One Pot Jerk Chicken with Rice and Beans
One pot cooking is obviously the best! Less clean up and it all just seems to come together effortlessly.
This blends packs a nice spicy heat! You may want to keep your kitchen fan on during the browning, or just embrace the spicy fumes! This dish is sure to satisfy your spicy cravings.
We suggest 1-2 tablespoons of the spice blend in the pot while cooking, go for 2 if you like spicy or stick with 1 if you just don't believe us that this blend has some notable heat character.
Report back, we would love to hear you thoughts!
Not spicy enough for you? Try our Ghost Pepper Taco Enhancer.
- 6 chicken thighs
- olive oil
- 2 tbsp + 1-2 tbsp Big Cove Foods 'Hot Jerk' spice blend
- 4 cloves garlic, minced
- 1 onion, diced
- 1 carrot, diced
- 1 1/2 cups white rice
- 1 can black beans, drained
- 3 cups chicken broth
- Parsley, chopped
Preheat the oven to 350.
Toss the chicken thighs with 2 tbsp of the Hot Jerk spice blend.
In a large dutch oven, heat enough oil to coat the bottom over medium high heat until shimmering. Add the chicken, 3 pieces at a time. Allow to brown slightly, 1-2 minutes each side, and transfer to a plate. Repeat with remaining chicken, adding more oil if needed.
Wipe out the pot and turn the heat down to medium. Add the onions, carrots and garlic, cook until softened, about 4-5 minute.
Add the black beans, rice, 1-2 tbsp Hot Jerk spice blend and the chicken broth. Stir to combine and add the chicken, skin side up. Bring to a boil and cover. Move pot to the oven to finish cooking, approximately 35 minutes.
Top with parsley.