Go Back
–+ servings
Print Pin
5 from 1 vote

One-Pot Jerk Chicken with Rice & Peas

This One-Pot Jerk Chicken with Rice & Peas is a bold, flavorful dish with jerk-spiced chicken, coconut-infused rice, and beans, all baked together for an easy meal.
Servings 3 people

Ingredients

For the Chicken:

  • 6 bone-in chicken thighs trimmed of fat
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon allspice
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon sazon
  • 1 teaspoon Walkerswood mild jerk seasoning
  • 1 tablespoon sweet honey BBQ sauce
  • 1 teaspoon browning
  • Kosher salt and pepper to taste
  • 1 tablespoon coconut oil

For the Rice:

  • 1 tablespoon coconut oil
  • ½ red onion diced
  • ½ red bell pepper diced
  • ½ orange bell pepper diced
  • ½ green bell pepper diced
  • 1 tablespoon garlic minced
  • 1 cup dark red kidney beans drained
  • 1 cup basmati rice
  • 1 cup coconut milk
  • ¾ cup chicken broth
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • 4 allspice berries
  • 2 sprigs of thyme
  • 1 scallion chopped into thirds
  • 1 Scotch bonnet pepper or habanero
  • Fresh sliced scallion for garnish optional

Instructions

  • Season the chicken thighs with smoked paprika, allspice, garlic powder, onion powder, sazon, jerk seasoning, honey BBQ sauce, browning, salt, and pepper. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
  • Heat a large oven-safe pan or Dutch oven over medium-high heat and add the coconut oil. Sear the chicken thighs skin-side down until browned and crisp, about 3-4 minutes per side. Remove the chicken and set it aside. If the pan has excessive char, wipe it out before proceeding.
  • In the same pan, add more coconut oil if needed, then sauté the red onion, bell peppers, and minced garlic until fragrant and softened. Stir in the kidney beans and basmati rice, coating them in the aromatics. Pour in the coconut milk and chicken broth, then stir in the brown sugar, salt, pepper, and allspice berries.
  • Nestle the seared chicken thighs back on top of the rice. Add the thyme sprigs, chopped scallion, and whole Scotch bonnet pepper for extra depth of flavor.
  • Bake uncovered at 375°F on the middle rack for 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through, with juices running clear.
  • Remove from the oven and discard the whole Scotch bonnet pepper. Fluff the rice gently and garnish with fresh sliced scallions if desired. Serve hot and enjoy!