Name: One Pot Jamaican Chicken with Rice and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 1 tbsp vegetable oil; 6-8 chicken thighs and drumsticks; 2 tbsp Jamaican jerk seasoning; 1 onion (chopped); 1 tsp grated ginger; 3 cloves garlic (crushed); 1½ cups long grain rice; 1 tsp ground allspice; ¼ tsp dried chili flakes (or 1 whole Scotch bonnet pepper); 4-5 sprigs of thyme (or 1 tsp dried thyme); 2 green onions (sliced); 2 tsp salt; 1¾ cups water; 14 oz coconut milk; 14 oz canned kidney beans (drained)

Jump to Recipe · Leave a Review

One whiff of this One Pot Jamaican Chicken with Rice and Peas and you’ll be transported straight to a Caribbean paradise. The pungent aroma of jerk seasoning dances in the air while the earthy scent of coconut milk mingles with the rich flavors of thyme and allspice. It’s a comforting dish that not only tastes incredible but looks vibrant and inviting with its colorful presentation. I can still picture our family gatherings, where we gathered around the table, plates piled high with this dish, laughter and stories swirling just as deliciously as the meal itself. Preparing this one-pot wonder is not just a way to create food; it’s about creating memories and a sense of togetherness. Whether it’s a cozy weeknight dinner or a festive occasion, you’ll find that this dish brings joy to the table. Get ready to fall in love with the ease and amazing flavor of this dish!

Table of Contents

Why This Is The Best One Pot Jamaican Chicken with Rice and Peas Recipe
Ingredients You’ll Need
How to Make One Pot Jamaican Chicken with Rice and Peas
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
One Pot Jamaican Chicken with Rice and Peas

Why This Is The Best One Pot Jamaican Chicken with Rice and Peas Recipe

This recipe for One Pot Jamaican Chicken with Rice and Peas is not just special; it embodies everything I treasure in home cooking. The preparation time is a quick 15 minutes, which means you can enjoy a delightful meal any night of the week. With bold, vibrant flavors that make every bite an event, the irresistible taste profile features juicy chicken infused with spices and creamy coconut intertwined with perfectly cooked rice. Not only does it look stunning on your dinner table, but it’s also versatile enough for cozy family dinners or entertaining friends. Plus, with a few easy swaps, this meal can easily accommodate various dietary preferences.

Ingredients You’ll Need

1 tbsp vegetable oil: This is used for searing the chicken, creating a lovely golden crust and deepening the overall flavor.
6-8 chicken thighs and drumsticks: These cuts are perfect for their juicy, flavorful meat, but you can use boneless chicken if you prefer.
2 tbsp Jamaican jerk seasoning: This highlights the dish’s authentic flavor. Look for a blend that includes ingredients like allspice, thyme, and scotch bonnet for the best experience.
1 onion (chopped): Adds sweetness and depth to the dish, complementing the jerk seasoning beautifully.
1 tsp grated ginger: It provides freshness and a zing that lights up the dish.
3 cloves garlic (crushed): Essential for that savory backbone; fresh garlic is always my go-to for the best flavor.
1½ cups long grain rice: This type holds up well during cooking and absorbs the surrounding flavors effectively.
1 tsp ground allspice: A key spice in Jamaican cooking that adds warmth to the dish.
¼ tsp dried chili flakes (or 1 whole Scotch bonnet pepper): This brings a gentle heat; adjust to your taste preferences!
4-5 sprigs of thyme (or 1 tsp dried thyme): Offers a fragrant, earthy flavor that enhances the overall dish.
2 green onions (sliced): They add a fresh, crunchy element when sprinkled on top before serving.
2 tsp salt: Essential for seasoning the dish effectively; adjust according to taste.
1¾ cups water: This is used for cooking the rice and creating a delightful base for the dish.
14 oz coconut milk: This lends a creamy, tropical sweetness that balances the heat from the spices.
14 oz canned kidney beans (drained): They are packed with protein and give a lovely hearty touch to the rice.

How to Make One Pot Jamaican Chicken with Rice and Peas

Preheat and Prepare

Start by preheating your oven to 350°F (180°C). This ensures that your dish cooks evenly. While the oven is warming up, rub the chicken thighs and drumsticks generously with Jamaican jerk seasoning; you want to ensure that every surface is covered. It’s what brings that signature kick and flavor. Set the seasoned chicken aside as you get your pan ready.

Sear the Chicken

In a large, oven-safe pan, heat the vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down. Sear them until they develop a beautiful golden-brown crust—about 5 to 7 minutes. You don’t need them fully cooked at this stage; just achieve that lovely color for depth in flavor. Once browned, transfer the chicken to a plate for later use.

Sauté Aromatics

Lower the heat slightly and toss in the chopped onion and grated ginger. Sauté for about 5 minutes until the onion turns soft and translucent, stirring occasionally. Next, add the crushed garlic and sauté for another 30 seconds. At this point, your kitchen will be filled with inviting aromas, setting the stage for the next steps.

Stir in the Rice and Spices

Now, add the long grain rice directly into the pan. Stir continuously for a minute to toast the rice lightly; this helps to enhance its flavor. Then, sprinkle in the ground allspice, dried chili flakes (if using), thyme sprigs, sliced green onions, and salt. Mix everything well together, allowing the herbs and spices to coat the rice.

Bring in the Liquid

Pour in the water and the creamy coconut milk, stirring gently to combine. Bring this mixture to a simmer, and don’t forget to add the drained kidney beans at this point. They not only add protein but also a wonderful texture to the dish.

Nestle the Chicken

Now, gently nestle the seared chicken pieces back into the pan on top of the rice mixture. Cover the pan with a lid or aluminum foil and place it in the preheated oven. Let it bake for 20 minutes, then remove the lid and allow it to cook for an additional 10 minutes. The goal here is to get the rice nice and fluffy while also letting the chicken finish cooking. You know it’s done when the rice has absorbed all the liquid and is tender.

Tips for Success

Ensure your chicken is at room temperature before browning; it helps achieve an even cook.
Don’t rush the browning process—golden skin adds flavor.
Make sure to taste your rice as it cooks; adjust salt if needed.
If you prefer less spice, opt for just a pinch of chili flakes or leave out the scotch bonnet.
Leftovers can be stored in the fridge; they make a fantastic next-day lunch!

Serve It With

For a delightful meal pairing, consider serving your One Pot Jamaican Chicken with Rice and Peas with a refreshing green salad topped with a zesty lime dressing. You could also enjoy it with some fried plantains for a classic Caribbean experience. A tangy coleslaw brings a crisp contrast, while a chilled, fruity beverage, like a mango iced tea, will perfectly complement the spicy notes of the dish.

How To Store & Reheat Leftovers

Room Temperature: Allow leftovers to cool for no more than two hours before storing.
Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop, adding a splash of water to keep the rice moist.
Freezing: This dish is perfect for freezing! Store it in a freezer-safe container for up to 3 months. Allow to thaw overnight in the fridge before reheating.
Reheating: To reheat, place the dish in the oven at 350°F until hot throughout, or microwave in short intervals, stirring in between.
Quality Notes: While flavor remains intact, the texture of the rice may change slightly after freezing. If needed, fluff it with a fork before serving.

Tips & Variations

For a different flavor twist, try replacing the Jamaican jerk seasoning with a spice blend of your choice, such as BBQ or teriyaki.
To keep it gluten-free, ensure that your jerk seasoning and any other ingredients are labeled as gluten-free.
If you’re looking to lighten the dish, swap the regular coconut milk for low-fat versions, or even use almond milk for a different yet delightful flavor.
Add a splash of lime juice before serving to brighten the dish even more.
For a complete plant-based meal, substitute the chicken with grilled tofu or chickpeas for a vegetarian alternative.

Recipe FAQs

Can I use brown rice instead of white rice?
Yes, you can use brown rice! However, keep in mind that brown rice takes longer to cook. You may need to increase the cooking time and add a bit more liquid to ensure it cooks through properly.

What can I use if I don’t have Jamaican jerk seasoning?
If you don’t have jerk seasoning on hand, you can make your own spice blend using equal parts cayenne pepper, paprika, thyme, allspice, and a hint of cinnamon. This substitution won’t be exactly the same, but it will still give you a deliciously spiced chicken.

Can I add more vegetables to the dish?
Absolutely! Feel free to toss in some diced bell peppers, carrots, or peas for added nutrition and color. They can be added at the same time as the rice.

How can I make this dish spicier?
For more heat, add additional dried chili flakes or consider using more scotch bonnet peppers. Just be cautious as scotch bonnets are quite fiery!

This One Pot Jamaican Chicken with Rice and Peas is the perfect dish to bring warmth and flavor to your table, ensuring that meal prep is both simple and satisfying. I hope you take this recipe and make it your own, bringing in your favorite spices and ingredients. Cooking is all about experimenting and having fun! Enjoy every moment spent in the kitchen, and every glorious bite of this delicious meal.

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card