One pot jerk chicken, rice & peas recipe | jamaican style

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: all-purpose seasoning

Homemade blends can be lower in sodium and tailored to taste.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat options reduce calories while still adding creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño

Habanero offers similar heat, while jalapeño is milder and more accessible.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and can be more economical.

Marinate the chicken leg quarters with wet jerk seasoning, dry jerk seasoning, garlic powder, all purpose seasoning, chicken bouillon, black pepper, and browning.

Prepare the jerk marinade by blending scallions, garlic, ginger, onion, thyme, scotch bonnet peppers, Pimento berries, ground cinnamon, ground nutmeg, salt, sugar, lemon juice, vinegar, and oil.

Combine the marinated chicken with the jerk marinade and let it sit for a while.

In a pot, add the basmati rice, dark kidney beans, water, coconut milk, minced garlic, diced onion, thyme, scallions, scotch bonnet peppers, Pimento seeds, salt, all purpose seasoning, black pepper, and butter.

Add the marinated chicken to the pot and mix everything together.

Cook until the rice is done and the chicken is fully cooked.

Cooking Techniques

Spice Level:

Allergens