One-Pot Jerk Chicken with Rice & Peas

jerk chicken with rice and peas
jerk chicken with rice and peas

One-Pot Jerk Chicken with Rice & Peas

Delicious Jamaican inspired chicken and rice cooked in one pot.
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Course: Dinner
Cuisine: Jamaican
Keyword: Jerk, One pot
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

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 of kidney beans
  • 400 ml coconut milk
  • 250 g dried long grain rice
  • 200 ml chicken stock
To serve: (optional)
  • Jerk bbq sauce
  • Coriander leaves
  • Spring onion
  • Lime

Instructions

  • For best results, remove the bone from the chicken thighs. Add the chicken into a bowl, add half of the jerk seasoning and the oil and then mix well so that the chicken is coated.
  • Heat some oil in a large pot over a medium to high heat. Cook the chicken skin side down until it’s crispy. Flip over and cook for about 7-8 minutes, until it’s browned on both sides.
  • Remove the chicken from the pan, and set aside.
  • In the same pan, add the onion and cook until it softens.
  • Add in the garlic, ginger, and chilli paste, along with the remaining jerk seasoning, and cook for 1 more minute.
  • Tip in the rice and stir well. Cook for a couple of minutes.
  • Now add the kidney beans (don’t drain them), coconut milk, and chicken stock. Stir well.
  • Nestle the chicken on top, reduce the heat to a low heat, pop a lid on top and cook for 10-15 minutes, until the rice is cooked through, and the liquid has been absorbed.
  • Spoon over some jerk bbq sauce, sprinkle over some sliced spring onions, coriander leaves and then enjoy. Serve with some fresh lime wedges.

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