Can I use boneless, skinless chicken for this recipe?

While bone-in, skin-on chicken thighs and drumsticks are highly recommended for their flavor and moisture, you can absolutely use boneless, skinless chicken. Just be aware that the cooking time might be slightly reduced, so keep an eye on it to prevent it from drying out. The flavor will still be fantastic!

What if I can't find Scotch bonnet peppers?

If Scotch bonnet peppers are unavailable, habanero peppers are the closest substitute in terms of heat and fruity flavor. If you prefer less heat, you can use jalapeños or serrano peppers, but you might want to add a pinch of red pepper flakes to compensate for the lost kick.

Can I make this dish vegetarian or vegan?

Yes, you can! To make it vegetarian, omit the chicken and use extra firm tofu or a plant-based chicken substitute. Ensure your broth is vegetable broth. For vegan, also ensure your soy sauce is plant-based (like tamari) and avoid any animal-derived ingredients. The jerk marinade and rice and peas base are naturally very flavorful.

Why is it important to rinse the rice?

Rinsing the rice before cooking helps remove excess starch from the grains. This prevents the rice from becoming overly sticky or clumpy, ensuring you get perfectly fluffy, separate grains in your finished dish. It's a small step that makes a big difference!

One-Pot Jerk Chicken with Rice & Peas Recipe

Description

Experience the vibrant flavors of Jamaica with this incredible One-Pot Jerk Chicken with Rice & Peas recipe. Tender, spicy jerk chicken is cooked alongside creamy, coconut-infused rice and kidney beans, all in a single pot for an easy and delicious meal.

Ingredients

Scale

2–3 lbs chicken thighs and drumsticks, bone-in, skin-on
1/2 cup chopped scallions (green onions)
1/4 cup chopped yellow onion
4–6 Scotch bonnet peppers (or habanero), stems removed, seeds optional
1/4 cup fresh ginger, peeled and roughly chopped
6–8 cloves garlic, peeled
2 tbsp fresh thyme leaves
1 tbsp allspice berries (or 1.5 tsp ground allspice)
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
1/2 tsp nutmeg, freshly grated
1/4 cup soy sauce (use gluten-free tamari for a gluten-free option)
2 tbsp apple cider vinegar (or white vinegar)
1 tbsp olive oil (for blending marinade)
1 tbsp olive oil (for cooking)
1 yellow onion, chopped (for rice & peas)
2 cloves garlic, minced (for rice & peas)
1 (15-oz) can kidney beans, rinsed and drained
1 (13.5-oz) can full-fat coconut milk
2 cups long-grain white rice, rinsed until water runs clear
2 cups chicken or vegetable broth
2 sprigs fresh thyme (for rice & peas)
1 whole Scotch bonnet pepper (optional, for flavor, do NOT break open)
Salt and black pepper to taste
Fresh chopped cilantro or parsley (for garnish)
Lime wedges (for garnish)

Instructions

Thoroughly wash and pat dry chicken pieces. Make a few shallow slits on each piece.
In a food processor or blender, combine scallions, yellow onion, Scotch bonnets, ginger, garlic, fresh thyme, allspice, brown sugar, salt, black pepper, nutmeg, soy sauce, apple cider vinegar, and 1 tbsp olive oil. Blend until smooth.
Generously coat chicken with the jerk marinade. Refrigerate for at least 2 hours, or ideally overnight.
Remove chicken from refrigerator 30 minutes before cooking.
Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces, skin-side down, for 4-5 minutes per side. Remove and set aside.
Reduce heat to medium. Add the chopped yellow onion (for rice & peas) to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed kidney beans, coconut milk, chicken or vegetable broth, and 2 sprigs of fresh thyme. If using, carefully nestle the whole Scotch bonnet pepper into the liquid. Bring to a gentle simmer.
Add the rinsed long-grain white rice to the pot, stirring gently. Season with salt and black pepper to taste.
Return the browned jerk chicken pieces to the pot, nestling them into the rice mixture.
Bring back to a gentle simmer, then reduce heat to low, cover tightly, and cook for 30-40 minutes, or until rice is tender and liquid is absorbed.
Remove pot from heat and let rest, covered, for at least 10 minutes.
Carefully remove the whole Scotch bonnet pepper (if used) and discard thyme sprigs. Gently fluff the rice with a fork.
Serve immediately, garnished with fresh chopped cilantro or parsley and lime wedges.

Notes

For a milder dish, remove all seeds and membranes from the Scotch bonnet peppers before blending the marinade, or use fewer peppers.
Using bone-in, skin-on chicken adds tremendous flavor and moisture to the dish.
Rinsing the rice thoroughly prevents it from becoming too sticky.
For a gluten-free version, ensure your soy sauce is gluten-free tamari.
Don’t lift the lid during the rice cooking process, as this releases steam essential for proper cooking.
The resting period after cooking is crucial for fluffy, perfectly cooked rice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: One-Pot, Simmering
Cuisine: Jamaican, Caribbean

Nutrition

Serving Size: 1 chicken piece with 1 cup rice & peas
Calories: 650 kcal
Sugar: 10g
Sodium: 800mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 40g
Cholesterol: 150mg

Keywords: One-Pot Jerk Chicken, Rice and Peas, Jamaican Recipe, Caribbean Food, Easy Chicken Dinner, Spicy Chicken, Coconut Rice, Weeknight Meal, Jerk Marinade