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Home » All Recipes » Easy Midweek Meal Ideas » One Pot Jamaican Jerk Chicken, Rice and Beans

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One Pot Jamaican Jerk Chicken, Rice and Beans

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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! #jamaican #jerkchicken #onepot

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!

One Pot Jamaican Jerk Chicken Rice and Beans

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!!

One Pot Jamaican Jerk Chicken Rice and Beans

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 Pot Jamaican Jerk Chicken Rice and Beans

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!)

One Pot Jamaican Jerk Chicken Rice and Beans

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!

Jamaican Jerk Chicken Marinade

 

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

 

One Pot Jamaican Jerk Chicken Rice and Beans
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5 from 8 votes

One Pot Jamaican Jerk Chicken, Rice and Beans

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! (Serves 4-6, depending on appetite.)
Prevent your screen from going dark
Course Main Course, One Pot
Cuisine Caribbean, Jamaican
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 6 people
Calories 725kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Jerk Marinade

  • 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)

Instructions

  • 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.

Notes

(1) Ideally you would marinate the chicken for 1-2 hours but if you haven’t got the time, simply continue with the recipe – it will still taste good!
(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.

Nutrition Facts
One Pot Jamaican Jerk Chicken, Rice and Beans
Amount Per Serving
Calories 725 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Cholesterol 85mg28%
Sodium 260mg11%
Potassium 781mg22%
Carbohydrates 62g21%
Fiber 7g29%
Sugar 1g1%
Protein 32g64%
Vitamin A 1010IU20%
Vitamin C 12.5mg15%
Calcium 80mg8%
Iron 6.3mg35%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Love chicken? Check out my collection of Easy Peasy Chicken Recipes…

Easy Peasy Chicken Recipes

 

Want more delicious and hassle-free midweek meals? Find more here…

20 Delicious & Hassle Free Midweek Meal Ideas

 

Pin One Pot Jamaican Jerk Chicken, Rice and Beans for later

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! #jamaican #jerkchicken #onepot

 

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Comments

  1. Corina says

    23rd May 2017 at 10:58 am

    This is definitely my kind of recipe! It sounds delicious and would definitely be great for midweek or weekends. I love your pan too – it looks great! Thanks for sharing with #CookOnceEatTwice

    Reply
    • Eb Gargano says

      23rd May 2017 at 6:13 pm

      Thanks Corina 😀 It’s a really versatile recipe. This pan is so great – I love how it can go from hob, to oven, to table – AND look so pretty in the photos. It’s like a Le Creuset, but from M&S so much cheaper!! Eb x

      Reply
  2. Monika Dabrowski says

    23rd May 2017 at 3:58 pm

    This is magnificent Eb! The marinade must be so aromatic and I just love the whole idea of this dish – full of fabulous flavours and it’s a one pot dish, which is always a bonus:) #CookBlogShare

    Reply
    • Eb Gargano says

      23rd May 2017 at 6:14 pm

      Aw, thanks Monika! The marinade is really yummy – and so useful for all sorts of things…and yes, you know how much of a fan of easy one pot dishes I am!! Eb x

      Reply
  3. Mandy says

    23rd May 2017 at 9:06 pm

    Now this is one thing that my kids actually like! They eat meat at school and regularly have jerk chicken. I’ve never actually seen what they get though but I’m pretty sure it doesn’t look as nice as yours!

    Reply
    • Eb Gargano says

      24th May 2017 at 9:49 am

      Hahaha – that’s brilliant – one thing I would have assumed fussy kids would run a mile from! It is delicious though, they clearly have good taste…hmmm I wonder what a veggie version would look like? Maybe Jerk Cauliflower or Jerk Aubergine…Oooh now you’ve got me thinking. Well, I seriously hope the school version looks as good as mine 😉 – can you imagine? I really wish school food could be better – it ought to be part of the education, surely? I am always highly annoyed by the fact that my daughter doesn’t like my Macaroni Cheese, but loves the school Macaroni Cheese – how is that possible??? 😀 Eb x

      Reply
  4. Cliona Keane says

    24th May 2017 at 11:51 am

    This looks like proper ‘happy food’! You know, one of those meals which you eat in total silence because it tastes so good and then just have that warm happy feeling afterwards? Love the flavours and how filling and satisfying it looks!

    Reply
    • Eb Gargano says

      24th May 2017 at 12:12 pm

      Aw, thanks Cliona – yep I would totally agree with you there – this is definitely that kind of warm and happy, eat in silence ‘cos it’s so good kind of food! Definitely filling…slightly dangerous though as it is just so moreish! 😀 Eb x

      Reply
  5. Karen, the next best thing to mummy says

    25th May 2017 at 9:36 am

    Oo this looks wonderful and so easy to prepare, as I love anything that can be cooked in one pot I will definitely give this a go#brilliantblogs@_karendennis

    Reply
    • Eb Gargano says

      25th May 2017 at 9:44 am

      Thanks Karen 🙂 It is such an easy one to make and yet looks fab and tastes out of this world! And all in one pot so hardly any washing up!! My favourite kind of meal. Do let me know how you get on if you try it. 😀 Eb x

      Reply
  6. Michelle says

    25th May 2017 at 11:29 am

    This looks amazing, I’ve got to try it #brillblogposts

    Reply
    • Eb Gargano says

      25th May 2017 at 11:31 am

      Thanks Michelle! It really is pretty special – and yet soooo easy!! Let me know what you think if you try it 😀 Eb x

      Reply
  7. clare says

    25th May 2017 at 3:39 pm

    My kinda easy recipe – yum!!! #BrillBlogPosts easy peasy!!!

    Reply
    • Eb Gargano says

      25th May 2017 at 4:24 pm

      Thanks Clare – easy peasy recipes are the best!! 😀 Eb x

      Reply
  8. Mel says

    26th May 2017 at 11:29 pm

    I love a marinade you can use for a range of dishes! You’re the queen of one-pot dishes 🙂 Lime, chillies, chicken, ginger…. yumminess!

    Reply
    • Eb Gargano says

      27th May 2017 at 9:07 pm

      Hahaha, thank you – that takes me up to 3 queen-doms! Mandy has crowned me the Queen of Traybakes and Monika recently crowned me the Queen of 30 minute meals!! Just off to polish my crowns now… 😉 Eb x

      Reply
  9. Rebecca @ Strength and Sunshine says

    27th May 2017 at 7:31 pm

    Jerk seasoned foods are one of my favorites! There is just so much flavor there!

    Reply
    • Eb Gargano says

      27th May 2017 at 9:09 pm

      Mine too! It’s such a fab marinade…and useful for so many things!! 😀 Eb x

      Reply
  10. Kate - gluten free alchemist says

    29th May 2017 at 9:10 pm

    I saw this dish on social media and swooned! It sounds utterly delicious Eb and right up my street! x

    Reply
    • Eb Gargano says

      30th May 2017 at 9:17 pm

      Aw, thanks Kate – it has been getting a lot of love on social media – I was super pleased at how well the photos came out – and I promise you it tastes even better than it looks!! 😀 Eb x

      Reply
  11. Ari says

    3rd June 2017 at 7:23 am

    SO GOOD! I made this tonight and it was awesome. I used coconut oil, added a bit of salt, and I only had black beans on hand so I used those instead of kidney but it was still delish. Guys, make this dish asap.

    Reply
    • Eb Gargano says

      3rd June 2017 at 9:48 am

      Aw, thanks so much, Ari, for leaving such a lovely comment!! It just totally makes my day when I get comments like this 😀 I am very pleased you liked it so much – I can just imagine how well this would go with black beans too. Good swap! I wish I could get hold of black beans more easily, but for some reason my local supermarket doesn’t stock them, which is really frustrating!! Eb x

      Reply
  12. Kayleigh says

    3rd October 2017 at 4:25 pm

    I am keen to try this recipe but my partner will not eat anything with coconut or anything with a creamy consistency so the coconut milk is a no go. I am tempted to use extra stock or maybe chopped tomatoes instead, do you think this would work?

    Thanks

    Reply
    • Eb Gargano says

      3rd October 2017 at 4:51 pm

      Glad you like the recipe! I would suggest just using water in place of the coconut milk…the recipe already has one stock cube in, so I think two would overpower this a bit…and it might end up a bit too salty. I personally wouldn’t go for tomatoes, but if you think that is a flavour you and your partner would enjoy, then you could try that instead. Whichever option you go for, I hope you and your partner enjoy it – I’d love you to drop me a line and let me know how you get on! Eb x

      Reply
  13. Julia says

    3rd February 2018 at 10:00 am

    Thanks for this recipe, I’ve never tried jerk chicken before but this looks super tasty. Looking forward to trying this recipe out this week.

    Julia // The Sunday Mode

    Reply
    • Eb Gargano says

      5th February 2018 at 11:13 am

      A pleasure, Julia – I’d love to know how you get on! It’s a real favourite here. Eb 🙂

      Reply
  14. Canuck says

    29th December 2019 at 8:32 pm

    Is the rice cooked or raw when you add it to the pot?

    Reply
    • Eb Gargano says

      31st December 2019 at 5:09 pm

      Hi there! The rice should be raw when you add it to the pot. Just for future reference, if I say ‘rice’ in one of my recipes it’s always raw. If a recipe calls for cooked rice, I would always state ‘cooked rice’. Hope that helps! Eb 🙂

      Reply
      • Tai says

        16th October 2020 at 6:29 pm

        Thanks I was about to ask the same question ? loving that this recipe doesn’t have tomato (allergic) so will have a look at trying this in the next week ?
        Can this be done in a similar way using chicken breast meat rather than chicken quarters?

        Reply
        • Eb Gargano says

          19th October 2020 at 10:21 am

          Hmmm – I’ve never actually tried it with chicken breast fillets, but I can’t think of a good reason why it wouldn’t work. Worth a try, at any rate. Let me know how you get on if you do give it a go! Eb 🙂

          Reply
  15. Jane McGuire says

    24th January 2020 at 7:03 pm

    Hiya, can you freeze this meal after its cooked and cooled?
    Many thanks

    Reply
    • Eb Gargano says

      27th January 2020 at 9:26 am

      Yes, you can! Put the cooled food in a plastic lidded box and place in the freezer. (Ensure you get the food into the freezer within 2 hours of finishing cooking – this is important for food safety. Defrost in the fridge overnight (it will probably take 24 hours to defrost fully) then reheat in a lidded dish in the oven (preheated to 180C / 160C fan/ gas mark 4 / 350F) until everything is piping hot all the way through. Hope that helps! Eb 🙂

      Reply
  16. Annmarie says

    28th June 2020 at 2:04 pm

    I will not rate this recipe as it is not Jamaican Jerk.

    I have no problem with cooks using their own personal interpretations of jerk but I do take issue with those who insist on using the word ‘Jamaican’ in front of ‘jerk”.

    The ingredients listed are not in any way authentic.

    At the very least, do your research beforehand; you could ask someone who is Jamaican or of Jamaican heritage what ingredients are actually used…just a thought.

    Annmarie.

    Reply
    • Eb Gargano says

      29th June 2020 at 10:33 am

      Hi Annmarie, I am sorry you feel like that. I did actually do extensive research when developing my recipe. I did what I always do when I create a recipe like this and I scoured the internet for ‘authentic’ recipes – and what I found was there was almost as many different recipes as there are cooks! Then I did what I always do and made a simplified version of this classic, distilling what seemed to be the essence of the recipe – the things they all had in common – while making it as quick and easy to make as possible. I never claim my recipes are authentic, I simply claim that they are delicious and easy. Eb 🙂

      Reply
  17. Carl ford says

    24th February 2021 at 9:11 am

    Ann marie you are rude . Thanks eb for this one pot wonder

    Reply
  18. Carl ford says

    24th February 2021 at 9:50 am

    Loved this dish , thanks so much ?

    Reply
    • Eb Gargano says

      24th February 2021 at 10:23 am

      Thanks Paul, I am so pleased to hear you like this recipe so much! Eb 🙂

      Reply
      • Carl ford says

        24th February 2021 at 10:49 am

        Or even Carl lol

        Reply
        • Eb Gargano says

          24th February 2021 at 11:03 am

          Oh no! I am so sorry, I always try to get people’s names right, and usually double check the spelling too… I have no idea why I wrote Paul… I must’ve been having a ‘moment’ – so sorry! Eb 🙂

          Reply
          • Carl ford says

            24th February 2021 at 2:29 pm

            Ha ha it’s cool , btw is it definitely 300g rice with just one tin of coconut milk ? As I thought it would the rice would need more liquid to absorb then that ? However I suppose the juices off the meat plus the liquid off the kidney beans adds to it ?

            Reply
            • Eb Gargano says

              25th February 2021 at 10:23 am

              Yep – and you are right: the juices and the kidney bean water add up to make up the rest of the liquid needed for the rice. Enjoy! Eb 🙂

              Reply
  19. Rae Bowdler says

    2nd March 2021 at 10:51 pm

    Yeh love all things jerk!

    What’s your advice on using skinless chicken? Would it be a problem?

    Reply
    • Eb Gargano says

      3rd March 2021 at 10:36 am

      Yay! Yes, you can totally use skinless chicken if you prefer – works just fine. Eb 🙂

      Reply
  20. Laura says

    4th September 2024 at 5:12 pm

    I’ve been using this recipe for years!!! As a Jamaican I love it! I often use boned thighs without frying them off first. You can also use this recipe with whatever marinade you like. It’s super adaptable and that’s why I love it. Sorry for not commenting sooner!! Btw guess what I’m making tonight??? 😁😁😁

    Reply
    • Eb Gargano says

      5th September 2024 at 8:21 am

      Aw yay – I am so happy to hear you like this recipe so much! Thank you for such a lovely review 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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