1 diced yellow onion, 1 diced green bell pepper, and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Add 1 1/2 cups long grain white rice to the pot and stir for 2 minutes to toast the rice lightly. Then add 1 cup drained red kidney beans, 3 cups chicken broth, 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
- Step 4: Nestle the browned chicken thighs back into the pot on top of the rice mixture. Cover and reduce heat to low. Cook for 25-30 minutes until the rice is tender and chicken is cooked through.
- Step 5: Remove from heat and let rest covered for 5 minutes. Garnish with 2 sliced scallions and serve with lime wedges for squeezing over the top.
Frequently asked questions
How long does One-Pot Caribbean Jerk Chicken with Rice and Beans 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 Rice and 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 One-Pot Caribbean Jerk Chicken with Rice and 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 Rice and 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 Rice and 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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