Ingredients
Chicken
- 2½-3 pounds (1-1.5 kg) chicken thighs (about 5-6 pieces)
- 1½ teaspoons (8g) salt
- ½ teaspoon (2g) chicken bouillon (optional)
- 1-2 tablespoons (12-24g) jerk seasoning
- 4 tablespoons (60ml) canola oil
Aromatics & Seasoning
- ½ medium onion, diced
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 2 small bay leaves
- 1 teaspoon (5g) white pepper
- 1½-2 teaspoons (8-10g) Creole seasoning or jerk seasoning
- Salt and pepper to taste
- 1 teaspoon (6g) paprika (optional)
Rice & Beans
- 2 cups (360g) uncooked long grain rice
- 1 15.5-ounce can red kidney beans, rinsed and drained
- 1 13.5-ounce can coconut milk (1¾ cups)
- 2-2¼ cups (470-530ml) chicken broth or water (if using 6 thighs, use 2 cups water)
- 1 teaspoon (4g) chicken bouillon (optional)
Optional Garnish
- 1 whole scotch bonnet pepper (optional)
- 1 green onion, chopped for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the chicken and rice together.
- Prepare Chicken: Wash the chicken thighs thoroughly. For faster and more even cooking, make a ½-inch slit on both sides of the bone in each thigh. Pat them dry with paper towels, then season evenly with 1½ teaspoons of salt and optional chicken bouillon powder.
- Season Chicken: Generously rub both sides of each chicken thigh with 1-2 tablespoons of jerk seasoning to infuse bold Caribbean flavors.
- Brown Chicken: Heat about 2 tablespoons of canola oil in a skillet, Dutch oven, or oven-safe pot over medium-high heat. Place the chicken thighs skin side up and sear for approximately 3 minutes per side, making sure not to burn them. Remove the chicken from the pan and set aside.
- Prepare Aromatics: Wipe the pan clean with a paper towel to remove any burnt bits. Add the remaining 2 tablespoons of oil, diced onion, fresh or dried thyme, minced garlic, and bay leaves. Sauté the mixture for 2-3 minutes until the onions are soft but not browned.
- Add Rice and Beans: Stir in the uncooked rice and rinsed kidney beans, combining them well with the aromatics in the pan.
- Add Liquid and Seasonings: Pour in the chicken broth (or water), coconut milk, and add paprika, white pepper, jerk or Creole seasoning, salt, and optional chicken bouillon. Stir the mixture thoroughly to combine all ingredients.
- Return Chicken and Boil: Nestle the browned chicken thighs back into the pot on top of the rice mixture. Bring the entire pot to a boil on the stovetop.
- Bake in Oven: Transfer the pan to the preheated oven. Bake uncovered for 30-35 minutes, or until the chicken is fully cooked through and the rice is tender.
- Rest and Garnish: Remove the pot from the oven and allow the dish to rest for a minute. Optionally, garnish with chopped green onions and add a whole scotch bonnet pepper if desired for extra heat. Serve warm and enjoy your flavorful jerk chicken with rice and beans.
Notes
- You can adjust the heat level by varying the amount of jerk seasoning and including or omitting the scotch bonnet pepper.
- Using bone-in chicken thighs adds flavor and helps keep the meat moist during cooking.
- If you don’t have chicken bouillon powder, you can omit it or substitute with a vegetable or chicken stock cube.
- Cook the rice uncovered in the oven to allow excess moisture to evaporate and prevent sogginess.
- This dish reheats well and can be enjoyed the next day with flavors even more developed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Caribbean