Easy One Pan Jerk Chicken and Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero pepper offers similar heat and flavor.

jerk seasoning

💰Cheaper: homemade jerk spice blend

Homemade blend can be more cost-effective.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

Trim excess fat from chicken, leaving skin on for flavor.

Preheat oven to 350°F.

In a bowl, season chicken with jerk seasoning (2-3 heaping spoonfuls) and a couple of pinches of salt.

Heat 2 tablespoons of garlic-infused olive oil in a cast iron skillet over medium heat.

Brown skin-on chicken pieces in the skillet for 2.5 to 3 minutes on each side until crispy, then remove from skillet.

Add boneless skinless chicken thighs to the skillet, skin side down, and brown for a short time.

Remove browned chicken from the skillet and set aside.

Add a little more oil to the skillet if needed, then add a sprig of thyme and sauté briefly.

Add kidney beans to the skillet, not completely drained, and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens