This one-pot jerk chicken and rice is packed with flavor and made with a Haitian flair! Everything cooks in one pot with chicken thighs and chicken broth for the ultimate juicy, spicy, and satisfying dish.
If you love bold, no-fuss meals—this one’s for you!
This Caribbean jerk chicken rice calls for basic ingredients, and can easily be customized to your liking – Fragrant it with fresh herbs, onions, and garlic, this recipe is the ultimate comfort dish on a busy night.
Rice has been around for centuries and has been customized per region. It is easily served for lunch or dinner.
Caribbean Jerk Chicken Rice
Rice recipes are notorious in the Caribbean, Asia, and Africa.
Let me tell you—this one-pot jerk chicken and rice might be one of my favorite quick and flavorful meals to make.
It’s bold, juicy, and full of Caribbean heat, but with a little Haitian flair that makes it extra special.
I used chicken thighs for that rich, tender bite, and seasoned them with a combo of our Delmas Poultry seasoning and store-bought jerk seasoning. You can go hot or mild depending on your spice tolerance—either way, it packs serious flavor!
Here’s where the Haitian twist comes in: In addition to our Delmas seasoning blend, I added a squeeze of fresh lemon juice, and let me tell you, it changed everything.
It brings a bright, fresh layer that cuts through the heat and gives the dish a beautiful balance.
The Carib Indians introduced spices and lemon juice to their meat and fish recipes. Which is a method that’s still used in Haiti today.
In many parts of the Caribbean, the most famous dish is the seasoned jerk chicken. It’s no wonder why jerk chicken rice also became popular.
Ingredients To Make This Caribbean Chicken Rice
This Caribbean jerk chicken rice recipe is a perfect one-pot dish.
Most of the ingredients mentioned below are in the recipe card and are pantry staple ingredients.
Vegetable oil: Use neutral oil to cook the meat and the rice.
Chicken Thighs: Although you can use chicken breast for this dish, we strongly recommend that you use chicken thighs as it holds more liquid. As the meat cook with the rice, it will not become dry.
Herbs and Spices: Luckily, our Delmas poultry seasoning has everything you need to make this dish.
Water or Broth: If you decide to use broth, we recommend that you use low-sodium or unsalted broth as this will allow you to have better control of the salt intake.
Frequently Asked Questions (FAQ)
You can use chicken breast to make this Caribbean chicken rice recipe. I highly suggest you use chicken thighs instead as chicken breasts tend to dry out.
Chicken thighs have fat. The fat will help provide moisture and richness to the dish as well as flavor. If you decide to use chicken breast, I recommend you use boneless chicken breast.
When making this Caribbean jerk chicken rice recipe, I recommend that you experiment with some of your favorite vegetables that work well with rice.
You can use chopped bok choy, green beans, sweet peas, mushrooms, diced carrots, celery, black beans, or broccoli florets.
For the most part chicken and rice is healthy. The rice has carbohydrates, and the chicken is rich in protein. Both are key components to help our body keep going throughout the day.
Flavoring your rice with rich spices like cumin, paprika, salt and pepper, Cajun seasoning, and herbs are all simple ways to spice up white rice.
Yes, instead of making this rice in the oven, you can prepare it in the instant pot. We recommend that you Sauté the chicken and veggies in the instead pot first.
Remove the chicken, then add the rice, seasoning, and liquid. Stir well to combine, then top it with the chicken.
Cover it with the lid and turn the knob to sealing. Select the rice button and cook for about 12-15 minutes.
If you are making the rice in the instant pot be sure not to add too much liquid stick as this will make your rice too wet.
Pro Tips & Notes For This Recipe
- Chicken Cuts: If you are using chicken breast, I recommend that you cut the chicken breast into similar bite-sized pieces so that it will cook evenly. I also recommend that you use boneless chicken breast as it will be easier to cook in this dish. If you are using chicken thighs, I recommend that you also use boneless chicken thighs for the same reason as the chicken breast but cutting them into bite-size pieces is optional.
- Vegetables: When adding in the vegetables, be sure to dice or chop them well, or in similar sizes so they also cook evenly.
- Rice: For this recipe, we used long-grain Basmati rice. You can also use Jasmine rice or brown rice for this recipe.
- Jerk Seasoning: You can use our jerk seasoning blend for this recipe or use the store-bought version. Be mindful that depending on the seasoning blend you use, the taste will alter slightly.
Storing and Freezing
Storing: Leftovers of this Caribbean chicken rice recipe will last up to five (5) days in the refrigerator. Be sure to use a refrigerator-safe container.
Freezing: This recipe works well for meal planning as well. It’s a perfect meal planning for busy moms dish.
When freezing leftover jerk chicken rice, use an airtight container that’s freezer safe and freeze the dish for up to 3 months.
Thawing: To thaw the dish, place the dish in the fridge overnight, and reheat in the microwave or slowly in the oven at 275 degrees until heated thru.
More Rice Recipes You’ll Love
After trying this Caribbean jerk chicken rice recipe, we recommend you try this Haitian Black Rice Recipe, Cajun Fried Rice Recipe, this Tuna Fried Rice Recipe, this Mango Fried Rice Recipe, this Dill Rice Recipe, this Sausage Dirty Rice Recipe, this Ghanaian Jollof Rice Recipe, or this Instant Pot Haitian Rice and Beans Recipe.
It warms our hearts to see the recipes you make from this site, and we’d especially love to know if you tried this recipe.
Tag us on Instagram or Facebook so we can see your beautiful dish. Also, we would appreciate it if could give it a star rating below.
Jerk Chicken and Rice Recipe
Equipment
Ingredients
Ingredients for the chicken:
- 7 Pieces Boneless Chicken Thighs
- 2 Tbsp. Delmas Poultry Seasoning
- 3 Tbsp. Store-bought Jerk Seasoning; Choice of mild or hot
Ingredients for the rice:
- 2½ Cups Basmati Rice; Washed and drained
- ½ Cup Neutral Oil to cook the rice and chicken
- 3½ Cups Chicken Stock; Low sodium or unsalted
- 2 Cups Peas and Carrots mixture
- 2 Green Onions; sliced
- ½ Cup Roughly Chopped Onions
- Juice from 1 Lemon
- 2 Tbsp. Tomato Paste
Original Jerk Chicken and Rice Recipe:
- 4 tbsp. Canola oil; divided
- 1 cup diced bell peppers green and red bell peppers
- ⅓ cup diced onions
- 1 cup white rice; washed until the water runs clear
- 2 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp. Fresh chopped parsley
- 1 tbsp. + 1 tsp. Jerk seasoning I used the McCormick Brand
- 1 cup diced carrots
Original Recipe For the chicken:
- 6 chicken thighs; skinless
- 1 tbsp. Caribbean Jerk Seasoning McCormick Brand
- 1 tbsp. Oil you can use olive oil, grape seed oil, canola oil, or Avocado oil
- 1 tsp. Salt or to taste
Instructions
- Season the Chicken:In a large bowl, combine the boneless chicken thighs with 2 tablespoons of Delmas Poultry Seasoning and 3 tablespoons of jerk seasoning (mild or hot—your choice). Rub everything together until the chicken is fully coated. Let it marinate for at least 15–20 minutes (or longer for deeper flavor).
- Sear the Chicken:Heat ½ cup of neutral oil in a large heavy-bottomed pot over medium-high heat.
- Add the chicken thighs and sear on both sides until browned (about 3–4 minutes per side). Remove and set aside.
- Sauté the Veggies:In the same pot, toss in the chopped onions and green onions. Sauté for about 2–3 minutes until fragrant. Stir in 2 tablespoons of tomato paste and cook for another minute to develop the flavor.Add Rice & Vegetables:Add the peas and carrots, and give everything a good mix. Pour in the washed and drained basmati rice. Add the lemon juice.Stir well to coat with the peas mixture.
- Add Stock & Simmer:Gently place the seared chicken thighs back on top of the rice. Pour in the chicken stock.
- Cook Until Done:Reduce the heat to low. Cover with aluminum foil and the lid, cook until the rice is fluffy and the chicken is fully cooked through (adjust the heat if needed).
- Serve & Enjoy:Fluff the rice, serve warm, and enjoy your flavorful one-pot jerk chicken and rice—Haitian style!
Angela says
Why did you change the recipe? I love the old one and now can’t find it.
Mirlene says
Hi Angela, Thank you for stopping by, the original list of ingredients are still there and is listed in the recipe card. The cooking method is still the same. The new recipe shows how to use our seasoning when making this dish. Please give it a try and let us know how you like it. Thank you for supporting us! Cheers
Lydell Cameron says
Yummy but I used chicken bouillon and a can of coconut milk for the rice, gives it that something a little special😏
Mirlene says
Thank you for trying the recipe, Lydell. Love the addition of the coconut milk for the rice.
Lydell says
Made it with pork chops tonight oh it was so good!!! Love this recipe😍
Mirlene says
Thank you, Lydell!
Jayne Beddis says
second time making this dish. absolutely stunning. thank you for a fab recipe x
Mirlene says
Thank you very much, Jayne!
Kimberly Brock says
I have tired variations of this recipes a few times now with different veggies like mushrooms and celery as well as different spices and it’s always winner! The added bonus …. leftovers!!!
Mirlene says
Thank you, Kimberly!
Drea says
I’ve made this twice now! It’s so flavorful and amazing even as left overs. I used rice pilaf instead of white rice (needs more broth because of this) and my instapot on 15 mins of pressure cooking. Turns out amazing! Thank you for this recipe!
Doris says
Hello, I stand corrected. As I let the dish sit, the rice is perfect. Thank you
Mirlene says
Thank you, Doris!
Quynh says
WOW! I made this for dinner last night and it was so delicious! I love this one pot jerk chicken and rice.
Mirlene says
Thank you.
Beth says
This recipe is bursting with delicious spices and flavors. A taste of paradise in every bite!
Sharon says
The jerk seasoning adds fantastic flavor to the chicken in this dish. Pair it with the fluffy rice and you have a new mealtime favorite.
justine says
Added a bit of red pepper flakes for more heat and the family loved it, so good!
The Reluctant Cook says
I have YET to successfully prepare a rice and anything meal! It always comes out hard and undercooked while my meat is tough! I give up and make just white rice and then adding a bit of water to the entree to make a broth to pour over rice. :/
Any tips on how I can make this work?
Mirlene says
Hello,
perfectly understandable. Please follow the recipe exactly and you’ll be able to enjoy your delicious rice and chicken in no time.
Doris says
I just made this too, and the rice is hard. Hmmm???
Lathiya says
I love one-pot dishes and this sounds perfect. This sounds like biriyani of ours. I’m just literally drooling over the pictures.
Ramona says
Oh my goodness! This dish looks incredible !! All these colours and flavours. I am sure I will love this – I already know I do. Recipe saved and will make it as soon as tomorrow. Yumm , I cannot wait now.
Mirlene says
Thank you, Ramona!
Jacqueline Debono says
I love one pot chicken dishes. So great for weeknight family meals. I love the spices in this recipe too!
April says
Ah, those Caribbean flavors must go through the roof in this chicken and rice recipe. And let me tell you – it looks absolutely phenomenal! So ready to make it this week! 🙂
Mirlene says
Thanks, April. I love making this dish. It’s so easy, bold, and yes the flavors do go through the roof. Happy eating.
Cathleen @ A Taste of Madness says
One pot dish?? Say no more. Bookmarked to make another time!! 🙂
Jenni LeBaron says
I love the flavors in this and am pinning it immediately! The allspice is a brilliant addition and I love how hearty this is for a healthy weeknight dinner.
Mirlene says
Thank you, Jenni
Colleen says
I love a one pot meal, especially one so packed with flavour as this one. I’m definitely going to add more heat, too. Thanks for this recipe!
Vidya Narayan says
A delicious and wholesome one pot meal with a combination of vegetables and protein. Great for Sunday lunches or weekday meals.
Mikayla says
Honestly 1 pot dinners weren’t my thing either…then my son was born, now they’re life some nights! I’m adding this to the rotation asap, I love all the flavors in it and can’t wait to serve it up to the fam!
Mirlene says
Such a lifesaver. My go-to every week.
Lesli Schwartz says
I love Caribbean food, and this one is a staple for a good chicken and rice! Love all the spices and flavors in this dish!
Erika says
Rice dishes are always one of my favorites, and I love the flavors in this dish.
Stine Mari says
All those flavorsss, it looks so yummy and so easy to make. I’ve never really felt the need to make dishes one-pot style, but now I know why – I don’t have kids! It looks delicious and I certainly don’t mind that it’s so easy to make either. Great recipe!
Kelly Anthony says
As a kid my mom would make chicken and rice weekly but it wasn’t anything like your recipe. My moms recipe was bland and looked nothing like this. Yours is full or color and flavor and I’m positive my family will fall in love.