One-Pot Jerk Chicken with Rice and Peas

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 recipe, ready in about 45 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.