One Pot Caribbean Chicken and Rice

overhead shot of jerk chicken coconut rice with vegetables in blue bowl

5 from 1 vote

An easy and healthy dinner recipe with creamy coconut rice that is topped with Jamaican jerk chicken! All ready in under 45 minutes using only one pan.

Cook Time45

Total Time45

Course: Dinner

Cuisine: Jamaican

Servings:

Calories: 384kcal

Author: Denise Bustard

Ingredients

2 large chicken breasts
1 cup Grace Jerk Marinade plus ¼ cup more reserved
1 tablespoon olive oil
1 cup long grain rice
½ teaspoon dried thyme leaves
½ teaspoon allspice
¼ teaspoon salt
1 teaspoon brown sugar
2 ½ cups Grace Coconut Water
2 bell peppers thinly sliced
1 medium zucchini thinly sliced

Instructions

Place the chicken in a baking dish or large bowl with the marinade, turn to coat. Cover and refrigerate for 4 hours (preferably overnight).
Heat oil in a large pan over medium heat.
Add the chicken, discarding excess marinade, and cook for 3-4 minutes per side, until slightly browned. Remove chicken from pan and set aside on a plate.
Add rice, thyme, allspice, salt and brown sugar to the pan, and cook, stirring frequently for 2 or so minutes. Add the coconut water, and scrape any bits off the bottom of the pan.
Cover and simmer for 20 minutes (don't be tempted to peak or stir).
After 20 minutes, add the bell peppers and zucchini to the pan, and stir into the rice.
Place the chicken on top of the rice, cover, and cook for another 10-15 minutes, until chicken is cooked through and vegetables are tender.
Brush the chicken with the remaining ¼ cup of marinade prior to serving.

Notes

This is not a spicy jerk chicken recipe. To kick up the heat, feel free to add some Grace Hot Pepper Sauce to the marinade!
Alternatively, you can pick up some of Grace's Spicy Jerk Seasoning!

Nutrition