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Jerk Chicken and Rice Recipe One-Pot

This Jerk Chicken and Rice Recipe is a one-pot Caribbean dinner made with seasoned chicken thighs, basmati rice, peas, and carrots.
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Prep Time 20 minutes
Course Main Course
Cuisine Caribbean

Ingredients
  

For the Chicken:

  • 7 boneless chicken thighs
  • 2 tablespoons poultry seasoning
  • 3 tablespoons jerk seasoning mild or hot
  • ½ cup neutral oil

For the Rice:

  • 2½ cups basmati rice washed and drained
  • 3½ cups low-sodium chicken stock
  • 2 cups peas and carrots mix
  • 2 green onions sliced
  • ½ cup roughly chopped onions
  • Juice of 1 lemon
  • 2 tablespoons tomato paste

Instructions
 

Season the Chicken

  • In a large bowl, combine the chicken thighs with poultry seasoning and jerk seasoning. Mix thoroughly until evenly coated. Marinate for at least 15–20 minutes for best flavor.

Sear the Chicken

  • Heat the neutral oil in a heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned. Remove and set aside.

Sauté the Aromatics

  • In the same pot, add chopped onions and green onions. Sauté for 2–3 minutes until fragrant. Stir in tomato paste and cook for another minute.

Add Rice and Vegetables

  • Add peas and carrots to the pot. Stir in the washed basmati rice and lemon juice, mixing well to coat.

Simmer Everything Together

  • Place the seared chicken thighs on top of the rice. Pour in the chicken stock. Bring to a gentle simmer.

Cook Until Tender

  • Reduce heat to low. Cover tightly with foil and a lid. Cook until the rice is fluffy and the chicken is fully cooked through, about 20–25 minutes.

Fluff and Serve

  • Fluff the rice gently and serve warm. This Jerk Chicken and Rice Recipe is best enjoyed fresh and hot.

Notes

  • Serve with fresh cucumber salad or fried plantains.