Bursting with exciting spicy Jamaican flavours, this simple One Pot Jerk Chicken, Rice and Beans is ready in well under an hour and creates very little washing up – my idea of the perfect midweek meal!
My idea of cooking heaven has always been a restaurant worthy dish with the minimum of effort – this is one such dish, it is quick and easy to prepare and all cooked in one pan, but the flavouring and spicing is out of this world!
To create this dish, I researched lots of different Jerk Chicken dishes, as I often do, looking for what they had in common – the essential ingredients in this delicious Caribbean dish – and then worked on combining them into a simple one pot format, to make the cooking and washing up that little bit easier. One pot cooking is not only a great way to ensure a meal is easy to make, but it is also a great way to ensure the flavours are maximised – for example in this dish, the chicken juices are absorbed by the rice giving it so much more extra flavour and deliciousness!!
So whilst this recipe may not be the most authentic (though I think it’s difficult to say what is truly authentic given the wide variety of recipes for Jerk Chicken on the internet!), it is certainly one of the easiest you will find and definitely doesn’t compromise on flavour!
Consequently, this easy Jerk Chicken recipe would be perfect for a midweek meal, but is so delicious, it could easily be made at the weekend or even for a dinner party.
One thing you will need to make this work is a really wide, shallow pan that can go on the hob and in the oven. I have used my lovely cast iron casserole dish (you can find similar wide, shallow, cast iron casserole dishes here), but if you don’t have one, then start this recipe in a wide frying pan and transfer everything to a wide oven dish or roasting tray covered with a lid or tin foil and it will still work just as well (though it will mean and extra pan to wash up – sorry!)
Please note, I have made this One Pot Jamaican Jerk Chicken, Rice and Beans reasonably mild to ensure it is family friendly (i.e. my kids ate this fine!), but if you like things hotter, then by all means add extra chilli – either into the marinade or sprinkle some fresh chillies over the top afterwards. Conversely, if you want to make this even milder, you could reduce or remove the chilli entirely – it is still full of other great flavours!
What else can the Jerk Marinade be used for?
As well as in this recipe, you could also use this simple jerk marinade for all sorts of things, such as an easy marinade for salmon, steak or pork chops or even a whole roast jerk chicken! Or you could use it on sweet potato chips, as the flavour base for a Caribbean-style stew, or why not use it next time you have a barbecue instead of your usual barbecue marinade?
One Pot Jamaican Jerk Chicken, Rice and Beans
- 4 teaspoons smoked paprika
- 2 teaspoons allspice
- 1 teaspoon chilli flakes (more if you like things HOT!)
- 1 teaspoon ground ginger
- 1 teaspoon thyme (ideally fresh, but dried will do)
- Juice of 1 lime
- 2 tablespoons olive oil
Jerk Chicken, Rice and Beans
- 8 chicken thighs or legs bone in and skin on
- 1-2 tablespoons olive oil for frying
- 4 spring onions sliced finely
- 3 garlic cloves grated or crushed
- 300 g rice
- 400 g tin kidney beans including the water
- 400 ml tin coconut milk
- 1 chicken stock cube (I use Kallo organic)
- Juice of 1 lime
- Extra limes and sliced spring onions to serve
- Fresh chilli sliced, to serve (optional)
- Mix all the ingredients for the jerk marinade in a large bowl, then add the chicken and coat thoroughly. Ideally marinate for 1-2 hours, if time permits. If not, simply carry on with the rest of the recipe.
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Heat up a large oven-proof frying pan (see notes) on high and add a little olive oil. Add in the chicken, skin side down and fry for 2 minutes on the skin side, then flip over and fry for 1 more minute on the other side. Remove to a plate.
- Put the frying pan back on the heat, turn the heat right down and add the spring onions and garlic. Fry for two minutes, then add the rice, kidney beans (including the water) and coconut milk. Crumble in the chicken stock cube and squeeze in the lime juice.
- Bring to the boil then add the chicken, skin side up. Cover with a lid or tin foil and place in your preheated oven for 15 mins, then uncover and cook for a further 10 minutes.
- Scatter with sliced spring onion and serve with lime wedges. You could scatter over some fresh chillies too if you like a hotter flavour.
(2) If you don’t have an ovenproof frying pan, then start this recipe in a regular frying pan and transfer everything to a wide oven dish or roasting tray and cover with a lid or tin foil. Nutrition information is approximate and meant as a guideline only.
Love chicken? Check out my collection of Easy Peasy Chicken Recipes…
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