One Pot Jamaican Jerk Chicken, Rice and Beans
A bold and flavorful one-pot meal packed with tender jerk-spiced chicken, coconut rice, and creamy kidney beans. Ready in under an hour, this dish brings authentic Caribbean vibes right to your dinner table with minimal cleanup.
Equipment
- 1 Pressure cooker or oven-proof frying pan
Ingredients
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 fresh preferred, dried okay
- 1 lime juiced
- 2 tablespoons olive oil
Main Ingredients
- 8 chicken thighs or legs bone-in, skin-on
- 1-2 tablespoons olive oil for frying
- 4 spring onions sliced finely
- 3 cloves garlic grated or crushed
- 300 g rice
- 400 g kidney beans including liquid
- 400 ml coconut milk
- 1 chicken stock cube crumbled
- 1 lime juiced
- extra limes and sliced spring onions to serve
- fresh chilli optional, sliced to serve
Instructions
Instructions
- In a small bowl, mix smoked paprika, allspice, chilli flakes, ground ginger, thyme, lime juice, and olive oil to make the marinade.
- Rub the marinade all over the chicken pieces. Let it marinate for at least 30 minutes or overnight.
- Heat olive oil in a pressure cooker or skillet over medium-high heat. Sear the chicken until golden brown on both sides. Remove and set aside.
- Add sliced spring onions to the pot. Sauté until softened, about 2 minutes.
- Stir in the rice, kidney beans with their water, and coconut milk. Season with salt and pepper.
- Place seared chicken on top of the rice mixture. Pour in enough chicken broth to cover the rice.
- Seal cooker and bring to full pressure. Cook for 25–30 minutes, then allow natural release for best results.
- Remove lid, fluff rice gently. Garnish with sliced spring onions, extra lime wedges, and fresh chili. Serve hot.
Notes
Marinate the chicken overnight for best flavor. This dish keeps wonderfully for leftovers and gets even tastier the next day. Perfect for meal prep too!