Caribbean Inspired One Pot Jerk Chicken and Rice

Go Back

Recipe Image

Notes

Caribbean Inspired One Pot Jerk Chicken and Rice

This Caribbean-Inspired One-Pot Jerk Chicken and Rice is a hearty, flavor-packed meal made with juicy, bone-in chicken thighs, fragrant basmati rice, carrots, fresh herbs, and bold Caribbean seasonings. The chicken is marinated in Debbie’s Spicy Jerk Marinade and Caribbean Soul Spice, browned until beautifully golden, then cooked over seasoned rice so all those savory juices soak into every grain. Finished with a squeeze of fresh lemon, this comforting one-pot dinner delivers a delicious balance of smoky, spicy, savory, and slightly tangy flavors. It is perfect for busy weeknights, relaxed Sunday dinners, or anytime you want to serve your family a satisfying Caribbean-inspired meal with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 35

Servings: 6 people

Course: Main, Main Course

Cuisine: Jamaican

Calories: 650

Ingredients Method Notes

Ingredients

6 bone in skin on chicken thighs
2 cups uncooked rice I like basmati
2 carrots washed, peeled and cut into desired sizes
1 small onion sliced or diced
2 garlic cloves minced
3 sprigs fresh thyme
2 green onions washed and slightly smashed to release the juices
2 bay leaves
2 tbsp Debbies spicy jerk marinade Divided 1 ½ n ½
3 cups chicken broth
2 tsp onion powder garlic powder, white pepper smoked paprika, sazon, chicken seasoning, all-purpose seasoning (divided 1 n1)
½ tsp Debbies Caribbean soul spice
Juice of ½ lemon
Salt to taste
4 tbsp olive oil divided 3 n1

Method

In a bowl combine 1 ½ tbsp Debbies spicy jerk marinade, with 1 tsp of all the dry seasoning blends, the ½ tsp of Debbies Caribbean soul spice and 1 tbsp olive oil, mix well to combine. Wash chicken with water and white vinegar, rinse and pat dry. Season chicken well with season combination, be sure to get under the skin. (Cover and marinade at least 1 hour. Heat remaining olive oil on medium heat and brown chicken pieces for 3 minutes on each side. Remove and set aside. In the same pan sauté onions, bell peppers and garlic and remaining ½ tbsp Debbies Spicy Jerk Marinade for 2 minutes. Add the carrots, and stir well to combine. In the same pan you seasoned the chicken, add the chicken broth and swoosh it around to get everything up, pour into the pot, add the smashed green onions, fresh thyme, and bay leaves cover and bring to a boil. Add the butter and taste if salted is needed, when the butter melts, add the washed rice and stir, layer the chicken pieces on top, and cover and cook for 25 to 30 minutes. Or you can bake in a 350 preheated oven. When done, squeeze and drizzle the lemon juice on top, then use a fork to fluff the rice.