One-Pot Caribbean Jerk Chicken with Rice and Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a spicy jerk marinade alongside fragrant rice and kidney beans for a complete Caribbean meal. This caribbean-inspired one pot ready in about 50 minutes pairs 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 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.

★ 4.2 (9 ratings) Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 4 chicken thighs evenly with 2 tbsp jerk seasoning. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken thighs skin side down and sear for 4 minutes until golden brown, then flip and sear the other side for 3 minutes.
  2. Step 2: Remove chicken and set aside. Add 1 cup long grain white rice, 1/2 cup drained kidney beans, 1 cup coconut milk, 1 cup chicken broth, 2 sliced green onions, and 1 tsp salt to the pot. Stir to combine.
  3. Step 3: Nestle the seared chicken thighs on top of the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
  4. Step 4: Remove from heat and let rest covered for 5 minutes before serving.

Frequently asked questions

How long does One-Pot Caribbean Jerk Chicken with Rice and Peas 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 Rice and Peas?

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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Caribbean Jerk Chicken with Rice and Peas?

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 Peas 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 Rice and Peas?

Caribbean one pot 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.

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