Description
A flavorful and easy one-pot meal featuring jerk chicken and rice with peas.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons jerk seasoning
- 1 cup jasmine rice
- 1 can coconut milk
- 1 cup chicken broth
- 1 can red kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon thyme
- Salt to taste
- Green onions for garnish
Instructions
- Rub jerk seasoning on chicken thighs.
- Heat oil in a large pot over medium heat.
- Brown the chicken on both sides, then remove from pot.
- Add onion, garlic, and bell pepper to the pot. Sauté until soft.
- Add rice, coconut milk, chicken broth, beans, thyme, and salt.
- Return chicken to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is cooked.
- Remove from heat and let sit for 5 minutes.
- Garnish with green onions and serve.
Notes
- Adjust spice level by varying jerk seasoning amount.
- Use bone-in chicken for more flavor.
- Let leftovers cool before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: One-Pot Jerk Chicken, Jerk Chicken Recipe, Rice and Peas