Katie cooks

Almost One Pot Jerk Chicken Rice

Jerk is probably my favourite chicken seasoning. Done right it just delivers on so many levels, spicy, sweet, sharp and savoury it should never be just chilli chilli chilli! I tried my best to make a deliciously simple one pot jerk chicken and rice recipe but I really feel that jerk chicken is best when it's served on the bone.... hence having to cook the chicken off in the oven first, we wouldn't want any pink chicken spoiling our dinner after all!

Give this recipe a try, I highly recommend trying to make your own jerk seasoning (find the recipe on my website) and the pineapple salsa is the perfect side dish bringing a welcomed rest bite from the fiery scotch bonnet!



Prep time 15 mins

Cooking time 50mins (plus at least 30mins marinade time)


4-6 bone in, skin on chicken thighs

Jerk seasoning, enough to season the chicken and 2tbsp extra for rice. (homemade Jerk seasoning recipe available on my website, it’s easier then you think)

2tbsp olive oil

230g basmati rice, soaked and rinsed

1 onion, diced

1 red pepper, diced

Handful roughly chopped coriander

3 spring onions, finely sliced

1 whole scotch bonnet, pierced

500ml chicken stock

For the Charred Pineapple salsa

100g fresh pineapple, diced in to 1cm cubes (roughly the same size of the avocado)

1 avocado, diced

Juice of a lime

1/2 red onion, finely diced

4tbsp of fresh coriander roughly chopped

1tbsp extra virgin olive oil

Salt and Pepper to taste (start with a couple of grinds and then taste, don't forget you can always add but you can't take away)


Mix the jerk seasoning (reserving 2tbsp for the rice) and the oil and coat the chicken for at least 30mins, you can soak your rice in cold water during this time also.

After the 30mins preheat your oven on 180°c fan.

Get a non stick pan and put the marinated chicken thighs in skin side down, turn on to a medium to high heat and cook for 5 mins until the skin is lovely and coloured but don’t let the marinade burn. After 5 mins turn the thighs over and cook for another 5 mins and then transfer to the oven for 25mins, 📍or until fully cooked through! 📍

When the chicken is almost done, drain your rice and rinse it, leave to one side.

Grab a sauté or frying pan with a lid (you can make one from foil) add 1tbsp of oil on a med heat and gently cook your onion and pepper until it’s just beginning to soften, about 8mins.

Add the remaining jerk seasoning to the pan and cook for a few mins, add a splash of water if the pan is too dry.

Now add most of the chopped coriander, spring onions, scotch bonnet and rice, stir everything around and then add the stock.

Nestle in your COOKED chicken thighs try to leave the skin poking out the stock, turn the heat up until the water is at the same level as the rice. Now turn the hob to very low, almost off, cover with a lid and leave for 13mins.. DO NOT TAKE OFF THE LID UNTIL THEN. Use this time to make the pineapple salsa if you are having it.

After 13mins uncover and you should have the most delicious jerk chicken and rice!

Serve in to bowls and sprinkle over any remaining coriander and spring onion.. ENJOY!

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