One-Pot Jerk Chicken with Rice & Peas

This is not a lesson in authenticity. It’s a celebration of flavour. A one-pot, weeknight-friendly dish inspired by Jamaican jerk cooking, built with respect for the real thing, but adapted for home kitchens, busy schedules, and maximum comfort. It’s bold, warming, coconutty, spicy, and deeply satisfying, and it all comes together in one pot.

One-Pot Jerk Chicken with Rice & Peas

Jerk chicken is one of those dishes that carries serious weight. It’s iconic, deeply rooted in Jamaican food culture, and traditionally cooked low and slow over pimento wood, with layers of spice, smoke, and heat that are the result of history, geography, and technique.

This recipe isn’t trying to replicate that.

Instead, it’s a nod to the flavours, a weeknight-friendly interpretation that borrows the warmth, spice, and spirit of jerk cooking and brings it into a one-pot meal you can realistically cook at home. It’s not authentic, and it doesn’t pretend to be. But it is absolutely delicious.

This is comfort food with Caribbean influence. Respectful, flavour-forward, and designed to be cooked, eaten, and enjoyed without stress.

Why one-pot meals matter

One-pot dishes aren’t just about washing up, although that’s always a bonus. They’re about cohesion.

When everything cooks together, the flavours don’t just sit next to each other, they merge. Rice absorbs spice. Chicken fat enriches the grains. Coconut milk softens heat. Beans bring texture and body. Nothing feels separate.

That’s exactly why this dish works.

It’s not chicken served with rice and peas. It’s chicken and rice and peas, cooked together, sharing flavour from start to finish.

Jerk seasoning as inspiration, not imitation

Jerk seasoning is complex. Scotch bonnet heat, allspice, thyme, garlic, ginger, and more, all layered and balanced.

Using a good jerk seasoning blend here gives you a shortcut into that flavour space without pretending you’re recreating something sacred. It provides warmth, spice, and that unmistakable jerk character, but within a framework that works for a one-pot dish.

The key is balance.

Some seasoning goes on the chicken so it gets direct heat and flavour. The rest goes into the base so the rice and sauce carry that same warmth throughout the dish. Nothing is overpowering. Nothing feels one-dimensional.

Why chicken thighs are essential

Chicken thighs are non-negotiable here.

They’re forgiving. They stay juicy. They release flavour as they cook. And when you brown them properly, they bring depth to the entire pot.

Removing the bone makes the dish easier to eat and helps the chicken cook evenly, but keeping the skin on allows you to render fat and build flavour at the start. That initial browning step is crucial. It’s where everything begins.

Those crispy, seasoned bits left in the pot after browning the chicken? That’s flavour gold. And it all ends up in the rice.

Rice cooked in flavour, not water

This is where the dish really comes alive.

The rice isn’t cooked separately and spooned alongside. It’s cooked in coconut milk, chicken stock, spices, and the liquid from the kidney beans. That means every grain absorbs flavour as it cooks.

Using long-grain rice keeps things fluffy rather than stodgy, while the coconut milk adds richness and subtle sweetness that balances the heat from the jerk seasoning and chilli paste.

Kidney beans go in with their liquid for a reason. That starchy, seasoned liquid helps create body and depth in the final dish. This isn’t the time to rinse them.

Rice and peas, interpreted for real life

Traditional Jamaican rice and peas uses pigeon peas, thyme, coconut milk, and careful timing. This version uses kidney beans because they’re accessible, familiar, and practical.

Is it traditional? No.

Does it still honour the idea of rice cooked with legumes and coconut for richness and substance? Absolutely.

This is about capturing the spirit of the dish, not ticking boxes.

Heat that you control

Jerk food is known for heat, but this dish is designed to be adjustable.

The chilli paste adds warmth, not aggression. If you want it hotter, add more. If you’re cooking for people who prefer gentler spice, dial it back. The coconut milk keeps everything rounded, so even when it’s spicy, it’s not punishing.

This makes it ideal for sharing, feeding families, or serving to mixed spice tolerances.

Why this works as a weeknight meal

Despite the bold flavours, this dish is incredibly practical.

Everything happens in one pot. There’s no juggling multiple pans. No last-minute scrambling. Once the lid goes on, the dish essentially finishes itself.

It’s ready in around 35 minutes. It feeds four people generously. And it reheats beautifully, which makes leftovers something to look forward to rather than avoid.

That’s real-world cooking.

Toppings that lift without complicating

The optional toppings aren’t just garnish.

A drizzle of jerk BBQ sauce adds sweetness and smokiness. Spring onions bring freshness. Coriander adds brightness. Lime cuts through the richness and wakes everything up.

None of them are essential, but together they make the dish feel finished rather than heavy.

Ingredients

1 kg chicken thighs
4 tbsp jerk chicken seasoning
1 tbsp olive oil
1 onion, diced
2 tsp garlic paste
2 tsp ginger paste
1 tsp chilli paste
400 g tin kidney beans (not drained)
400 ml coconut milk
250 g dried long-grain rice
200 ml chicken stock

To serve (optional)

Jerk BBQ sauce
Coriander leaves
Spring onions
Lime wedges

How to make One-Pot Jerk Chicken with Rice & Peas

1. For best results, remove the bone from the chicken thighs. Place the chicken in a bowl with half the jerk seasoning and the olive oil. Mix well to coat.

2. Heat some oil in a large pot over a medium-high heat. Add the chicken skin-side down and cook until crispy. Flip and cook for 7–8 minutes until browned all over. Remove and set aside.

3. In the same pot, add the diced onion and cook until softened.

4. Add the garlic paste, ginger paste, chilli paste, and remaining jerk seasoning. Cook for one minute until fragrant.

5. Add the rice and stir well, letting it toast lightly for a couple of minutes.

6. Pour in the kidney beans with their liquid, the coconut milk, and the chicken stock. Stir to combine.

7. Nestle the chicken back on top. Reduce the heat to low, cover with a lid, and cook for 10–15 minutes until the rice is cooked and the liquid absorbed.

8. Finish with jerk BBQ sauce, spring onions, coriander, and lime if using.

How to serve it

This is a complete meal on its own. All it needs is a fork and maybe an extra wedge of lime. If you want something on the side, a simple slaw works well, but it’s not necessary.

FAQs

Is this authentic Jamaican jerk chicken?
No. It’s inspired by jerk flavours, not a traditional recipe.

Can I make it spicier?
Yes. Add more chilli paste or extra jerk seasoning.

Can I use chicken breasts?
You can, but thighs give better flavour and texture.

Why don’t you drain the kidney beans?
The liquid adds flavour and body to the rice.

Does this reheat well?
Yes. It’s excellent the next day.

This dish doesn’t claim to be something it’s not. It’s a respectful, flavour-forward, one-pot meal inspired by Jamaican cooking, adapted for busy kitchens and everyday cooking. Bold, comforting, and deeply satisfying, proof that you can honour great food cultures while still cooking in a way that works for real life.