Easy One Pot Jamaican Jerk Chicken with Rice and Peas using Canned Beans ready in 30 minutes.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Cajun seasoning is often less expensive and still flavorful.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Milk can lower the cost while still providing moisture.

Prepare the jerk marinade by slicing some onions.

In a chopper, combine green onion, thyme, onion, Scotch bonnet, ginger, garlic, Jamaican jerk seasoning, all spice, salt, chicken bouillon, cinnamon, and nutmeg. Blend until smooth, adding a little water if necessary.

Marinate the chicken with the jerk marinade, ensuring it gets deep inside the chicken. Set aside to marinate.

Chop one whole large onion, separating it into two parts: one for the jerk marinade and one for sautéing the rice.

In a pot or pan, add cooking oil and sear each side of the marinated chicken for at least 5 minutes until it has a little char color. The chicken should not be fully cooked at this point.

Remove the chicken and set it aside. Sauté the chopped onions until softened and fragrant.

Add the washed rice to the pot and give it a good stir.

Bring in the canned beans (with liquid), coconut milk, and chicken broth mixed with the remaining marinade. Add seasoning powder, salt (a pinch), jerk seasoning, black pepper, paprika, and drippings from the chicken. Stir well.

Add the seared chicken back into the pot along with fresh thyme and green onion. Cover the pot and cook until the rice is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens