If you want bold, Caribbean flavor without a mountain of dishes, this One‑Pot Jamaican Chicken and Rice is a perfect weeknight hero. Chicken thighs simmer with long‑grain rice in a spiced coconut broth loaded with allspice, thyme, scallions, and a touch of Scotch bonnet or habanero heat, so every bite tastes bright, savory, and deeply aromatic. The whole dish cooks in one skillet or Dutch oven in about 40–45 minutes, and leftovers actually taste better the next day, making it ideal for meal prep, busy families, or a cozy Sunday dinner.
Serve it straight from the pan with extra lime wedges and a simple salad or steamed veggies, and you’ve got a complete, restaurant‑worthy plate that feels like a mini vacation to Jamaica.
Complete Ingredient List (Serves 4–6)
This version keeps the pantry simple while still tasting authentic.
For the Jamaican Chicken and Rice
- 1½–2 pounds bone‑in, skin‑on chicken thighs (or drumsticks)
- 2–3 tablespoons vegetable or canola oil
- 1 medium onion, finely chopped
- 3–4 scallions (green onions), chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, finely chopped (seeds removed for less heat)
- 1 teaspoon ground allspice (pimento)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
- 1 bay leaf
- 2 cups long‑grain white rice (or basmati), rinsed
- 1 13.5‑oz can coconut milk
- 1½ cups chicken broth or water
- 1 tablespoon soy sauce or liquid seasoning (optional, for depth)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Juice of 1 lime
For Serving (Optional)
- Extra lime wedges
- Fresh cilantro or parsley, chopped
- Sliced avocado or mango salsa
- Hot sauce on the side
Step‑By‑Step Instructions
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: About 45 minutes
Servings: 4–6
Sear the Chicken
Season the chicken pieces with salt and pepper. Heat 2 tablespoons of oil in a large, oven‑safe skillet or Dutch oven over medium‑high heat. Add the chicken, skin‑side down, and sear for 4–5 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Remove the chicken to a plate and set aside.
Sauté the Aromatics
In the same pot, add a bit more oil if needed. Add the onion and the white parts of the scallions and cook for 3–4 minutes until softened. Stir in the garlic, Scotch bonnet or habanero, allspice, smoked paprika, thyme, and bay leaf and cook for 1–2 minutes until very fragrant.
Toast the Rice
Stir in the rinsed rice and cook for 1–2 minutes, tossing so the grains are well coated with the oil and spices. This step helps the rice stay fluffy and absorb the flavors evenly.
Add Liquids and Chicken
Pour in the coconut milk, chicken broth (or water), soy sauce (if using), salt, and pepper. Stir to combine, then return the chicken pieces to the pot, nestling them into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low.
Simmer Until Done
Cover the pot and simmer for 25–30 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed. If the mixture looks too dry before the rice is done, add a splash more broth or water. The chicken should be fully cooked and tender, with an internal temperature of about 165°F (74°C).
Finish and Serve
Remove the bay leaf and thyme sprigs if you used fresh. Stir in the lime juice and the green parts of the scallions. Taste and adjust salt, pepper, or lime as needed. Serve hot, garnished with extra scallions, cilantro, and lime wedges.
Tips for the Best Jamaican Chicken and Rice
Use bone‑in, skin‑on thighs for the juiciest, most flavorful meat; the skin crisps nicely and the bones add richness to the broth. For extra heat, leave in some pepper seeds or add a pinch of cayenne. Make a bigger batch and store leftovers in the fridge for up to 4 days; reheat with a splash of broth or water to loosen the rice. For meal prep, keep the lime and fresh herbs separate and add them just before serving so they stay bright.
Nutrition Snapshot (Per Serving)
This dish is rich in protein from the chicken and healthy fats from the coconut milk, while the rice provides steady carbohydrates. The vegetables and lime add fiber and vitamin C. You can lighten it by using less oil, more vegetables, or a lighter broth alternative.
Why This Works So Well for TikTok and Pinterest
The One‑Pot Jamaican Chicken and Rice is incredibly photogenic: golden rice studded with tender chicken, bright green scallions, and a squeeze of lime makes it pop on camera. The one‑pan, 45‑minute timeline is perfect for short‑form video, and the “ready in 45 minutes” hook resonates with busy home cooks. For Pinterest, focus on overhead shots of the skillet with steam rising and a sprinkle of herbs, and keep the background simple so the colors stand out.
Serve this dish with extra lime wedges and a side of roasted vegetables or a simple salad. Once you try it, you’ll understand why this easy, flavorful one‑pot dinner has become such a favorite for quick weeknight meals and meal prep.
