One Pot Caribbean Jerk Chicken & Rice
Enjoy a true flavor explosion! Chicken thighs baked to crispy perfection on a bed of fragrant rice and beans come together in a dash for an easy weeknight meal.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 2½-3 pounds chicken thighs skin-on for that crispy love
- 1½ teaspoons salt
- ½ teaspoon chicken bouillon optional
- 1-2 tablespoons jerk seasoning
- 4 tablespoons canola oil
- ½ medium onion diced
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2 cloves garlic minced
- 2 small bay leaves
- 2 cups uncooked long grain rice
- 1 can coconut milk 13.5-ounce can
- 1 can red kidney beans rinsed and drained, 15.5-ounce can
- 1 teaspoon white pepper
- 1½-2 teaspoons Creole seasoning or jerk seasoning
- 2-2¼ cups chicken broth or water
- 1 whole scotch bonnet pepper optional
- 1 teaspoon paprika optional
- 1 green onion for garnish
Instructions
Instructions
- Heat that canola oil on medium in your big pot. Toss the seasoned chicken thighs in, cook 'em about 5-6 minutes a side till golden brown.
- Set the chicken aside once browned. Use the same pot to throw in diced onion, garlic, thyme sprig, and bay leaves. Sauté till onions look clear and sweet.
- Stir in your uncooked rice, let it toast lightly for 1-2 minutes.
- Pour in your chicken broth or water to cover the rice by about an inch.
- Bring to a boil, then carefully nestle the chicken back on top of the rice.
- Seal your pressure cooker lid on. Set the heat to low and let it simmer for 20-25 minutes.
- Once done, carefully release pressure according to your cooker’s instructions. Remove bay leaves and thyme.
Notes
Feel free to replace the jerk seasoning with Creole, taco, or your favorite spice mix. Rinse the rice to remove excess starch for fluffier results.