One-Pot Wonders: Savoring the flavors of Jerk Chicken with "A Dozen Cousins"
Imagine tender, juicy chicken thighs seasoned with spicy jerk seasoning, cooked to perfection alongside fluffy rice infused with the rich flavors of coconut milk, aromatic thyme, and hearty kidney beans. This one-pot wonder not only saves you time on cleanup but also ensures that every bite is bursting with deliciousness. It’s a complete meal that hits all the right notes—spicy, savory, and satisfying. Plus, the ease of preparation means you can enjoy more time with your loved ones and less time in the kitchen.
There’s something magical about one-pot meals. They remind me of the warm, bustling kitchens of my childhood, where the aroma of simmering spices would greet you at the door, wrapping you in a comforting embrace. My grandmother had a way of making even the simplest ingredients dance together, creating dishes that tasted like love in every bite.
These days, I find myself drawn to those same kinds of recipes—ones that nourish both body and soul without demanding too much from our busy schedules. That’s why I’m thrilled to share this week’s culinary delight: a one-pot Jerk Chicken dish, featuring the incredible "A Dozen Cousins" Jerk sauce.
Jerk Chicken and Rice is not just a meal; it’s an experience. The combination of spices in jerk seasoning offers a depth of flavor that is unmatched. The heat from the scotch bonnet pepper, the sweetness of the coconut milk, and the savory elements of the chicken and rice blend together in perfect harmony. Whether you are a seasoned cook or someone just starting in the kitchen, this dish is accessible and rewarding. It brings a taste of the Caribbean right into your home, making any meal feel like a celebration.
The Recipe: One-Pot Jerk Chicken
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 tablespoons (60ml) 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 (360g) uncooked long grain rice
- 1 can (13.5 ounces/1¾ cups) coconut milk
- 1 can (15.5 ounces) red kidney beans, rinsed and drained
- 1 teaspoon (5g) white pepper
- Salt and pepper to taste
- 2-2¼ cups (470-530ml) chicken broth (or water)
- 1 teaspoon (4g) chicken bouillon (optional)
- 1 whole scotch bonnet pepper (optional)
- 1 green onion for garnish (optional)
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Start by washing the chicken thighs. To ensure they cook faster, make a ½-inch slit into the meat on either side of the bone and pat them dry with a paper towel. Season the chicken thighs with 1½ teaspoons of salt and ½ teaspoon of chicken bouillon if using.
Step 2: Season the Chicken
Combine chicken thighs and A Dozen Cousins jerk sauce in a bowl making sure that both sides of the chicken thighs are covered with jerk seasoning. This will give the chicken that signature spicy and aromatic jerk flavor.
Step 3: Brown the Chicken
Heat 2 tablespoons of canola oil in a large skillet, Dutch oven, or any oven-safe pot over medium-high heat. Place the chicken thighs skin side up and brown them for about 3 minutes on each side. Be careful not to burn the seasoning. Once browned, remove the chicken from the pan and set it aside.
Step 4: Sauté Aromatics
Wipe the pan with a paper towel to remove any burned bits. Add another 2 tablespoons of oil to the pan. Add the diced onion, thyme, minced garlic, and bay leaves. Sauté until the onions are soft but not golden, about 2-3 minutes.
Step 5: Add Rice and Beans
Add the uncooked long grain rice and rinsed red kidney beans to the pan. Stir them into the sautéed aromatics to combine.
Step 6: Incorporate Liquids and Seasonings
Pour in the chicken broth (or water), coconut milk, white pepper, Creole seasoning (or jerk seasoning), and 1 teaspoon of chicken bouillon if using. Stir to combine all ingredients. If you like a bit of extra heat, you can add a whole scotch bonnet pepper at this stage.
Step 7: Cook the Dish
Place the browned chicken thighs back into the pot, arranging them on top of the rice mixture. Bring everything to a boil. Once boiling, transfer the pan to the preheated oven and cook, uncovered, for 30-35 minutes or until the chicken is fully cooked and the rice is tender.
Step 8: Garnish and Serve
Remove the pan from the oven and let it rest for a few minutes. Garnish with chopped green onions if desired. Serve hot and enjoy!
I found a new family favorite!
That’s the beauty of one-pot meals like this. They don’t just make dinner easy; they bring people together, creating memories that are just as warm and comforting as the food itself.
So, whether you’re feeding a crowd or just looking for a way to make dinner feel a little more special, I hope this one-pot Jerk Chicken finds its way to your table. After all, good food is meant to be shared, and the best meals are the ones that make you feel right at home.
Enjoy!