One Pot Caribbean Jerk Chicken & Rice




¼ cup canola oil

2-garlic clove, minced

½ medium onion, diced

1½ -2 teaspoons creole spice(adjust to taste with salt)

2 small bay leaves

2 cups uncooked long grain rice

1 sprig fresh thyme or 1 teaspoon dried thyme

13.5 oz. can (1¾ cups) coconut milk

15.5 oz. can red kidney beans, rinsed and drained

1 teaspoon white ground white pepper

Salt and fresh ground pepper, to taste

2½ cups chicken broth or water

1-teaspoon chicken bouillon (optional)

1 whole scotch bonnet pepper (optional)

1 teaspoons paprika (optional)

Jerk Chicken Thighs

2½ -3-pound chicken thighs (about 5-6)

1½ -teaspoon salt

½-teaspoon chicken bouillon powder (optional)

2 Tablespoons Jerk Seas




1-Jerk Chicken Thighs

2-Wash chicken thighs, for faster cooking, make a ½ ” split into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1½ teaspoons)

3-Rub both sides with a generous amount of the spice blend. Or your favorite spice mix

4-Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside

5-Preheat Oven to 350 degrees F

6-Meanwhile place rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.

7-Wipe pan with paper towel or napkin to remove any burns from pan.

8-Add about 2 Tablespoons oil, followed by onions, thyme, garlic and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans

9-And all the remaining ingredients, Chicken stock, Coconut milk, paprika, white pepper, salt, nd bouillon. Add chicken, bring to a boil.

10-Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.

11-Remove let it cool and serve.

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