This One Pot Jamaican Jerk Chicken with Rice and Peas is a Caribbean delicacy to be enjoyed under the sun with soothing music and a cold sorrel drink. You would want to take advantage of this recipe.
Very juicy and crispy chicken with rice and peas, which is packed with flavour and nutrients. In just one pot, it reduces after clean up and is very easy to make.
One Pot Jamaican Jerk Chicken with Rice and Peas
Rice and peas was adopted from West Africa, specifically Ghana, known as Waakye. But in Africa, it’s called rice and beans. In the Caribbean, it’s called Rice and peas. This delicacy was brought to Jamaica during slavery in the 18th century and since then, it has become one of their favorite dishes.
This is often served with Jerk Chicken which is spicy grilled chicken, but in this recipe, it is pan-seared and cooked inside rice and peas.
Jerk Marinade
You can get jerk chicken marinade and seasoning from the store to save time. Check the recipe card because I dropped the recipe with the homemade jerk marinade and the store-bought marinade. You can purchase the marinade according to your spicy level.
How to make Jamaican Jerk Chicken with Rice and Peas
Please check the recipe card at the end of this post for a detailed recipe.
- In a blender, add all the ingredients for the chicken and blend till smooth. Then marinade the chicken and allow it to marinate. The longer it marinates, the better. You can use the store-bought marinade as well.
- Sear each side of the chicken for about 2 minutes till it’s brown.
- Sauté the onion until fragrant, then add the washed rice, coconut milk, canned beans, black pepper, paprika, broth and the chicken bouillon. Stir well.
- Put the seared chicken on the rice with fresh thyme and green onion. Cover the pot and cook until the rice is tender and fluffy.
- Serve immediately and enjoy.
How to preserve leftovers
Let it cool and preserve in an airtight container in the fridge for 3 days, then freeze for up to 1 month.
One Pot Jamaican Jerk Chicken with Rice and Peas
Ingredients
For the Jerk Chicken
- 2-3 Chicken quarters or 1 lb chicken, washed
- ½ large Onion
- ½ thumb size Ginger
- 4-5 sprigs Fresh Thyme
- 4 Garlic cloves
- 2 Green onion
- 1 Scotch bonnets
- ½ tsp Nutmeg
- ½ tsp Cinnamon powder
- 1 tsp Salt
- 2 tsp All spice
- 2 tsp Chicken bouillon
- ½ tsp Browning
If Using Store Bought Marinade
- 3 tbsp Jerk Marinade
- 2 tsp Chicken Bouillon
- Salt to taste taste the marinade to know the salt content
For the Rice and Peas
- 2 cups Rice washed
- 1 can 540ml Red kidney beans with the liquid.
- 2 cups 400ml Coconut milk
- 3 cups Chicken broth low sodium or water
- ½ large Onion
- 1 tsp Salt
- 1 tsp Chicken bouillon
- 2 tsp Jerk seasoning optional
- ½ tsp Black pepper
- 1 tsp Paprika
- Cooking oil
Instructions
- Blend all the ingredients for the chicken till smooth. If using the store-bought marinade, skip this step.
- Put the chicken in a bowl and pat dry using a paper towel. Pour the blended mix on it and marinade until the chicken is well coated.
- You can let it marinate for about 1 hour to overnight or cook it immediately.
- In a pot, add cooking oil and sear each side of the chicken for 1 minute. Remove and set aside.
- In the same pot, sauté the onion until it softens.
- Add the rice with the rest of the ingredients for the rice and peas, broth, or water and stir.
- Put the chicken on the rice, with some fresh thyme and green onion, and cover the pot to cook on medium heat till the rice is tender, and the water dries.
- Transfer to a plate and serve immediately.
Nutrition
