One Pot JERK CHICKEN + RICE & PEAS (cook to perfection)

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.

Wash and remove skin from chicken thighs.

Season chicken with salt and dry jerk seasoning.

Add homemade jerk marinade to chicken, ensuring it's well coated.

Allow chicken to marinate for about 1 hour.

Heat cooking oil in a pot.

Add seasoned chicken to the pot and fry on both sides until golden brown, about a few minutes.

Remove chicken from the pot, leaving the remnants and flavors.

Sauté finely chopped garlic, onion, bell peppers, and pimenta peppers in the same pot.

Add remaining chicken marinade and mix well.

Add 3 cups of washed jasmine rice to the pot and mix to soak up flavors.

Add 2 cups of cooked red kidney beans and mix all ingredients together.

Allow the mixture to fry and toast slightly for flavor enhancement.

Add coconut milk instead of water or chicken stock, and mix.

Season with salt, jerk seasoning, sugar, butter, scallions, thyme, and a whole Scotch bonnet pepper.

Taste the mixture to ensure flavors are balanced.

Return the chicken pieces to the pot.

Cover the pot and cook on low heat for about 20 to 25 minutes, or until rice is done.

Garnish with scallions and sweet peppers before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens