ONE POT CHICKEN AND RICE | JAMAICAN STEW CHICKEN AND RIC ONE POT RECIPE

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat but is milder and more accessible.

chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

soy sauce

🥗Healthier: tamari

Tamari is a gluten-free alternative to soy sauce.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar is a less processed option.

Marinate chicken with soy sauce, garlic, ginger, thyme, allspice, salt, and black pepper for at least 1 hour.

Heat oil in a large pot over medium heat until shimmering.

Add marinated chicken to the pot and brown on all sides, about 5-7 minutes.

Remove chicken and set aside; add onion, bell pepper, and carrot to the pot.

Sauté vegetables until softened, about 4-5 minutes.

Stir in brown sugar and cook until caramelized, about 2 minutes.

Add tomato and scotch bonnet pepper; cook for another 2 minutes.

Return chicken to the pot, add chicken broth, and bring to a simmer.

Cover and reduce heat; cook for 30-40 minutes until chicken is tender.

Remove chicken and set aside; stir in rice and additional broth if necessary.

Place chicken back on top of rice; cover and cook until rice is tender, about 20 minutes.

Fluff rice with a fork and let sit for 5 minutes before serving.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens