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One Pot Jerk Chicken with Rice and Peas

One Pot Jerk Chicken with Rice and Peas

One Pot Jerk Chicken with Rice and Peas is a one pot meal with chicken rubbed with a jerk marinade cooked on top of some fluffy rice.

This is an easy oven One Pot Caribbean Jerk Chicken & Rice with Peas dinner meal that starts on the stove top and finish in the oven.

I know I am not the only one that have a meal for those ‘lazy days’ in the kitchen.

Those days when you just want to be in and out the kitchen, with not a lot of pots and pan to wash up.

Yep, those days.

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Well, this is the meal to prepare for your family and every one will be loving it.

With a considerable amount of my Homemade Jerk Marinade rubbed on the chicken thighs, it will just be mild and not too spicy.

A close up of the finished meal of the one pan Jerk Chicken with Rice and Peas one pot meal.

However, you can add more if you are a hot spicy lover.

I wanted to add more but I do want my daughter to enjoy this One Pan Jamaican Jerk Chicken meal also.

Besides, the awesome jerk chicken, the rice is cooked in all the chicken juices with the coconut milk, chicken stock, herbs and spice, which makes it so flavorful and crazy delicious.

Ingredients used in this One Pot Meal

  • Chicken: thighs or drumstick can be used. Chicken with bones gives additional flavor and juicy chicken pieces. Skin off works best for me. With the skin on, it adds additional grease (chicken fat) to the rice when cooking in the oven.
  • Rice: Long Grain White rice, Basmati or Jasmine rice can be used for this recipe. As for brown rice, I have never used it for this recipe. However, if that’s what you have then the liquid will have to increase along with the cooking time. Please do not use short grain white rice or minute rice for this recipe.
  • Red Kidney Beans: A 15 ounce can of beans. I know the recipe said peas, but it is a Jamaican thing to call bean, peas. I have used canned Black Beans too when I don’t have Red Kidney Beans.
  • Liquid: Coconut Milk and Chicken Stock for flavor or Water to make this one pot meal to cook the rice.
  • Jerk Marinade: Homemade Jerk Marinade used to season the chicken thighs. The store bought Jerk Marinade can be used also.
  • Additional Seasoning: Red Onion, Garlic, Spices and Herbs.
One Pot Jerk Chicken with Rice and Peas in a large cast iron skillet.

What to serve with Jerk Chicken

As a Jamaican, you know I am going to say the best thing to serve with Jerk Chicken is Rice and Peas with some fried plantain and a salad.

That’s all you need with this One Pot Oven Jerk Chicken with Rice and Peas.

However, some other delicious food that you can serve Jerk Chicken with is:

How to make One Pot Jerk Chicken with Rice and Peas

Firstly, clean and remove the skin and fat. Wash the chicken pieces with some vinegar and water, then rinse off with plain water. Pat dry and then season with the garlic powder, onion powder, chicken powder bouillon or salt and jerk marinade. Allow it to marinate overnight or for at least 4 hours.

Secondly, heat the olive oil on medium heat. Brown each chicken pieces (skin side down first). Remove from skillet and transfer to a plate.

Letting the chicken thighs brown for a few minutes.

Thirdly, sauté the red onion and garlic. Then add the reserved marinade (if you choose to). Add the washed rice, red kidney beans, chicken stock, coconut milk, thyme, ginger, scallion (green onion), allspice, brown sugar (optional) and salt (if needed).

Adding the red onion to the cast iron skillet to make the One Pot Jerk Chicken with Rice and Peas.
Adding the garlic to the pot.
Adding the washed rice to the red onions and garlic.
Adding red kidney beans to the rice and seasoning.
Pouring the coconut milk to the pot.
Pouring the chicken stock to the rice and beans.
Adding the thyme and ginger to the mixture.
Adding the scallion (green onion) to the pot.
Adding the allspice to the mixture.
Adding brown sugar to the pot to make the One Pot Jerk Chicken with Rice and Peas meal.

Fourthly, place the chicken thighs with it’s juices on the top with the scotch bonnet pepper and allow it to come to a boil. Cover with aluminum foil paper or a lid (if using a dutch oven) and then turn off the heat.

Right before it is covered with a aluminum foil paper to bake.

Finally, bake for about 35 to 40 minutes. Remove the aluminum foil paper or lid and continue baking for about 15 to 20 minutes. Remove the chicken thighs. Discard the ginger and thyme. Fluff the rice. Serve warm.

After removing the One Pot Jerk Chicken with Rice and Peas from the oven.

One Pot Jerk Chicken with Rice and Peas Recipe

Ingredients

  • 4 Chicken Thighs, skin off
  • 1/4 cup White Vinegar
  • 1 1/2 teaspoon Chicken Powder Bouillon
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 3 to 4 Tablespoon Jerk Marinade
  • 2 tablespoon Olive Oil
  • 1 15oz can Red Kidney Beans, drained and rinsed
  • 1 1/2 cups uncooked Long Grain White Rice or Basmati Rice, washed
  • 2 cloves Garlic, minced
  • 1/2 medium Red Onion, diced
  • 1 cup Chicken Stock
  • 2 cups Coconut Milk
  • 2 sprigs fresh Thyme
  • 1/2 inch fresh Ginger
  • 2 stalk Scallion (Green Onion), diced
  • 1/4 teaspoon Ground Allspice
  • 1 teaspoon Brown Sugar (optional)
  • 1 Scotch Bonnet Pepper (optional)
  • Salt, to taste

Instructions

  1. Clean and remove the skin and fat from the chicken pieces. In a large bowl wash the chicken thighs with the 1/4 cup of white vinegar with some water, just to cover the chicken. Discard the vinegar water and wash the chicken twice again with just plain water. Discard the water and pat dry with paper towels.
  2. Add the chicken bouillon powder, garlic powder and onion powder in a small bowl and whisk together.
  3. Season the chicken thighs with the mix seasoning along with the jerk marinade on both sides. Allow the chicken to marinate for at least 4 hours or preferably overnight.
  4. In a large cast iron skillet or a dutch oven, heat the olive oil on medium heat and add the chicken thighs. You can reserve or discard the marinade.
  5. Allow to brown for about 4 to 5 minutes on both sides each. Remove chicken thighs and place them on a plate for later.
  6. Add the red onions and garlic and sauté for about 2 minutes. Then add the reserved marinade (if you choose to) and stir.
  7. Add the washed rice, red kidney beans, chicken stock, coconut milk, ginger, thyme, scallion (green onion), brown sugar (optional) and ground allspice. Stir together and taste. Add salt if needed.
  8. Place the chicken thighs on the top along with all the chicken juices. Add the scotch bonnet pepper on top. Allow it to come to a boil. Cover the cast iron skillet with aluminum foil paper or a lid (if using a dutch oven) and then turn off the heat.
  9. Bake in the oven for 40 minutes at 350 Fahrenheit Degrees. Remove the aluminum foil paper or lid and continue baking in the oven for an additional 15 to 20 minutes. This helps to brown the chicken thighs more and remove any additional liquid.
  10. Discard the thyme and ginger. Remove the chicken thighs to fluff the rice.
  11. Serve warm and enjoy.

Notes:

  1. Chicken thighs or drumstick are best for this recipe.
  2. Best to use bone in the chicken for juicy chicken pieces and added flavors.
  3. Use long grain rice, basmati or jasmine rice. Do not use short grain rice, brown rice or one minute rice.
One Pot Jerk Chicken with Rice and Peas in a cast iron skillet.

Please let me know what you think about this One Pot Jerk Chicken with Rice and Peas in the comment section.

Thanks for stopping by and please come back again.

Blessings and Love as always, as you carry on, on your YouNique Journey!

One Pot Jerk Chicken with Rice and Peas Recipe in a cast iron skillet.

One Pot Jerk Chicken with Rice and Peas

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

One Pot Jerk Chicken with Rice and Peas is a one pot meal with chicken rubbed with a jerk marinade cooked on top of some fluffy rice.

Ingredients

  • 4 Chicken Thighs, skin off
  • 1/4 cup White Vinegar
  • 1 1/2 teaspoon Chicken Powder Bouillon
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 3 to 4 Tablespoon Jerk Marinade
  • 2 tablespoon Olive Oil
  • 1 15oz can Red Kidney Beans, drained and rinsed
  • 1 1/2 cups uncooked Long Grain White Rice or Basmati Rice, washed
  • 2 cloves Garlic, minced
  • 1/2 medium Red Onion, diced
  • 1 cup Chicken Stock
  • 2 cups Coconut Milk
  • 2 sprigs fresh Thyme
  • 1/2 inch fresh Ginger
  • 2 stalk Scallion (Green Onion), diced
  • 1/4 teaspoon Ground Allspice
  • 1 teaspoon Brown Sugar (optional)
  • 1 Scotch Bonnet Pepper (optional)
  • Salt, to taste

Instructions

  1. Clean and remove the skin and fat from the chicken pieces. In a large bowl wash the chicken thighs with the 1/4 cup of white vinegar with some water, just to cover the chicken. Discard the vinegar water and wash the chicken twice again with just plain water. Discard the water and pat dry with paper towels.
  2. Add the chicken bouillon powder, garlic powder and onion powder in a small bowl and whisk together.
  3. Season the chicken thighs with the mix seasoning along with the jerk marinade on both sides. Allow the chicken to marinate for at least 4 hours or preferably overnight.
  4. In a large cast iron skillet or a dutch oven, heat the olive oil on medium heat and add the chicken thighs. You can reserve or discard the marinade.
  5. Allow to brown for about 4 to 5 minutes on both sides each. Remove chicken thighs and place them on a plate for later.
  6. Add the red onions and garlic and sauté for about 2 minutes. Then add the reserved marinade (if you choose to) and stir.
  7. Add the washed rice, red kidney beans, chicken stock, coconut milk, ginger, thyme, scallion (green onion), brown sugar (optional) and ground allspice. Stir together and taste. Add salt if needed.
  8. Place the chicken thighs on the top along with all the chicken juices. Add the scotch bonnet pepper on top. Allow it to come to a boil. Cover the cast iron skillet with aluminum foil paper or a lid (if using a dutch oven) and then turn off the heat.
  9. Bake in the oven for 40 minutes at 350 Fahrenheit Degrees. Remove the aluminum foil paper or lid and continue baking in the oven for an additional 15 to 20 minutes. This helps the chicken thighs to get more brown on top.
  10. Discard the thyme and ginger. Remove the chicken thighs to fluff the rice.
  11. Serve warm and enjoy.

Notes

  1. Chicken thighs or drumstick are best for this recipe.
  2. Best to use bone in the chicken for juicy chicken pieces and added flavors.
  3. Use long grain rice, basmati or jasmine rice. Do not use short grain rice or one minute rice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 880Total Fat: 54gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 169mgSodium: 1154mgCarbohydrates: 57gFiber: 7gSugar: 8gProtein: 46g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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