One Pot Caribbean Jerk Chicken & Rice
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Immaculate Bites · by Imma Adamu★ 4.9 (194)

One Pot Caribbean Jerk Chicken & Rice

NUTRITION · PER SERVING60M COOK
CAL 47%·PRO 96%
CARBS 68G29% OF CAL
7G FIBER6G SUGAR55G OTHER
FAT 52G50% OF CAL
23G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy jerk-seasoned chicken thighs baked with fragrant rice, beans, and coconut milk in one pot. It's a flavorful Caribbean-inspired weeknight meal.

maincaribbeanbowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2½-3 pounds (1-1.5k) chicken thighs ((about 5-6))
  • 1½ teaspoons (8g) salt
  • ½ teaspoon (2g) chicken bouillon ((optional))
  • 1-2 tablespoons (12-24g) jerk seasoning
  • 4 tablespoons (60ml) canola oil
  • ½ medium onion, (diced)
  • 1 sprig fresh thyme ((or 1 teaspoon dried thyme))
  • 2 cloves garlic, (minced)
  • 2 small bay leaves
  • 2 cups (360g) uncooked long grain rice
  • 1 13.5-ounce can coconut milk ((1¾ cups) )
  • 1 15.5-ounce can red kidney beans, (rinsed and drained)
  • 1 teaspoon (5g) white pepper
  • 1½-2 teaspoons (8-10g) Creole seasoning ((or jerk seasoning))
  • salt and pepper (to taste)
  • 2-2¼ cups (470-530ml) chicken broth ((or water) If using 6 chicken thighs, I use 2 cups of water)
  • 1 teaspoon (4g) chicken bouillon ((optional))
  • 1 whole scotch bonnet pepper ((optional))
  • 1 teaspoon (6g) paprika ((optional))
  • 1 green onion (for garnish (optional))
PREP
15M
SODIUM
1971MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.