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jerk chicken, rice, peas, red beans, and peppers in a white bowl
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Jerk Chicken and Rice

Imagine the bold, smoky flavors of jerk chicken paired with fragrant coconut rice and peas, all cooked together in one pot. Not only does this method simplify the cooking process, but it also allows the chicken to infuse the rice with its rich, flavorful marinade. In this recipe, we’re taking the essence of traditional Jamaican jerk chicken and rice and combining them into a convenient meal perfect for any time you’re craving a taste of the Caribbean.
Course dinner, lunch
Cuisine Caribbean, Jamaican inspired
Keyword Caribbean chicken and rice, jerk chicken and rice, jerk chicken meal, jerk chicken rice and peas, jerk rice
Prep Time 30 minutes
Cook Time 35 minutes
marinate 30 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 772kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 ½ - 2 pounds chicken thighs I used boneless. See notes for bone in.
  • ½ cup diced onions
  • 3-4 garlic cloves Minced
  • 1 cup rice
  • 15.5 oz canned kidney beans Red beans; drained.
  • 15.5 oz canned coconut milk Full fat
  • 2 bay leaves
  • 1-2 sprigs fresh thyme

Jerk Rub and Marinade (You can also use a store-bought version if you wish.)

Instructions

  • Combine all of the ingredients for marinade and drizzle it over the chicken thighs. You can place the chicken in a bowl or resealable bag.
    In general, if you have at least 30 minutes to spare, that is better than nothing. For best results marinate anywhere from 2 hours to overnight.
  • Place a Dutch oven or deep skillet on the stove at medium heat. Add the chicken. Cook for a few minutes on each side to sear both sides.
  • Remove the chicken and set it aside. Add the onions and garlic to the pan. Cook for a few minutes until the onions and garlic are translucent and fragrant.
  • Sprinkle the rice and drained beans into the pan. Stir to coat the rice with the flavors from the pan and the onions and garlic.
  • Pour in the coconut milk, add the seared chicken, thyme, and bay leaves. Stir.
  • Place the lid on the pot/pan and adjust the heat to low. Simmer for 15-20 minutes until the liquid is fully absorbed and the rice is fluffy.
    Stir every 5 minutes to prevent the rice from sticking to the bottom of the pan.
  • Remove the lid and remove the bay leaves and fresh thyme.
  • Cool before serving.

Notes

If you're using bone-in chicken thighs you will need to bake the dish instead of cooking it all on the stove. Bone-in chicken takes longer to cook and will result in mushy overcooked rice if you cook them together on the stove. Bake the chicken, rice, and remaining ingredients at 350 degrees for 30-35 minutes until the chicken reaches an internal temperature of 165 degrees and the rice is soft and cooked through.
You can use equal parts broth to substitute coconut milk.
For creamy rice texture add in 1 cup broth or water (in addition to the coconut milk).
You can use brown rice, but it will have a chewier texture and may take longer to cook. You will need to adjust the liquid and cooking time. Refer to the instructions on the package of rice you purchase for cook times and liquid ratios.
Overcooked rice is the most common culprit for mushy texture. Check in on the rice while it cooks to prevent it from getting overdone. Here are more tips:
  • Rinse the Rice: Rinsing rice in cold water removes excess surface starch, which can make the rice sticky and mushy. Place the rice in a fine mesh strainer or bowl and rinse until the water runs clear.
  • Cook the Rice on Low Heat: After bringing the water to a boil, reduce the heat to low and cover the pot with a tight-fitting lid. This allows the rice to cook gently, absorbing water evenly without becoming overcooked or mushy.
  • Use a Lid to Trap Steam: Keep the lid on throughout the cooking process to trap steam, which is essential for properly cooking rice. If too much steam escapes, the rice won’t cook evenly and could become sticky or mushy in some areas.
  • Let the Rice Rest After Cooking: Once the rice is done cooking, remove the pot from heat and let it sit, covered, for about 5 minutes. This resting period allows the rice to finish steaming and absorb any remaining moisture without becoming overcooked.
  • Fluff the Rice with a Fork: After resting, gently fluff the rice with a fork to separate the grains. Using a spoon can mash the rice and cause it to become sticky or mushy.

Nutrition

Serving: 1serving | Calories: 772kcal | Carbohydrates: 61g | Protein: 50g | Fat: 30g