One-Pot Caribbean Jerk Chicken with Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Caribbean-inspired dish featuring tender chicken thighs simmered with sweet potatoes and bold jerk spices in one pot for a flavorful, hearty meal. This Caribbean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 4 Caribbean cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 medium, peeled and diced into 1-inch cubes sweet potatoes
3 tbsp olive oil
2 tbsp jerk seasoning
4, minced garlic cloves
1 large, diced yellow onion
1, diced red bell pepper
2 cups chicken broth
2 tbsp lime juice
2, thinly sliced scallions
1 tsp salt
1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Rub 6 bone-in chicken thighs evenly with 2 tbsp jerk seasoning and sear them skin-side down for 5 minutes until golden and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
Step 2: Reduce heat to medium and add 4 minced garlic cloves, 1 large diced yellow onion, and 1 diced red bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant.
Step 3: Add 2 cups chicken broth, 2 diced medium sweet potatoes, 1 tsp salt, and 1/2 tsp black pepper to the pot. Stir to combine and bring to a simmer.
Step 4: Nestle the browned chicken thighs back into the pot, cover, and simmer on low heat for 25 minutes until the chicken is cooked through and sweet potatoes are tender.
Step 5: Remove the lid, squeeze 2 tbsp lime juice over the dish, and garnish with 2 thinly sliced scallions before serving.