One-Pot Jerk Chicken with Rice and Peas
A flavorful one-pot Caribbean dish featuring spicy jerk chicken simmered with fragrant rice and kidney beans for a complete meal. This caribbean-inspired one pot ready in about 45 minutes pairs cut into chunks boneless 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 550 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, cut into chunks boneless chicken thighs
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 1 1/2 cups long grain white rice
- 1 cup, drained and rinsed canned kidney beans
- 1 1/2 cups coconut milk
- 1 1/2 cups chicken broth
- 3, chopped scallions
- 1 tsp fresh thyme
- 3 minced garlic cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Toss 1.5 pounds boneless chicken thighs cut into chunks with 2 tablespoons jerk seasoning and brown the chicken in batches for 5-6 minutes until golden on all sides. Remove and set aside.
- Step 2: Lower heat to medium, add 3 minced garlic cloves and 3 chopped scallions to the pot, sauté for 1-2 minutes until fragrant.
- Step 3: Add 1 1/2 cups long grain white rice, 1 cup drained canned kidney beans, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; stir to combine.
- Step 4: Pour in 1 1/2 cups coconut milk and 1 1/2 cups chicken broth, then nestle the browned chicken pieces back into the pot.
- Step 5: Bring to a boil, cover tightly, reduce heat to low, and simmer for 20 minutes until the rice is tender and liquid is absorbed. Fluff rice gently before serving.
Frequently asked questions
How long does One-Pot Jerk Chicken with Rice and Peas take to make?
Total time is about 45 minutes (15 min prep + 30 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 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 jerk seasoning from drying out.
Can I substitute ingredients in One-Pot 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 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 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.
