Jerk Chicken and Rice (One-Pot)

Juicy jerk chicken thighs simmered on a bed of coconut rice, all in one pot. Spiced, slightly sweet, and easy enough for a weeknight. Find step-by-step photos below and more recipe tips above.

📝 Ingredients

• 6 bone-in chicken thighs (about 1 kg or 2 lb, I used 4 larger pieces but I would say 6 smaller chicken thighs.)
• 1 tablespoon olive oil (15 ml )
• 2 tablespoons soy sauce (30 ml )
• 2 tablespoons lime juice (30 ml )
• 1 tablespoon brown sugar (15 grams)
• 3 cloves garlic (minced)
• 1 tablespoon grated fresh ginger (15 grams)
• 2 tablespoons jerk seasoning (about 1 oz / 28 grams)
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (15 ml )
• 1 medium onion (diced)
• 1 bell pepper (diced (red or green))
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1/2 teaspoon allspice
• 1 1/2 cups basmati rice (about 10 oz / 285 grams, rinsed well)
• 2 cups chicken broth (16 fl oz / 480 ml )
• 1 cup coconut milk (from a can) (8 fl oz / 240 ml )
• 1 green onion (sliced)
• 1/2 cup frozen peas (2.6 oz / 75 grams)

👨‍🍳 Instructions

1. 1Marinate the chicken. Combine all the marinade ingredients in a bowl, then rub all over the chicken thighs. Let marinate at least 30 minutes, or up to overnight in the fridge for deeper flavor.
2. 2Heat olive oil: Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat.
3. 3Cook chicken: Add the chicken skin-side down and cook for 7 minutes per side, until well browned. You're aiming for good color, not fully cooked chicken. Remove and set aside.
4. 4Cook diced onion and bell pepper, add garlic, thyme, and allspice: Reduce heat to medium. In the same pot, add the diced onion and bell pepper and cook for 4 minutes, until softened. Add the garlic, thyme, and allspice, and cook for 30 seconds until fragrant.
5. 5Add the rice and pour in chicken broth and coconut milk: Rinse the rice well until the water runs clear. Add the rice and stir for 1 minute to absorb the spices and oil. Pour in the chicken broth and coconut milk, scraping the bottom of the pot to release the browned bits.
6. 6Nestle the browned chicken on top of the rice and simmer: Nestle the browned chicken on top of the rice and bring to a gentle simmer.
7. 7Cover and cook 18–22 minutes on low heat, until the rice is tender and the chicken is cooked through (165°F / 74°C internal temperature).
8. 8Stir in the sliced green onion and peas. Cover and let rest 5 minutes before serving. Serve with fresh cilantro and lime wedges.