One pot jerk chicken with rice and peas

If you're looking for a dish that’s both comforting and exciting, look no further than this One-Pot Jerk Chicken with Rice and Peas.

This recipe combines tender, juicy chicken thighs marinated in a zesty jerk seasoning, perfectly paired with fragrant rice and hearty kidney beans. The magic happens in a single pot, making it not only delicious but also convenient for busy weeknights or lazy weekends.

Imagine the tantalizing aroma of spices wafting through your home, inviting family and friends to gather around the table. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is easy to prepare and guarantees a delightful experience for your taste buds.

Get ready to impress your loved ones with a meal that’s bursting with flavour and culture. Let’s dive into this delicious recipe and bring some Caribbean flair to your dining table!

Ingredients:

For the Jerk Chicken

• 6–8 bone-in, skin-on chicken thighs

• 3 tbsp jerk marinade

• 1 tsp freshly ground black pepper

• 1 tsp fresh ginger, minced

• 2 tsp salt

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tbsp brown sugar

• 60 ml fresh lemon or lime juice

• 50 g unsalted butter (for browning)

For the Rice & Peas

• 2 tbsp cooking oil

• 1 medium onion, diced

• 1 tsp minced fresh garlic

• 1 tsp minced fresh ginger

• 1 tsp salt

• 1 tsp ground white pepper

• 1/2 tsp ground pimento (allspice)

• 1 tbsp dried thyme

• 2 cups long-grain white rice

• 1 (400g) can kidney beans, drained (approx. 240g)

• 2 tsp jerk seasoning

• 1 cup chicken stock (or water)

• 400 ml coconut milk

Optional Jerk Sauce

• 2 tbsp jerk seasoning

• 2 tbsp hoisin sauce

• 1 tsp oil

• 1 tsp water

Instructions:

1. Marinate the Chicken: In a large bowl, season the chicken thighs with jerk marinade, ginger, salt, pepper, onion powder, garlic powder, brown sugar, and lemon or lime juice. Marinate for at least 30 minutes or overnight for best results.

2. Sear the Chicken: Heat the butter in a large, ovenproof skillet over medium-high heat. When hot, sear the chicken in batches for 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set aside. Wipe out any burnt bits if necessary.

3. Cook the Rice & Peas: In the same skillet, heat 2 tablespoons of cooking oil. Sauté the diced onion for about 3 minutes until soft and translucent. Add the garlic, ginger, white pepper, pimento, thyme, and jerk seasoning, stirring for 2–3 minutes. Mix in the rice to coat with spices.

4. Add Liquids and Seasoning: Pour in the chicken stock, coconut milk, kidney beans, and additional salt and pepper. Stir to combine and bring to a simmer.

5. Combine and Cook: Reduce heat to medium-low and add the seared chicken thighs back to the skillet. Cover and cook for 20–25 minutes, or until the rice is tender and the chicken reaches 74°C. Alternatively, for an extra depth of flavor, place the covered skillet in a preheated oven at 160°C and bake for 40 minutes or until the liquid has absorbed and the dish is fully cooked.

6. Prepare the Jerk Sauce (Optional):While the chicken and rice cook, combine all jerk sauce ingredients in a small saucepan. Heat over medium until it begins to simmer, then remove from heat.

7. Finish and Serve:Once cooked, let the dish rest with the lid on for 10–15 minutes. Fluff the rice, and if using, brush the chicken with jerk sauce. Garnish with finely chopped chives and chili flakes for added heat.

Enjoy the tropical, savory flavors in every bite of this simple, one-pot jerk chicken dinner!