One Pot Jamaican Jerk Chicken with Rice and Peas

5 from 2 votes

Very juicy and crispy chicken with rice and peas, which is packed with flavour and nutrients.

Prep Time15

Cook Time30

Course: Dinner, Main Course

Cuisine: Carribean

Servings: People

Calories: 245kcal

Author: Claudy

Blend all the ingredients for the chicken till smooth. If using the store-bought marinade, skip this step.
½ large Onion, ½ thumb size Ginger, 4-5 sprigs Fresh Thyme, 4 Garlic cloves, 2 Green onion, 1 Scotch bonnets, ½ teaspoon Nutmeg, ½ teaspoon Cinnamon powder, 1 teaspoon Salt, 2 teaspoon All spice, 2 teaspoon Chicken bouillon, ½ teaspoon Browning
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.
2-3 Chicken quarters
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.
Cooking oil
In the same pot, sauté the onion until it softens.
½ large Onion
Add the rice with the rest of the ingredients for the rice and peas, broth, or water and stir.
2 cups Rice, 1 can 540ml Red kidney beans, 2 cups 400ml Coconut milk, 3 cups Chicken broth, 1 teaspoon Salt, 1 teaspoon Chicken bouillon, 2 teaspoon Jerk seasoning, ½ teaspoon Black pepper, 1 teaspoon Paprika
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.