Description
A vibrant, flavor-packed dish combining tender, spicy jerk-seasoned chicken thighs with coconut-infused rice and kidney beans for an authentic taste of Caribbean cuisine. This one-pot meal features scotch bonnet heat, warm spices, and creamy coconut for a balanced, comforting, and exciting meal.
Ingredients
Scale
- 2½–3 lb chicken thighs
- 1½ tsp salt, ½ tsp bouillon (opt)
- 1–2 tbsp jerk seasoning
- 4 tbsp canola oil
- ½ onion, diced
- 1 sprig thyme or 1 tsp dried
- 2 cloves garlic, minced
- 2 bay leaves
- 2 cups long grain rice
- 1 can coconut milk (13.5 oz)
- 1 can red kidney beans (15.5 oz), rinsed
- 1 tsp white pepper
- 1½–2 tsp Creole or jerk seasoning
- Salt, pepper
- 2–2¼ cups broth/water
- 1 tsp chicken bouillon (opt)
- 1 scotch bonnet pepper (opt)
- 1 tsp paprika (opt)
Instructions
- Preheat oven (350°F). Season and sear chicken.
- Sauté aromatics; stir in rice, beans, liquids, spices.
- Add chicken back; bring to boil.
- Bake 30–35 min. Let rest 5 min. Garnish.
Notes
- Marinate chicken overnight for deeper flavor
- Add pineapple or veggies for extra flair
- Scotch bonnet adds authentic heat—omit for milder taste
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: One-pot, Baked
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 155mg
Keywords: jerk chicken, coconut rice, Caribbean chicken, spicy chicken, Jamaican chicken